Cherry Crumble with Pretzel Streusel
This fast, fun dessert pairs a glossy, cinnamon-infused cherry filling with a uniquely salty-sweet pretzel streusel. Simmering frozen cherries with sugar and a cornstarch slurry creates a thick, jewel-toned base, while crushed pretzels baked with butter, brown sugar, and flour form a crunchy, caramelized topping. The contrast of tart fruit, toasty sweetness, and a hint of salt makes this crumble distinctive—and even better when finished with a scoop of vanilla ice cream.
Ingredients:
- 3 cups (600 g) frozen pitted cherries
- ¼ cup (50 g) granulated sugar
- 1 cinnamon stick
- 2 tbsp (16 g) cornstarch
- 5 tbsp (70 g) unsalted butter, melted
- 1 cup (50 g) mini salted pretzels
- ½ cup (95 g) brown sugar
- ¼ cup (30 g) all-purpose flour
- Vanilla ice cream, optional, for serving
Method:
Pre-heat oven to 385F (196 C).
Place cherries, sugar, 2 tbsp (30 ml) water, and cinnamon stick in a medium pot over medium heat. Bring to a simmer and cook for 15 minutes.
In a small mixing bowl, combine 1/4 cup (59 ml) water and cornstarch. Remove cinnamon stick from pot and mix in cornstarch mixture. Reduce heat to low and cook for 5 minutes.
Meanwhile, place pretzels in a plastic bag and crush using the bottom of a small pot. Transfer to a mixing bowl and add melted butter, brown sugar and flour. Using your hands, mix until it starts to form small clumps. Transfer to a baking sheet with parchment paper. Place in oven and bake for 12 minutes, or until crunchy and golden brown. Remove from oven and let rest until cherry filling is ready.
Scoop warm cherries into 4 individual bowls and top with pretzel streusel. Serve with a scoop of vanilla ice cream, if desired.