Cherry Crumble with Honey & Oats Recipe

Cherry Crumble with Honey & Oats

In Desserts, Oven, Vegetarian by Mandi FlakeLeave a Comment

Phew! It’s been quite a couple weeks between travel, work, and intermittent periods of shamelessly watching every version or revision of Pride & Prejudice on film that exists (I have a problem, I know…). But I’m finally back in the kitchen and baking up some fun with cherries in the form of the easiest baked dessert known to man – the crumble. So here you are: a Cherry Crumble with Honey and Oats!

Cherry Crumble with Honey & Oats Recipe
Like I said: Easiest. Dessert. Ever. Crumble is like the soup of desserts… Just toss the fruit from the fridge into a dish with some sweeteners, mix it together, sprinkle on a little topping, pop it into the oven, and hope for the best. It’s pretty hard to go wrong, because it comes out a crowd pleaser almost every time.  This is also a really great option when you’re in need of a make-ahead dessert. Not only does it hold up well as leftovers, but you can always just mix up the filling and topping separately and store in the fridge until you’re ready to pop it in the oven on the night-of to bake while you focus on the rest of the meal. Cherry Crumble with Honey & Oats Recipe For my crumble I used sweet cherries, so I didn’t need nearly as much sugar in the filling as most crumble recipes use. Instead, I opted for a little honey, relying on the crumb topping and a scoop of ice cream to bring the sugary punch. I also used some cognac to give an extra layer of flavor that I loved, but can be easily skipped. Just have fun and don’t be afraid to toss in some other fruits as well if you’re short on cherries because you couldn’t stop yourself from snacking on a few during a marathon viewing of the Lizzie Bennet Diaries (ahem… you know, for instance…). Cherry Crumble with Honey & Oats Recipe

Cherry Crumble with Honey & Oats

Yields 5

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 4-6 cups fresh, sweet cherries (stems and pits removed), cut into quarters
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cognac or rum (optional)
  • Topping
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons butter, cold and cut into small pieces


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a baking dish (either a pie plate or square baker would do nicely), add all the sliced cherries, honey, corn starch, vanilla, cinnamon and cognac (or rum, if you're using it).
  3. Give everything a couple good stirs until the corn starch and cinnamon have been dispersed and dissolved into the liquid.
  4. In a separate bowl, mix together the sugar, flour, oats, cinnamon and salt.
  5. Add in the pieces of butter, using your fingertips to lightly combine the dry mixture with the butter, but leaving small pieces of butter intact.
  6. Sprinkle the topping over the cherry filling and bake at 350 degrees Fahrenheit for about 30 minutes, until the filling is bubbling along the edges and the topping has begun to brown.


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