Rainier Cherry Crumble
Made with juicy Rainier cherries at peak ripeness, a buttery almond crumble topping, and just 20 minutes of hands-on prep, this fresh cherry dessert is one of the easiest ways to celebrate cherry season. The cast iron skillet gives the crumble a crisp, golden top and a slightly caramelized edge that pie plates can't match - and once the smell hits the kitchen, you'll see why this Rainier cherry recipe has been a family favorite in our house for years.
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Serve it warm from the cast iron skillet with a scoop of vanilla ice cream - it's the kind of homemade cherry recipe that makes the most of those golden-pink cherries you only see in the grocery store for a few precious weeks each year.
Why You'll Love This Rainier Cherry Crumble
- Captures the short Rainier cherry season - peak fresh cherry flavor from late June through mid-July
- Just 9 simple ingredients, most of which you already have in your pantry
- One bowl for the filling, one for the topping - minimal cleanup
- The toasted almond crumble adds a nutty crunch that complements the cherries' natural sweetness
- Works in a cast iron skillet, pie plate, or 9-inch baking dish - use what you have
- Easy to swap with other sweet cherry varieties (see substitutions below)
- Perfect for summer cookouts, Fourth of July, or any time fresh cherries are in season
What Are Rainier Cherries?
Rainier cherries are a premium variety of large, sweet cherries grown primarily in the Pacific Northwest - Washington, Oregon, and parts of California. They're easy to spot in the grocery store: instead of the deep red or near-black color of Bing cherries, Rainiers have a beautiful golden-yellow skin with a rosy pink-red blush across one side. The flesh inside is creamy yellow rather than dark red.
They were developed at Washington State University in 1952 and named after Mount Rainier. Rainier cherries are sweeter and have lower acidity than Bing cherries, which is part of why they're prized - and also why they cost more. They bruise easily, have a short harvest window, and are typically only available fresh from late June through mid-July.
If you've ever heard them called yellow cherries or white cherries, those are informal names for the same fruit. They're the same Rainier variety; the names just refer to that distinctive light-colored flesh.
Rainier vs Bing Cherries - What's the Difference?
If you're wondering whether you can swap cherry varieties in this crumble (you can - more on that below), it helps to understand how they differ:
- Color: Rainier cherries are golden-yellow with a pink-red blush; Bing cherries are deep mahogany-red, almost black
- Flesh color: Rainier flesh is pale yellow; Bing flesh is dark red and stains easily
- Sweetness: Rainier cherries are noticeably sweeter and lower in acid
- Tartness: Bing cherries have a slight tart edge that holds up well to baking
- Season: Both peak in June and July, but Rainiers have a shorter window (about 4-6 weeks)
- Price: Rainiers run roughly twice the price of Bings due to lower yields and easy bruising
- Best uses: Rainiers shine when eaten fresh or in lightly cooked desserts that let their sweetness come through; Bings are workhorses for pies, jams, and bakes that benefit from a deeper red color
For this crumble, both work beautifully. Because Bings are slightly more tart, you'll add an extra ½ cup of sugar to the cherry filling if you substitute (the recipe card notes this). Rainiers don't need any extra sugar at all - they're sweet enough on their own.
Ingredients You'll Need
Here's everything you need for this fresh Rainier cherry crumble recipe - full measurements are in the recipe card below.
- Fresh Rainier cherries - pitted; about 3 pounds for a 9-inch dish
- Cornstarch (or arrowroot powder) - thickens the cherry juices as they bake
- Lemon juice - brightens the cherry flavor and balances the natural sweetness
- All-purpose flour - the base for the crumble topping
- Brown sugar - adds caramel depth and helps the topping crisp
- Toasted almonds - coarsely chopped; pecans or walnuts also work
- Cinnamon - just a pinch, lets the cherries shine
- Salt - enhances every flavor in the dish
- Butter - cold and cut into small pieces for the crumble texture
How to Make Rainier Cherry Crumble
Step 1: Prep the cherries.
Preheat the oven to 400°F. Pit the Rainier cherries (a sturdy cherry pitter is worth the investment - see tips below). Toss the pitted cherries with cornstarch and lemon juice in a large bowl until evenly coated.
Step 2: Transfer the filling.
Pour the cherry mixture into a 9-inch cast iron skillet, pie plate, or baking dish. Spread it evenly so it bakes uniformly.
