Crumble cake with pastry cream and syrupy sour cherries, a simple yet truly delicious dessert with its soft and fragrant filling. The dough is prepared in minutes and requires no resting time. The cream is a classic pastry cream, and you can make it following my instructions or in the way you’re accustomed to… I recommend cooking it in advance (even the day before) so it will cool down nicely before use. Try this recipe, it’s suitable for all occasions!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 220.61 (Kcal)
- Carbohydrates 32.15 (g) of which sugars 16.18 (g)
- Proteins 4.46 (g)
- Fat 9.07 (g) of which saturated 5.45 (g)of which unsaturated 3.49 (g)
- Fibers 0.84 (g)
- Sodium 46.69 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For a 9-10 inch tart pan, double all the amounts.
- 1 3/4 cups all-purpose flour
- 1/3 cup butter (cold)
- 1/3 cup sugar
- 1 egg (medium)
- 1 tsp baking powder
- 1 pinch salt
- syrupy sour cherries (about 13-15)
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup sugar
- 3 tbsps flour (or cornstarch, or potato starch)
- lemon zest
Tools
- Cake Pan 18 cm in diameter
- Stand Mixer or food processor
- Small Pot
- Bowl
- Hand Whisk
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Preparation
Start by preparing the pastry cream: mix the egg yolks and sugar with the grated zest of half a lemon using a whisk. Meanwhile, heat half of the milk in a small pot.
Add the sifted flour to the mixture, alternating with the rest of the milk, avoiding lumps. I used 1 tbsp of all-purpose flour + 1 tbsp of cornstarch, but if you want, you can use only flour or only starch.
Pour the mixture into the pot, stir well, and bring to a boil. Cook on low heat, stirring continuously, for 6-7 minutes until the desired thickness is reached.
Once done, pour the cream into a bowl and cover it with plastic wrap touching the surface. Let it cool at room temperature. If possible, I recommend preparing it a few hours in advance and storing it in the refrigerator.
Now prepare the cake’s dough: place the flour, baking powder, sugar, butter cut into pieces, and a pinch of salt in the stand mixer (or in a processor).
Mix with the beater attachment (or blades) until you obtain a sandy mixture.
Add the egg, slightly beaten, and mix to combine. You will get a crumbly dough.
Place the sour cherries in a sieve and let them drain from the excess syrup.
Line the cake pan with parchment paper, or butter and flour it. Spread about half of the dough and compact it with your hands (1).
Spread the pastry cream and the sour cherries over the base (2).
Finally, cover with the remaining crumbled dough (3).
Place the cake in a static oven at 350°F and bake for 35-40 minutes, until slightly golden on top.
Once done, remove from the oven and let it cool at room temperature.
The crumble cake with cream and cherries is ready, crispy and absolutely delicious!
Tips and Notes
You can prepare the cream with your usual recipe. You can replace the classic cream with orange pastry cream.
Choose quality sour cherries and let them drain well before use.
If you don’t consume the entire cake in a day, store it in a cool place or, if necessary, in the refrigerator.
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