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Easy Cherry Crumble

This Easy Cherry Crumble is a shortcut dessert – made with canned cherry pie filling – that is a total crowd-pleaser! Basically, you get to enjoy cherry pie – without having to do all the work required for cherry pie. Win!

Juicy, sweet-tart cherry pie filling is topped with a crunchy, buttery lid and baked until bubbling and golden brown, and it is SO good! Though, I have to say, Cherry Crumble is even better when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Cherry Crumble is so easy to make and super portable – perfect to bring to potlucks, BBQs, and parties. Just beware, because this might be all people request from here on out!

Table of Contents

The Story Behind the Recipe

Cherry Crumble Ingredients


How to Make Cherry Crumble

Tips for Success

More Cherry Recipes

Jump to the Full, Printable Recipe

Read Comments & Reviews

The Story Behind the Recipe

I don’t know what it is about cherry desserts, but they’re SO good! Especially recipes with canned cherry pie filling. I admit, I go back and forth on ingredients like canned cherry pie filling because I have sort of been conditioned to use “whole foods,” and store-bought canned cherry pie filling often contains a couple of ingredients that don’t necessarily fit into that category.

But canned cherry pie filling is, frankly, absolutely delicious. And I now believe in more of an “everything in moderation” mindset. Plus, it’s such an easy shortcut for when you need a fast and easy dessert. So, I say, embrace the canned pie filling! (If you’d still rather go homemade, I suggest this homemade cherry pie filling recipe which uses frozen cherries. Brilliant!)

This cherry crumble could just as easily be called a cherry crisp, but because there aren’t a ton of oats in the topping and there is more filling than the crisps I’m used to, I decided to call it a crumble.

Cherry Crumble Ingredients

The list of ingredients for this cherry crumble is really simple! Here’s what we’ve got:

For the cherry filling:

Cherry pie filling – The canned stuff you find in the baking section at your local grocery store. This recipe calls for two cans – lots of cherries! Yum!

Sugar – Plain old white granulated sugar.

Cornstarch – This helps thicken the filling so it stays together a bit better.

Lemon juice & zest – Bright lemon flavor helps to balance the sweetness of the pie filling.

Vanilla – Pure vanilla extract adds an extra note of flavor. You can leave this ingredient out if you like.

For the crumble topping:

Flour – All-purpose flour is used here, though whole wheat flour would work.

Rolled oats – I use thick rolled oats, not quick cooking, though I’d imagine quick oats would be fine too.

Brown sugar – I prefer light brown sugar in this cherry crumble.

Cinnamon – This perks up the flavors in the crumble and pairs so well with the cherries.

Salt – Helps enhance the flavors and counteract the sweetness.

Butter – Make sure it’s cold!


Vegan option: All you need to make this vegan is to swap out the butter for vegan butter or coconut oil.

Gluten-free option: Replace the flour in the topping with oat flour or a one-for-one gluten-free flour substitute.

How to Make Cherry Crumble

First, add the cherry filling ingredients to a bowl and combine. If you have a few little lumps of cornstarch, it’s okay – they’ll dissolve when you cook your cherry crumble.

Then, pour the cherry filling into a casserole dish.

Mix together the crumble topping by tossing together all of the ingredients except the butter. Then, cut the butter into small cubes and distribute it into the dry ingredients with a pastry blender or your fingers.

Spread it evenly over the top of the cherry filling.

Now, it’s time to bake!

It takes a bit to bake, but it’s worth it. Cook for nearly an hour, until the cherry filling is deliciously bubbly and the top is browned.

Tips for Success

Start with cold butter, straight from the fridge. Room-temp butter won’t develop into crumbs for the crumbly topping, resulting in a soggier topping.

Serve with vanilla ice cream or whipping cream. The cool, creamy counterpoint goes perfectly with the sweet cherry crisp.

More Cherry Recipes

Cherry Hazelnut Orzo Salad

Chocolate Cherry Scones

Pitting a Cherry without a Pitter

Cherry Mojitos

Cherry Ice Cream


Cherry Crumble

Sweet, juicy cherry pie filling covered with a golden buttery brown lid. The ultimate easy fruit dessert! Best served with a generous scoop of vanilla ice cream.
Course Dessert
Cuisine American
Keyword canned cherry pie filing recipe, cherry crisp, cherry crumble, cherry crumble recipe, recipe for cherry crisp, recipes with canned cherry pie filling
Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 8
Author Kare


1 9-inch casserole dish


For the cherry filling:

2 cans cherry pie filling 21 ounce cans [for a total of 42 ounces filling]1 cup granulated sugar3 tablespoons cornstarch1 teaspoon lemon zest2 tablespoons lemon juice1 teaspoon pure vanilla extract

For the crumble topping:

1 cup all-purpose flour1/2 cup rolled oats1/2 cup light brown sugar packed1/2 teaspoon ground cinnamon1/4 teaspoon fine-grain salt or table salt1/2 cup unsalted butter cold; cut into cubes


Preheat oven to 375°F and have an 8-inch or 9-inch square or round baking pan ready.
In a large mixing bowl, combine the cherry pie filling, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until well combined. If there are a few cornstarch lumps, that’s okay! They’ll dissolve when baking.
Transfer the pie filling mixture to your 8- or 9-inch baking dish, pie dish, or small casserole dish. Spread it out evenly.
In another mixing bowl, prepare the crumble topping. Combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture is well incorporated and the consistency of coarse crumbs (the butter can be pea-sized all the way to large blueberry-sized).
Sprinkle the crumble topping evenly over the cherry pie filling.
Bake until the filling is bubbling and the topping is golden brown, 50-60 minutes.
Remove the cherry crumble from the oven and let it cool for a few minutes before serving. Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.



Cool cherry crumble and cover with plastic wrap or foil. Refrigerate for up to 4 days. 

Vegan/dairy-free option:

Substitute a vegan butter or coconut oil for the butter in the topping.

Gluten-free option:

Substitute oat flour or a one-for-one GF flour substitute for the all-purpose flour in the topping. 

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