Cherry Crumble


This is a recipe I found in Martha Stewart Magazine – Nov 2012.  The crumble can be eaten as a snack, breakfast bar or served as a dessert with ice cream or custard.

Bars can be stored in an airtight container at room temperature for up to 5 days.

Serves 12

Ingredients Filling

  • 4                cups fresh cherries
  • 3/4             cup sugar
  • 3/4             tsp cornstarch
  • 1/4             cup orange juice


  • 1                 cup butter
  • 2                 cups all purpose flour
  • 2                 tsp baking soda
  • 1                 tsp salt
  • 1/2              tsp ground cinnamon
  • 1-1/4           cups light brown sugar
  • 1                 large egg, lightly beaten
  • 1                 tsp vanilla essence
  • 2                 cups old fashioned rolled oats
  • 3/4              cup finely chopped toasted walnuts (3 oz)

Instructions Filling:

  1. In a food processor blend the cherries with the sugar until a coarse paste forms.
  2. In a medium saucepan bring the mix to a boil.
  3. Mix the cornstarch with the juice and add to the cherry mix, whisking to combine.
  4. Simmer over medium high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 5 minutes.
  5. Remove from the heat and cool completely.


  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 inch baking pan. (You can spray it with Pam).
  3. Whisk together flour, baking soda, salt, and cinnamon.  (You can omit the salt if you are using salted butter)
  4. Add brown sugar and butter, and stir until well combined.
  5. Mix in egg and vanilla, then oats and walnuts.
  6. Press half the dough into the pan.
  7. Spread the filling evenly over the dough, then crumble remaining dough on top of filling.
  8. Bake until golden and cooked through, about 40 minutes.
  9. Let cool completely in pan on a wire rack, about 1 hour.
  10. Cut into  2 inch squares and serve.

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