A summer crumble is an absolute favorite of mine! This recipe was born out of a straight up abundance of these sour cherries! There is a Montmorency cherry tree where I live that bursts each year with tons of these little red cherries, full of sweet and sour juice.
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It’s almost impossible to eat them all even though my daughter can put away her fair share. We are still left flooded with cherries and so this year this sour cherry crumble was born as part of the solution.
I’m so pleased with how it turned out! Slightly sweet yet still tangy it’s perfect for those who want a sweet treat but don’t want to overdue it. It’s also perfect to be sweetened up further with some vanilla ice cream if that’s more your jam!!
I used honey as the sweetener here so it has tons of added flavor without weighing you down. Add this sweet and simple treat to your list this week before cherry season takes the rest of the year off! 😉
Eat and Enjoy,
More Healthy Dessert Recipes
- Mini Key Lime Pies
- Chocolate Chip Oat Cookies
- Cassava Flour Sugar Cookies
- Double Chocolate Almond Cake Brownies
- Sunbutter Cups
This healthy Montmorency sour cherry crumble uses honey and minimal ingredients to provide such a sweet treat!
- 3 cups Montmorency cherries, pitted
- 1/3 cup raw honey
- 1 teaspoon pure vanilla extract
- 4 Tablespoons arrowroot powder
- 1 cup gluten free old-fashioned oats
- 1/4 cup unsalted butter, cold from frig *not room temperature
- 1 Tablespoon arrowroot starch
- 1 teaspoon ground cinnamon
- pinch of sea salt
- Preheat oven to 350 degrees F.
- Using a large mixing bowl, combine pitted cherries with honey, vanilla extract and arrowroot powder and stir until combined.
- Pour the cherry mixture into a 6-8 inch baking dish.
- Cut cold butter into small 1/2 inch cubes and combine all topping ingredients into a small bowl.
- Using your fingers work the cold butter into the mixture of oats using a finger snapping motion.
- Once the butter is worked through the topping (some small remaining butter chunks are fine) top the cherries evenly with the mixture.
- Bake for 30-35 minutes until the cherries are bubbling and the crumble topping is golden brown.
- Allow the crumble to sufficiently cool before digging in!
Keywords: Montmorency Sour Cherry Crumble, Cherry Crisp
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