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Rainier Cherry Crumble

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 9
Calories: 350kcal


  • 3 lbs Rainier Cherries pitted***++
  • 2 Tbsp Cornstarch
  • 2 Tbsp Lemon Juice
  • 1 Cup of Flour
  • 1 Cup of Brown Sugar packed
  • 2 Tbsp of Toasted Almonds coarsely chopped
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 8 Tbsp Butter cut into small pieces


  • Preheat oven to 400 Degrees.
  • Place pitted cherries in a large bowl and add Cornstarch & Lemon Juice. Toss cherries to coat in mixture.
  • Pour cherry mixture into 9 inch pie plate or 9 inch cast iron skillet.
  • Combine Flour, Brown Sugar, Pecans, Cinnamon, & Salt in a medium bowl.
  • Cut butter pieces into flour mixture with a Pastry Blender or 2 butter knives. Do this until it looks like coarse meal.
  • Sprinkle Flour mixture over cherries.
  • Place in oven and bake for approximately 35 minutes, or until top begins to brown and cherry mixture thickens.
  • Let stand for approximately 15 minutes before serving.
  • Serve warm by itself or la mode!


***You may substitute with other cherries, such as Bing, but add 1/2 cup of sugar to cherries
++Tip: Invest in a sturdy cherry pitter, this is the most time consuming part of the prep and will go quicker with a cherry pitter. I have an OXO one, which works great!
(This recipe was adapted from the Rainier Cherry Crumble recipe in Cooking Light Magazine).


Calories: 350kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 63mg | Fiber: 4g | Sugar: 41g | Vitamin A: 315IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg