This Cherry Crumble recipe is based on a German classic: ‘Kirschstreusel’. It is one of the world’s easiest cherry pie recipes. A simple, three-ingredient batter with delicious cherries makes for a moist base that is finished with an easy crumb topping.
The result is a moist and crumbly dessert. And the perfect easy baking recipe to feed and treat a crowd. If you like German recipes, this is one you’ll definitely want to bookmark.
About Cherry Crumble
Germans love ‘Coffee and Cake’. It’s their version of the English High Tea.
Typically, at some point during the afternoon Germans will grab a cup of coffee and enjoy a mid-afternoon piece of cake, pie, or pastry.
When you visit Germany, you’ll find that there is an abundance of local and chain bakeries. Sometimes it seems there’s a bakery on every street corner. You’ll be greeted with a huge array of bread, cakes, pies, rolls, and other baked delicacies.
Ingredients You’ll Need
This recipe doesn’t just taste amazing but it’s also incredibly easy to make.
For The Batter
- FLOUR – I like to use self-rising flour for this recipe. If you don’t have self-rising flour, you can use all purpose flour. In this case, be sure to add about 1 teaspoon of baking powder and subtract about 3 tablespoons from the recommended amount of self-rising flour.
- EGGS – Whenever possible I look for humanely produced, organic eggs.
- SUGAR – Granulated Sugar
- CHERRIES – You could use fresh cherries. But I usually grab a jar of pitted Morello cherries at Trader Joes. You can also use defrosted frozen cherries.
For The Crumble
- FLOUR – All-purpose flour works for this recipe.
- Butter – Use unsalted, room temperature, butter.
- Salt (optional)
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How To Make Make Cherry Crumble
Making this recipe is a breeze.
Preheat the oven to 350° Fahrenheit. Cover a rimmed baking sheet with parchment paper and set aside.
Making the dough
- Use a large bowl and combine eggs and granulated sugar. Use a hand mixer (or a stand mixer like this one) and beat on high speed until well combined. Slowly pour the flour into the batter. Set aside
- Pour the dough onto the parchment paper-covered baking sheet.
- Drop the cherries into the batter.
- Set aside.
How To Make The Crumble Topping
- Cut the unsalted butter into cubes.
- Use a large mixing bowl and combine sugar, butter, and flour. Optionally also use a dash of salt (about ⅛th of a teaspoon) to the mixture and combine with a hand mixer or simply your hands.
- The crumble is done when you can form into dough balls and crumble them again.
- Sprinkle the crumbs over the dough.
- Bake for 25 minutes at 350° Fahrenheit.
Say it like A German: Kirschstreusel
Making German cherry crumble is easy. But how on earth do you pronounce ‘Kirschstreusel’?
Like so many German nouns ‘Kirschstreusel’ is a combination of two nouns ‘Kirsch’ (cherry) and ‘Streusel’ (crumbs).
I’m not a German teacher but this is how I break it down: ‘kersh-stroy-sell’.
Tips and Tricks
Cherry crumble is one of my favorite recipes, because it’s so easy to make, you can easily swap out the cherries for another type of fruit.
Instead of using self-rising flour, you can also use plain flour. Simply add 1 teaspoon of baking powder to the batter if I use plain flour instead of self-rising.
My grandmother taught me to add a pinch of salt to everything. I’ve never questioned the wisdom or validity but I’ve always done it, too.
So I add a pinch of salt. This is an optional ingredient and not part of the recipe.
How To Make Vanilla Sugar
Another ingredient not mentioned is ‘Vanilla Sugar‘ (Vanillezucker). Vanilla sugar is a very common ingredient in German baking. But you won’t see it in many American recipes.
It’s another optional ingredient (therefore not listed). And it’s not necessary for the success of this recipe.
But I’m so used to using it, I always add about a tablespoon to the crumble dough. I think it gives it that extra little bit of oomph.
Nowadays you can find Dr. Oetker Vanilla Sugar in the baking aisle of most larger US supermarkets.
However, I prefer to make my own.
Fill an airtight jar with granulated sugar. Add one used vanilla bean to the jar. Over time the vanilla bean infuses the sugar.
Boom. You’ve got your own homemade vanilla sugar.
Tools You’ll Need
- Large Mixing Bowl – A mixing bowl with a rubber bottom will prevent the bowl from slipping. One of the best investments I made before I switched to using a stand mixer for most of my baking.
- Small Rimmed Baking Sheet – The baking sheet I used is 10×15 inches.
- Parchment Paper
- Hand Mixer – Use the regular batter attachment when you make the batter. Use the dough attachment when you for the crumb topping.
TIP: I find it easier to make the crumbs using my hands. 😉
- Stand Mixer (optional) It’s more convenient than a hand mixer but not essential.
What To Serve with Cherry Crumble
You enjoy the cherry crumble just by itself or with a blob of (homemade) whipped cream. If you want to take it a step further, serve it with a side of vanilla ice cream. DELISH!
More German Recipes
- German Potato Salad – Perfect with Schnitzel or a Frikadellen.
- Cucumber Salad – This simple side salad goes with almost everything!
- Cinnamon Twists – A recipe based on German Zimtstangen.
Cherry Crumble ~ German Kirschstreusel
- Preheat the oven to 350° Fahrenheit. Cover a small rimmed baking sheet (about 10×15 inches) with parchment paper and set aside.
Making the Batter
- Use a large mixing bowl and combine eggs and sugar. Use a hand or stand mixer and blend until the eggs are sugar are well combined.
- Add the self-rising flour and blend until the batter is smooth.
- Transfer the batter onto the baking sheet and drop the cherries into the batter. Set aside
Making The Crumble
- Cut the unsalted butter into cubes.
- Use a large mixing bowl and combine sugar, butter, and flour. **Optional – Add a dash of salt (~ ⅛ of a teaspoon) to the dough.
- Mix the dough with a hand, stand mixer, or use your hands.
Finishing The Cherry Crumble
- Sprinkle the batter with the crumbles.
- Bake the cherry crumble for 25 minutes.