Hi everyone! Can you believe we are heading into the back end of June? How did that happen? How did we get here? My middle child is home for the summer and it’s bliss having him and his younger brother around… together. I try to remember this feeling when I run the dishwasher twice most days or pick up towels in their bathroom when I absolutely can not stand the wet towels on the floor another day. But with the calendar quickly approaching July I wanted to share a seasonal favorite at our house for the 4th of July parties.
One of my favorite parts of summer is the impromptu barbecues with friends and neighbors. And, summer is packed with three holidays that translates to the perfect season for a chilled dessert. With Memorial Day, 4th of July and Labor Day this cherry crumble recipe is perfect with it’s red and white filling and topping. And, a can of blueberry filling adds a little patriotic blue too. is
This dessert is a favorite around our house. The cherry crumble recipe is easy to prepare, less than ten ingredients and travels well in the car or down the block. It’s a family recipe from one of my close friend’s mother. When I pulled out her original emailed recipe the date was seventeen years ago when we all lived outside of Columbus.
cherry crumble filling
It’s served chilled which makes it perfect for those warm summer nights and sunset views. The cherry filling adds the perfect taste of tart with the chilled goodness of whipped topping and cream cheese.
cherry crumble recipe |
The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year. Doesn’t everyone? With the cherry filling, whipped topping and cream cheese I pull back on the white sugar to about a 1/4 of a cup. I could probably reduce it by 1/2 and no one would miss the sweet.
The best cherry crumble recipe
- 2 CUPS FLOUR
- 1 CUP BUTTER SOFTENED
- 1/2 CUP BROWN SUGAR
- 1 CUP CHOPPED PECANS
- 16 OZ CREAM CHEESE
- 1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
- 1/2 TEASPOON VANILLA
- 8-9 OUNCE COOL WHIP
- MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
- SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
- BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
- WHILE BAKING BLEND FILLING INGREDIENTS.
- SPREAD 1/2 OF FILLING ONTO 9X13 PAN
- ADD CHERRY FILLING
- ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
- CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
- REFRIGERATE TO LET IT SETTLE