Easy Cherry Crumble Pie from Scratch
Your kitchen will smell amazing while this cherry crumble pie is baking! The recipe has the perfect mix of sweet, juicy cherries and a buttery, crispy topping. It’s super easy to make from scratch, and you’ll have a delicious dessert to share with friends and family.
As many of you know, I love using seasonal fruits when baking—especially in summer. Cherries are one of the best because they pack in tons of flavor! Today I’m sharing my cherry crumble pie recipe, which has a perfectly sweet and tart fruit filling and buttery, yet crisp, oat crumb topping.
Why You’ll Love This Recipe
- Tart and sweet. Cherries are naturally tart, but when baked they become a sweet and juicy pie filling!
- Crisp crumb topping. The oat crumble is buttery and chewy with just the right amount of baking to add a crisp texture (just like my apple crumb pie).
- Great use of summer cherries. Pick up a few pints from the farmer’s market or grocery store. The seasonal fruit is perfect for baking! Try my cherry scones next.
- Easy to make ahead of time. Pies freeze really well. Bake this one, cool and freeze for Thanksgiving!
Ingredient Notes
- Pie crust: You can use store-bought or homemade pie crust. Let it sit at room temperature until soft enough to roll out.
- Cherries: Choose dark, sour cherries for pies or a combination of sour and sweet cherries, such as Morello and Rainier. Remove the pits and stems.
- Lemon juice and zest: To help bring out the fruity flavor of cherries, add some fresh lemon juice and zest to the filling.
- Almond extract: This optional ingredient pairs well with cherries (I use it in my muffin recipe). If you don’t like the almond flavor, substitute it with vanilla.
- Cornstarch: To help thicken the filling, sprinkle in a couple Tablespoons of cornstarch to the fruit filling.
- Oats: Rolled oats (aka old fashioned oats) create a chewy texture for the topping.
- Butter: Use cool unsalted butter to make the crumb topping.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Use a pie crust topping. Skip the crumble and use the second pie crust on top. Add a few slits to let the steam escape or make a lattice crust, like I do for my triple berry pie.
Add some mix-ins. Create a diverse filling by adding some chopped rhubarb or fresh berries to the mix. I suggest 3 cups fresh cherries and 2 cups of another added fruit.
Use chopped nuts in the topping. Include 1/4 to 1/3 chopped almonds to the crumb mixture. It complements in the cherries and adds extra texture to each bite! You can also use pecans, which I like in my apple crisp.
Serve with vanilla ice cream or fresh whipped cream.
How to Make Cherry Crumble Pie
- Prepare the pie crust. Roll out the chilled pie dough and press into a 9-inch pie plate. Chill in the refrigerator while the oven preheats.
- Make the filling. Toss together the cherries, sugar, lemon juice, zest, almond extract and cornstarch. Set aside.
- Make the topping. Whisk together the flour, oats, brown sugar, sugar and cinnamon. Add the butter pieces and use two forks (or a pastry cutter) to cut the butter into the dry ingredients.
- Assemble and bake. Transfer fruit filling to the chilled crust. Add the crumble topping and press down gently. Bake at 400° F for 20 minutes, then decrease to 375° F for 30 to 40 more minutes. Cool completely before serving.
Expert Tips
Chill the pie crust. This step guarantees a stable crust. It chills the fats in the dough, which prevents the formation of gluten and yields a flaky crust.
Discard any juices in the filling. Use a slotted spoon to transfer the cherries to the pie crust. Leave the juices behind and discard them (they’ll create a soggy crust).
Cool completely. The filling needs time to set. If the pie is still warm, the slices will be messy and the filling will not solidify.
Make Ahead and Storage Tips
Make ahead the pie and freeze it. Wrap the entire dish in plastic wrap and aluminum foil. Freeze for up to 3 months. Remove the wrap before baking from frozen. Bake at 400° F for 30 minutes, then decrease to 375° F for 40 more minutes.
Store pie covered in the refrigerator for up to 3 days.
Freeze for up to 3 months. After the pie has cooled completely, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer and then defrost in the refrigerator overnight before serving.
Recipe FAQ
The cherries will release more of their juices and make the crust soggy. Instead you can prepare the filling and topping, store in the refrigerator for 24 hours and assemble before baking.
Yes, but they don’t have as much flavor as fresh cherries. Defrost them and discard the juices before using in the recipe.
Dark, tart cherries, such as Morello and Montmorency, are best for pie. You can also do a mix of tart and sweet, adding Rainier or Bing cherries to the filling.
Related Recipes
Here are some more pie recipes to try and creative ways to use cherries in baking!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Easy Cherry Crumble Pie from Scratch
Ingredients
- 1 pie dough, homemade or store-bought
Filling
- 5 cups fresh cherries, cut in half (stems and pits removed)
- ½ cup (100 g) granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon almond extract, or vanilla extract
- 3 Tablespoons cornstarch
Crumble topping
- ¾ cup (94 g) all purpose flour
- ½ cup (40 g) rolled oats
- ⅓ cup (66 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113 g or 1 stick) unsalted butter cut into 1-inch pieces, softened but still cool
Instructions
Pie crust
- Roll out pie crust and place it in a 9-inch pie dish. Fold the edges in and crimp them. Place the dough-line pie plate in the refrigerator for 30 minutes.
- Ten minutes before taking the pie plate out of the refrigerator, preheat your oven to 400° F.
Filling
- In a large bowl, toss the cherries, sugar, lemon juice, lemon zest, almond extract and cornstarch. Set aside.
Crumble Topping
- In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
Assembly
- Transfer cherry mixture into the crust and leave any excess juices in the bowl. Sprinkle crumble topping over the berries and pat down gently.
- Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes of bake time, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
- Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.
