About this recipe
Cherry Crumble Pie is a classic fruit dessert with a flaky crust, a jammy cherry filling, and a buttery crumb topping. It is easier than a double-crust pie but still feels special enough for holidays, summer gatherings, or a weekend baking project.
Ingredients
Pie base
- 1 whole 9-inch pie crust (homemade or store-bought, chilled)
Cherry filling
- 5 cups pitted cherries (fresh or frozen)
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 pinch kosher salt
Crumble topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter (cold and cubed)
Equipment
Pie Dish
Mixing Bowl
Rolling Pin
Spatula
Baking Sheet
Instructions
Prepare the crust
Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill while you prepare the filling and topping.
Make the cherry filling
In a large bowl, toss the cherries with sugar, cornstarch, lemon juice, vanilla, almond extract if using, and salt.
Make the crumble topping
In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.
Fill the pie
Spoon the cherry filling into the chilled crust, spreading it evenly.
Add crumble and bake
Sprinkle the crumble topping over the cherries. Bake at 375°F / 190°C for 50 to 60 minutes, until the filling bubbles and the topping is golden.
Cool and slice
Cool the pie for at least 2 hours so the filling can set before slicing.
Tips
- Use good ingredients: Choose ripe fruit, fresh herbs, or quality pantry ingredients because simple recipes depend on good flavor.
- Let it rest when needed: Resting helps fillings thicken, baked desserts set, and finished dishes slice or serve more cleanly.
- Adjust to taste: Taste and adjust sugar, lemon juice, salt, herbs, or seasoning to match your ingredients.
Substitutions
- Use frozen fruit when needed: Frozen fruit can work in many baked fruit desserts and jams if excess liquid is managed.
- Make it your style: Add cinnamon, vanilla, citrus zest, herbs, nuts, or a different topping to fit the recipe.
- Use what you have: Similar pans, dishes, or serving pieces can work as long as the food has room to cook evenly.
Storage
Refrigerator
Store leftovers covered in the refrigerator for up to 4 days unless the recipe is best eaten fresh.
Freezer
Freeze in a freezer-safe container when appropriate, then thaw in the refrigerator before reheating or serving.
Best texture
Serve baked desserts warm and keep jams or fresh recipes chilled for the best texture.
Nutrition
- Calories
- 385
- Protein
- 4g
- Carbohydrates
- 62g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 35g
- Sodium
- 210mg
FAQ
Can I make Cherry Crumble Pie ahead of time?
Yes. You can usually prepare it ahead, then store, chill, or reheat depending on the recipe.
Can I use frozen fruit?
Frozen fruit can work for many fruit recipes, but thawing and draining may be needed to control extra liquid.
How should I serve it?
Serve warm, chilled, or as part of a meal depending on the recipe. Vanilla ice cream, toast, or a simple side can work when appropriate.
Recipe Card
Cherry Crumble Pie
A juicy cherry pie with a flaky crust and buttery golden crumble topping.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 200 min
- Servings
- 8
- Category
- Dessert Recipes
- Cuisine
- American
- Difficulty
- Medium
- Cost
- Budget-friendly
Ingredients
Pie base
- 1 whole 9-inch pie crust (homemade or store-bought, chilled)
Cherry filling
- 5 cups pitted cherries (fresh or frozen)
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 pinch kosher salt
Crumble topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter (cold and cubed)
Instructions
- Prepare the crust: Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill while you prepare the filling and topping.
- Make the cherry filling: In a large bowl, toss the cherries with sugar, cornstarch, lemon juice, vanilla, almond extract if using, and salt.
- Make the crumble topping: In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.
- Fill the pie: Spoon the cherry filling into the chilled crust, spreading it evenly.
- Add crumble and bake: Sprinkle the crumble topping over the cherries. Bake at 375°F / 190°C for 50 to 60 minutes, until the filling bubbles and the topping is golden.
- Cool and slice: Cool the pie for at least 2 hours so the filling can set before slicing.
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