Cherry Crumble

This summer dessert is a delicious combination of sweet cherries and walnut crumble baked to crunchy perfection and served with a scoop of vanilla ice cream.


  • 1⁄2 pound cold butter, cubed
  • 1 1⁄2 cups brown sugar
  • 1 1⁄4 cups flour
  • 1 cup rolled oats
  • 1⁄2 cup walnuts
  • 1⁄2 teaspoon salt
  • 6 1⁄2 cups fresh cherries, pitted
  • 1 1⁄4 cups sugar
  • 1 1⁄4 cups water
  • 5 tablespoons corn starch
  • 2 tablespoons salt
  • 2 tablespoons lemon juice


  • For the crumble: Put the butter, brown sugar, flour, rolled oats, walnuts and 1/2 tsp salt into a food processor. Pulse until crumbs are pea-sized, roughly 10-15 pulses. Set aside.
  • For the filling: Mix together water and corn starch. Set aside. In a pot, mix cherries and sugar. Pour in corn starch mix. Cook over low heat for 35 minutes. Once cool, add lemon juice.
  • Place cherry mix into a 9-inch pie dish. Top with walnut crumble mix. Bake at 350° for 30 minutes, or until crumble is golden brown. Cool and store.