Step 3: Make the crumble topping.
In a separate medium bowl, combine the flour, brown sugar, toasted almonds, cinnamon, and salt. Cut in the cold butter using a pastry blender or two butter knives until the mixture looks like coarse, pebbly meal.
Step 4: Bake.
Sprinkle the crumble topping evenly over the cherries. Bake for about 35 minutes, until the topping is golden brown and the cherry juices are bubbling at the edges.
Step 5: Rest and serve.
Let the crumble rest for at least 15 minutes before serving - this lets the cherry juices thicken. Serve warm on its own or à la mode with vanilla ice cream.
(Full ingredient measurements and timing are in the printable recipe card below.)
Tips for the Best Cherry Crumble
- Invest in a real cherry pitter. Pitting cherries is the most time-consuming part of this recipe by a wide margin. A cheap pitter will break after a few uses; a sturdy one (I use the OXO Good Grips Cherry & Olive Pitter) lasts for years and pays for itself by the second batch.
- Don't skip the lemon juice. It's a small amount, but it brightens the cherry flavor and keeps the filling from tasting flat.
- Use cold butter for the topping. Cold butter creates the pebbly, crumbly texture you want. Soft butter will turn the topping into a paste.
- Toast the almonds first. Toasting deepens the almond flavor and keeps them crunchy after baking. Spread them on a dry skillet over medium heat for 3-4 minutes, stirring often.
- Let it rest before serving. The juices thicken as the crumble cools - cutting in too soon means a runny filling.
- Cast iron is ideal but not required. A 9-inch pie plate or square baking dish works just as well.
Substitutions and Variations
- Bing cherries: Substitute 1:1 by weight, but add an extra ½ cup of sugar to the cherry filling - Bings are more tart than Rainiers
- Other sweet cherries: Lapins, Skeena, or Black Republican cherries all work; adjust sugar to taste
- Frozen cherries: Use 3 pounds of frozen pitted cherries; do not thaw, but increase baking time by about 10 minutes
- Nut swap: Pecans or walnuts in place of almonds (same quantity); leave nuts out entirely for an allergy-friendly version
- Gluten-free: Swap the all-purpose flour 1:1 with a gluten-free flour blend (one with xanthan gum)
- Dairy-free: Use a high-quality plant-based butter (Miyoko's or Earth Balance) - the crumble texture is best with one made for baking
- Mixed fruit: Replace 1 pound of cherries with stone fruit like apricots or peaches for a summer fruit crumble
How to Store Rainier Cherry Crumble
Counter (short term): Cover loosely and store at room temperature for up to 1 day. The crumble topping stays crispest at room temp.
Refrigerator: Cover tightly and refrigerate for up to 4 days. The topping will soften slightly in the fridge - re-crisp in a 350°F oven for 8-10 minutes before serving.
Freezer: Wrap tightly in plastic and foil, or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and re-warm in a 350°F oven for 15-20 minutes.
Make-ahead: Assemble the cherry filling and crumble topping separately, refrigerate them in their bowls, and bake within 24 hours. Don't combine them ahead of time - the topping will get soggy.
More Summer Dessert Recipes You'll Love
- Strawberry Upside Down Bars - If you love the jammy, baked-fruit feel of this cherry crumble, these strawberry upside down bars deliver the same easy summer dessert vibe with peak-season strawberries and a buttery base.
- Lemon Bars - Bright, tangy, and the perfect contrast to a sweet cherry dessert. These classic lemon bars are a cookout staple in our house all summer long.
- Peach Cobbler with Pancake Mix - Another easy way to use peak-season summer fruit, this peach cobbler uses a clever pancake mix shortcut for a buttery, crumb topping that comes together in minutes.
- Triple Berry No Churn Ice Cream - No ice cream maker needed - this creamy triple berry no churn ice cream is the perfect scoop to spoon over a warm bowl of Rainier cherry crumble.
- Vegan Gluten-Free Berry Cobbler - Super easy to make and perfect for a summer BBQ. This delicious dessert can be made with fresh or frozen berries.
🍒 A Note on Nutrition
Rainier cherries contribute vitamin C, potassium, and dietary fiber, along with small amounts of anthocyanin antioxidants. They're a genuinely nutritious whole fruit at the heart of this dessert.
