Saucy Cherry & Almond Butter Crumble


A recipe for a delicious cherry crumble topped with crumbly almond butter oat clusters. This vegan-friendly crumble celebrates frozen cherries, making it a perfect year-round dessert. Serve with a dollop of plant-based ice cream or yoghurt, and watch it quickly disappear.

This cherry crumble is devine. It has a saucy cherry filling, so saucy it should be a crime. Topping it off are petite oat-almond butter clusters, which break apart into a delicious, crumbly mess come feasting time.

With many classic cherry crumble recipes already in the world, I wanted this dish to be unique. First up, it’s plant-based, unlike traditional crumbles which feature dairy. Secondly, it uses almond butter in its topping which, along with coconut oil, helps bind in place of butter.

As a Registered Nutritionist, I love desserts that celebrate fruit. Not only are cherries darn delicious, but they’re also a great source of vitamins like vitamin C, and antioxidants like anthocyanin (the latter gives this dish its deep red pop of colour!).

Thank you to the wonderful Le Creuset for supplying the beautiful cookware showcased here. Renowned for exceptional craftsmanship, Le Creuset create high-quality kitchenware that’s sure to become cherished kitchen companions.

Gather Ingredients

  • Frozen cherries. Make sure they’re pitted (stone removed), a sweet variety (not tart), and whole (feel the packet for cherry rounds). I buy mine from the frozen section of my local supermarket.
  • Cherry jam. A little hack to sweeten, while dialling up the cherry flavour.
  • Quick oats. These have small, thin flakes, which blend with the almond butter to make little clusters. Traditional oats won’t work the same.
  • Almond meal. Aka ground almonds.
  • Almond butter. You want a drippy-style almond butter here – one that’s creamy and easy to swirl with a spoon.
  • Coconut oil. Our butter substitute, along with the almond butter.
  • Maple syrup. Just a touch to help bind and sweeten our topping.
  • Almond extract. For gorgeous almond flavour. Optional, but lovely.

You’ll also need the basics: cornstarch to thicken; lemon juice to brighten, ground cinnamon for warmth; and a good pinch of salt.

Your Kitchen Tools

To bake the crumble, grab a rectangular baking dish, around 26cm in length. You’ll also need a frying pan to prepare the cherry filing, and a mixing bowl to mix together the crumble topping. Have a heat-proof spatula or wooden spoon handy too!

Step-by-Step: Vegan Cherry Crumble

Add the frozen cherries and cherry jam and to a frypan, and simmer until ample juices have been released.
Make a cornflour slurry. Add to the cherries, along with the lemon and almond extract, and cook until thick.
Mix together wet ingredients. In another bowl, mix dry ingredients. Scoop the wet into the dry bowl.
Mix altogether with a spatula. It’ll be moist, but hold together in little clusters when pinched.
Pour the cherry filling into the baking dish. Jiggle the cherries around to evenly cover the bottom.
Scatter the topping overtop the cherries. Bake for 15-18 minutes, or until the top is lightly golden.

Kitchen Tips

Giving this crumble recipe a whirl? Here are my tried-and-tested tips:

  • Use frozen, not fresh, cherries. In my quest for the sauciest filling, frozen cherries were the winner. When frozen, the cell walls of cherries breakdown, causing more juice to release when heated.
  • Thicken with cornflour. Use a cornflour slurry (a paste of cornflour and cold water) to thicken the cherry juices. Opt for a medium heat to prevent burning; and stir continuously with a heat-proof spatula or wooden spoon, dragging it across the frypan’s bottom to prevent clumping. If it doesn’t thicken, turn up the heat until you see bubbles, then turn down again.
  • Keep a close eye as it bakes. As the filling is precooked, this crumble needs just a brief stint in the oven, anywhere from 15-18 minutes. As almond butter can very in oiliness, keep a close eye on it so it doesn’t burn. The best indicator it’s done is the topping colour – you want it ever-so slightly darker.

Serving & Storage

This vegan crumble is best enjoyed fresh out of the oven. Serve with a dollop of vegan yoghurt or ice cream — the cool creaminess contrasts perfectly with warm, freshly baked crumble.

To store, allow the crumble to cool completely, then transfer to an airtight container and keep in fridge for a few days.

Thanks for reading! Are you looking for another fruit-based dessert idea? Try this Vanilla-Lemon Ricotta Tart with Fruit🍋.

Saucy Cherry & Almond Butter Crumble (Vegan)

Serving Size: 6


Jammy cherry bottom

  • 800 g frozen sweet cherries
  • ¼ cup cherry jam
  • 1 Tbsp lemon juice
  • ¼ – ½ tsp almond extract, depending on strength
  • 1 ½ Tbsp cornstarch, mixed with 3 Tbsp cold water

Oaty almond topping

  • ¾ cup quick oats
  • ½ cup almond meal
  • 1 tsp ground cinnamon
  • A good pinch of salt
  • ¼ cup almond butter
  • 2 ½ Tbsp maple syrup
  • 2 Tbsp coconut oil, melted

To serve (optional)

  • Vegan-friendly yoghurt, ice cream or custard


  • Preheat the oven to bake 180 degrees celsius.
  • Add the frozen cherries and cherry jam to a medium fry-pan or skillet over a high heat. Let the fry pan heat up. Using a wooden spoon or heat-proof spatula toss the frozen cherries with the cherry jam.
  • Once you notice juice in the pan, turn the heat down to a medium heat.
  • Let the cherries simmer for 10 minutes. While they simmer, prepare the crumble topping.
  • In a mixing bowl, add the oats, almond meal, ground cinnamon and pinch of salt. Mix together. In another small bowl, mix together the almond butter, coconut oil and maple syrup until smooth.
  • Add the wet to the dry and mix together. Keep aside.
  • Back to the cherries – reduce heat to a medium-low. There should be a lot of juice in the pan now. Add the almond extract and lemon juice, and mix well.
  • In a small shallow bowl or mug, add the cornflour to the water and mix together until smooth. Pour into the cherry filling and continuously mix – you'll notice it starts to quicken thicken, starting at the bottom of the fry pan. If it's not thickening, then turn the heat up until it bubbles, then reduce down to a medium-low.
  • Remove cherry filling from heat and carefully tip or spoon into a 26cm rectangular baking dish. Crumble the topping overtop.
  • Bake for 15-18 minutes, or until the top is starting to golden. Keep a close eye on it so it doesn't burn!

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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

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