Cherry Crumble Pie
This Cherry Crumble Pie has a sweet cherry filling and a buttery crumble topping. It’s one of the best ways to enjoy fresh cherries!
Once spring nears its end, summer fruits are a much anticipated treat: fresh berries, cherries, peaches, plums and more. In summer, I love to bake fresh fruit pies like this cherry crumble pie. We also love peach pie bars, strawberry oatmeal bars and cherry cobbler. The real problem is deciding what to bake next!
This pie has a classic pie crust on the bottom and a delicious crumb topping on top. You can make this pie with my easy homemade pie crust or you can use a store bought crust. If you’ve never made a pie crust from scratch, don’t be intimidated. It’s actually really easy and takes just a few minutes.
I usually make this pie with fresh sweet cherries. You can also use sour cherries in this recipe, but you will want to increase the amount of sugar in the filling. I haven’t tested this recipe with frozen cherries, but if you want to try it be sure to let the cherries thaw completely and then drain off any excess liquid before adding them to the filling.
If you’ve found yourself with a plentiful amount of cherries, I hope you’ll give this cherry crumb pie recipe a try. It’s one of our favorite summer dessert recipes. If you prefer a cherry pie with a double crust, you’ll love my classic cherry pie recipe.
Making a Cherry Crumble Pie
The best pies start with a homemade crust. You won’t believe how quick and easy it is to make a homemade pie crust using my recipe. For this pie, we only need one crust, since we’re making a streusel topping for the top of the pie.
The easiest way to make pie dough is to use a food processor. If you don’t have one, you can mix the pie dough up by hand. If you’re making pastry by hand, a pastry blender comes in really handy for cutting in the butter, but you can also use two forks.
You won’t need to chill the pie dough before rolling it out. It rolls out quickly and easily so you can have a homemade pie crust in almost no time at all.
This pie filling is so simple to make. The hardest part is pitting the cherries! I use a cherry pitter to make the job quick and easy. You can also cut the cherries in half and remove the pits by hand.
Once your cherries are pitted and halved, you’ll mix them with some sugar, cornstarch, lemon juice, salt, and almond (or vanilla) extract. Done!
While you could make a lattice top for this pie, we are going for easy and delicious with this recipe. Oats, butter, flour, and brown sugar make an easy cherry pie topping that you won’t be able to resist. No rolling or weaving required.
This cherry pie with crumble topping is the best of the pie, crisp and crumble worlds. It has pie crust, plus juicy filling, plus a sweet buttery topping. It’s incredibly delicious topped with a scoop of ice cream.
- Use a cherry pitter to make the job of removing the cherry pits fast and easy. Cut the cherries in half after pitting them to make sure no pits are left hidden in the cherries.
- Check on the pie about half way through the baking time. When it has browned enough, cover it loosely with a piece of foil to prevent the top from browning too much.
- After the pie comes out of the oven, let it rest for at least 2 hours before slicing and serving. While the pie rests the filling will thicken up.
- If you want to skip the bottom crust completely, you can make this recipe as a cherry crisp. Just skip the pie dough, pour the filling into an 8×8-inch baking dish, and sprinkle on the topping. Then bake until it’s bubbly and lightly browned on top.
If you love baking summer pies, also try my homemade Blackberry Pie.
Cherry Crumble Pie
For the Crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 4 tablespoons ice-cold water
For the Cherry Filling:
- 6 cups sweet cherries pitted and halved
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cut into cubes and chilled
Make the Crust:
- Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 4 tablespoons of water and process until the dough just comes together. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or two forks to cut in the butter.)
- Transfer dough to a lightly floured work surface and shape into a round disk. Roll out the dough to a 12-inch round. Transfer dough to a pie dish, by rolling the dough partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.
Make the Cherry Filling:
- Preheat oven to 400 degrees F.
- Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.
Make the Topping:
- In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form.
Assemble and Bake the Pie:
- Stir the cherry filling to make sure it is well combined. Use a slotted spoon to spoon the cherry filling into the pie crust, leaving any extra liquid in the bowl to discard. (If you add all of the juices that the cherries have released the pie will be too liquidy.) Sprinkle the crumble topping over the cherries.
- Bake pie at 400° F for 20 minutes, then reduce oven temperature to 350° and continue baking pie for 40 to 45 more minutes, until filling is bubbly. Check on pie partway through the baking time and cover with a piece of foil to prevent the crust and topping from over-browning. Let cool for at least 2 hours before slicing and serving.
- Increase the sugar in the filling to 1 cup for sour cherries.
- Store pie at room temperature, covered, for up to 8 hours, or in the refrigerator for up to 3 days.
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