Get the Recipe: Easy Cherry Crumble Pie from Scratch
This cherry crumble pie is super easy to make from scratch! The recipe has the perfect mix of sweet, juicy cherries and crisp oat topping.
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.
Notes
Frozen cherries may also be used in this recipe. Defrost them and discard the juices before using.
Store pie covered in the refrigerator for up to 3 days.
Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight before serving.
Serving: 1slice, Calories: 443kcal, Carbohydrates: 69g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 92mg, Potassium: 262mg, Fiber: 3g, Sugar: 41g, Vitamin A: 411IU, Vitamin C: 7mg, Calcium: 33mg, Iron: 2mg