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Scoop of pie cherries with crumble oat topping being taken from a white baking dish.

Montmorency Sour Cherry Crumble

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American


This Montmorency Sour Cherry Crumble is bursting with juicy tart cherries! Cobbler and crisp are two of my go-to summer desserts. This recipe is gluten free, dairy free, refined sugar free and just down right delicious!




  • 3 cups fresh Montmorency cherries, pitted (see notes above if using frozen)
  • 1/3 cup raw honey
  • 1 teaspoon pure vanilla extract
  • 4 Tablespoons arrowroot powder



  1. Preheat oven to 350 degrees F.
  2. Using a large mixing bowl, combine pitted cherries with honey, vanilla extract and arrowroot powder and stir until combined.
  3. Pour the cherry mixture into a 8×8 inch baking dish.
  4. Cut cold butter into small 1/2 inch cubes and combine all topping ingredients into a small bowl.
  5. Using your fingers work the cold butter into the mixture of oats using a finger snapping motion.
  6. Once the butter is worked through the topping (some small remaining butter chunks are fine) top the cherries evenly with the mixture.
  7. Bake for 30-35 minutes until the cherries are bubbling and the crumble topping is golden brown.
  8. Allow the crumble to sufficiently cool before digging in and enjoy!

Keywords: sour cherry crumble, gluten free cherry crisp,

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