Strawberry-Cherry Crumble

Strawberry-Cherry Whole-Grain Crumble

Baking a fruit crumble feels similar to performing a magic trick: a few easy moves and — voilà! Pantry ingredients are transformed in a delicious, bubbling dessert. Today, we continue our month of spring produce with a strawberry and cherry recipe from Martha Stewart Living’s cookbook A New Way to Bake. Wouldn’t this be pretty to serve for brunch? Here’s how to whip it up…

Strawberry-Cherry Whole-Grain Crumble
From Martha Stewart Living’s A New Way to Bake

It’s best to serve this golden crumble just as strawberry season gives way to cherry season. Chock-full of oats and unsweetened coconut flakes, with whole-wheat flour and coconut oil holding everything together, the wholesome topping also happens to be vegan.

Recipe: Strawberry-Cherry Whole-Grain Crumble
Serves 6

You’ll need:

For the crumble topping
1/3 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup large unsweetened coconut flakes
1/4 cup packed light brown sugar
1/4 teaspoon coarse salt
1/4 cup virgin coconut oil

For the filling
1 1/2 cups fresh strawberries, hulled and cut into 1 1/2-inch pieces
1 1/2 cups fresh sweet cherries, pitted and halved
2 tbsp packed light brown sugar

To make the crumble topping, preheat oven to 350F. In a medium bowl, combine flour, oats, coconut flakes, brown sugar, salt and oil. Knead until oil is combined and mixture forms large crumbs.

In another bowl, toss strawberries and cherries with sugar to make the filling.

Transfer filling to 9-inch pie dish. Top evenly with crumble topping. Bake, rotating dish halfway through, until topping is golden and filling is bubbling in center, 35 to 40 minutes. Let cool slightly before serving. Crumble is best the day it’s made.

Thank you so much, Martha Stewart Living! Your new cookbook is lovely.

P.S. More recipes, including a strawberry tart and blackberry crumble bars.

(Reprinted from A New Way to Bake. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Thanks to Stella Blackmon for helping with this series.)

  1. I substituted the coconut flakes with almond slivers and threw in half of a peach that needed some love into the fruit mix and it turned out wonderfully! Easy to whip up on short notice and looks superbly summery. Thank you for the great recipe!

  2. The article is perfect. I love it.

  3. jessica says...

    perfectly timed recipe with strawberries and cherries in season! i made this for mother’s day — prepared it a day ahead and then baked it at my mom’s house to make the kitchen smell delicious and served for dessert.

  4. I made this for my mother’s day breakfast with the family – tasted delicious! I used frozen blueberries and strawberries and we ate this over greek yogurt = yum. I think the leftovers will be eaten with ice cream tonight : )

    Thanks for the easy and tasty recipe!

  5. sally says...

    any suggestions to skip the wheat flour and use something gluten free? I LOVE crumbles but my body doesn’t love wheat!

    • Mónica Leal says...

      I made it with chestnut flour and it turned out delicious. I’m sure buckwheat, almond meal, our oat flour, would work well too. :)

    • Anne says...

      Cup4Cup or Bob’s 1:1 are easy substitutes. Almond flour. Or a mix of almond flour and sorghum flour. Hope that helps!

  6. This is such a great recipe because you could literally substitute the fruit for any combination of other berries or stone fruit. Love the reader suggestions for rhubarb too!

  7. Ooohhh! This is just the recipe I needed today. Something sweet but decently healthy. Thank you!

  8. Nathalie says...

    We had a sour cherry tree and every year I made enough jam for our family, friends and neighbours. But after the jam-making week I was fine with never seeing another cherry – sweet or sour – for a year (except in jam form, of course). I’d love to try this recipe but I’ll be substituting rhubarb ;-)

  9. Alice says...

    Made a rhubarb crumble last week (first crumble ever, so easy, so good) and have been craving ever since. I’m making this tomorrow … or maybe tonight!

    With the pitting – I use a chopstick to poke the stones out. Quick enough & it works, no gadget necessary :)

  10. I just made a strawberry rhubarb version this week, and every morning I’ve been eating some with a spoonful of greek yogurt on top as my breakfast. Not vegan, but such a great breakfast and it’s wonderful with my usual cup of black coffee.

  11. Sid says...

    My tip: frozen pitted cherries. You could also use blackberries, blueberries, etc.

  12. Lindsey says...

    Looks beautiful — but where is the butter?!

    • Joanna Goddard says...

      it’s vegan, so they use coconut oil. hope that helps!

  13. yael steren says...

    I’m the worst person to invite over if there is a crumble because I take the whole top off! There should be a recipe where the whole thing is crumble! Lol! Wishing you a great day! xx yael

    • Joanna Goddard says...

      hahahaha same here, yael!

    • L says...

      My ideal ratio is 1/4 filling and 3/4 crumble

  14. Anne says...

    I baked with fresh cherries exactly once, and after 2+ hours pitting and halving, I will never do it again!!

    • Maiz Connolly says...

      I’ve got one kind of like this:
      I thought it was kind of silly when I first got it, but we have used it so many times, as it also works on olives, and is great for feeding cherries to babies and little kids, not to mention making pies!

    • Audra says...

      I love Martha but she has more free time than the average lady for things like pitting cherries!

    • jean says...

      like the others have said get a cherry pitter and ADD a 6 year old. The juice looks like blood and that just adds to the glee. :)

    • Joanna Goddard says...