Cherry Apple Crumble

5 from 1 review

This easy cherry apple crumble is flavorful and fruity. Serve it by itself or alongside ice cream, whipped cream, or whipped mascarpone. The juicy cherries and the slightly tart apples are a winning combo alongside old fashioned oats, slivered almonds, and assorted spices. 


Units Scale

Crumble topping

  • 2/3 cup (65 grams) old-fashioned oats
  • 1/3 cup (45 grams) all-purpose flour
  • 1/3 cup (65 grams) brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 tsp baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 tsp garam masala*
  • 1/4 cup (25 grams) slivered almonds
  • 6 tablespoons (80 grams) cold unsalted butter, cut into 1/2-inch cubes

Apple Cherry Filling

  • 3 large cooking apples (like Granny Smith), cut into 1-inch chunks that are 1/4 - 1/2 inch thick (900 grams)
  • 2 cups (275 grams) of sweet frozen cherries, thawed
  • 1/3 cup (80 grams) granulated sugar
  • 1/4 cup (30 grams) all-purpose flour
  • 1/4 tsp ground cinnamon
  • Pinch of nutmeg
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 T lemon juice


Optional lightly sweetened whipped mascarpone topping

  • 4 oz (113 grams) of cold mascarpone, directly from the refrigerator
  • 1/3 cup (40 grams) powdered sugar
  • 1/4 cup (57 grams) of cold heavy cream, directly from the refrigerator
  • 1/4 tsp vanilla extract


1. Preheat your oven to 350˚F. 

For the Apple Cherry Filling:

2. Measure and remove cherries from freezer to fully thaw.
3. Peel apples then cut into bite-sized pieces. 
4. In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
5. In a medium bowl, toss apple chunks and thawed cherries with your almond and vanilla extracts as well as lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer to a 9” by 2" pie dish.

For the Topping:

6. In a medium bowl with a whisk, mix together the old fashioned oats, flour, brown sugar, salt, baking powder, ground cinnamon, and garam masala. Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand. Fold in the slivered almonds and distribute crumble topping evenly over apple cherry filling.
7. Bake uncovered at 350˚F for 45-50 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools - it's even better the second day!

Optional whipped mascarpone: 

  1. Spoon your mascarpone into a chilled mixing bowl and beat on a medium-low speed until creamy (about 45 seconds).
  2. Next, with your mixer still on a lower speed, slowly pour in your heavy cream. Your mascarpone cheese will become more liquid in appearance and consistency. 
  3. Once incorporated, bump up your mixer's speed and beat it until soft peaks form, about 2 minutes.
  4. Add the powdered sugar and extract, beating on low until sugar is incorporated. 
  5. Spread topping on individual crumble servings as needed before serving. If the crumble is warm, the mascarpone will melt a bit and give the same kind of effect as ice cream with warm pie. 🙂 


This dessert is delicious when reheated on day two. Just scoop the number of servings you need from the dish and heat them up in the microwave on individual plates. Then if desired, add your whipped cream, vanilla ice cream, or whipped mascarpone topping right before serving.

Keywords: dessert, crumble, baked fruit, breakfast food, brunch food, baked apples, dark sweet cherries