- Angela Campos, RN
Frequently Asked Questions
What are Rainier cherries?
Rainier cherries are a premium variety of sweet cherry grown in the Pacific Northwest - primarily Washington State. They're golden-yellow with a pink-red blush on their skin and have pale yellow flesh. They're sweeter and less acidic than Bing cherries, with a short harvest window from late June through mid-July.
What is the difference between Rainier and Bing cherries?
Rainier cherries are golden-yellow with a pink blush, while Bing cherries are deep mahogany-red. Rainiers are sweeter, lower in acid, and have pale yellow flesh; Bings are slightly tart with dark red flesh that stains. Rainiers cost roughly twice as much because they bruise easily and yield less per acre. Both work well in baking, but Rainiers shine when eaten fresh.
Can I use Bing cherries instead of Rainier cherries in this crumble?
Yes. Substitute Bing cherries 1:1 by weight, but add an extra ½ cup of sugar to the cherry filling because Bings are more tart than Rainiers. Other sweet varieties like Lapins or Skeena work the same way.
When are Rainier cherries in season?
Rainier cherries have a short season - typically late June through mid-July, with peak availability in early to mid-July. If you see them in the store, grab them; they're usually only on shelves for 4 to 6 weeks each year.
Do I have to pit the cherries before baking?
Yes - pit the cherries before baking. Cherry pits are bitter and can crack teeth. A sturdy cherry pitter (the OXO Good Grips model is excellent) makes this much faster. Plan on about 15 to 20 minutes of pitting time for 3 pounds of cherries.
Can I use frozen cherries in this crumble?
Yes. Use 3 pounds of frozen pitted cherries, but don't thaw them first - add them straight from the freezer. Increase the baking time by about 10 minutes to account for the extra moisture and cold start.
How do I store leftover cherry crumble?
Cover loosely and store at room temperature for up to 1 day, or refrigerate tightly covered for up to 4 days. The topping softens in the fridge - re-crisp it in a 350°F oven for 8 to 10 minutes before serving.
Can I freeze Rainier cherry crumble?
Yes. Wrap the cooled crumble tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 15 to 20 minutes before serving.
Can I make this cherry crumble ahead of time?
You can prepare the cherry filling and crumble topping separately up to 24 hours in advance and refrigerate them in their bowls. Don't combine them ahead of time - the topping will absorb moisture from the cherries and lose its crisp texture. Assemble and bake just before serving.
Are Rainier cherries good for you?
Rainier cherries contribute vitamin C, potassium, fiber, and small amounts of anthocyanin antioxidants. They're a nutritious whole-food fruit, though most of the well-known cherry health research (sleep, recovery, inflammation) was conducted on tart Montmorency cherries rather than sweet varieties like Rainiers. Eating them as part of a balanced diet is a great way to enjoy peak summer fruit.
Rainier Cherry Crumble
Equipment
Ingredients
- 3 lbs Rainier cherries pitted
- 2 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1 cup flour
- 1 cup brown sugar packed
- ⅓ cup almonds toasted and coarsely chopped
- ¼ teaspoon Cinnamon
- ⅛ teaspoon salt
- 8 tablespoon butter cut into small pieces
Instructions
- Preheat oven to 400°F. Position rack in the center of the oven.
- Prepare the cherry filling. In a large bowl, toss the pitted Rainier cherries with cornstarch and lemon juice until the cherries are evenly coated and no dry cornstarch remains.
- Transfer to baking dish. Pour the cherry mixture into a 9-inch cast iron skillet, pie plate, or square baking dish. Spread evenly.
- Make the crumble topping. In a separate medium bowl, whisk together the flour, brown sugar, toasted almonds, cinnamon, and salt. Add the cold butter pieces and cut in with a pastry blender (or two butter knives) until the mixture looks like coarse, pebbly meal with pea-sized butter pieces still visible.
- Assemble. Sprinkle the crumble topping evenly over the cherries, covering as much of the surface as possible.
- Bake for 35 minutes, or until the topping is deep golden brown and the cherry juices are bubbling thickly at the edges of the dish. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- Rest for 15 minutes before serving. This is non-negotiable - the cherry juices need time to thicken or the filling will run.
- Serve warm, on its own or à la mode with vanilla ice cream (our Triple Berry No Churn Ice Cream is a perfect match).
Notes
Nutrition
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