cherry pie with crumble topping recipe

Written ByJenny Smyth Posted on
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The Best cherry pie with crumble topping recipe

I have been making this cherry pie with crumble topping for years and it is always a hit in my house. My kids ask for it every time we have a family dinner or a holiday get together. There is something about the sweet and tart cherry filling paired with a buttery, crunchy crumble that just works perfectly.

It is a dessert that feels special but is actually very simple to put together. This recipe comes from a classic American baking tradition where fruit pies are topped with a streusel instead of a second crust. The crumble adds a nice texture contrast and makes the pie feel a bit more rustic and homey.

When you bake it, the cherries release their juices and thicken into a rich, glossy filling while the topping turns golden and crisp. The smell that fills your kitchen is absolutely amazing. The taste is balanced between the natural tartness of the cherries and the sweetness of the sugar and crumble.

Each bite gives you soft, juicy fruit and a crunchy, buttery topping. It is not overly sweet so it works well after a big meal or as a treat with coffee. I love that it feels indulgent but still uses real fruit.

One of the best parts about this cherry pie with crumble topping is how easy it is to make. You do not need any fancy equipment or complicated techniques. Just mix the filling, make the crumble, and bake.

The crumble comes together in minutes with flour, butter, sugar, and a little cinnamon. It is a great recipe for beginner bakers or anyone who wants a delicious dessert without a lot of fuss.

Cherry Pie with Crumble Topping

4.6 from 602 votes

A classic cherry pie with a buttery, crunchy crumble topping instead of a second crust. The filling is sweet and tart with juicy cherries, and the topping adds a wonderful texture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Filling

4 cups fresh or frozen cherries, pitted
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/4 teaspoon salt

For the Crumble Topping

1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Pie Crust

1 pre made 9 inch pie crust, unbaked

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Place the unbaked pie crust into a 9 inch pie dish and crimp the edges as desired.
3Set the crust aside while you prepare the filling.
4In a large mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt.
5Stir gently until the cherries are evenly coated and the mixture looks glossy.
6Let it sit for about 5 minutes so the cherries release some juice.
7Pour the cherry filling into the prepared pie crust and spread it out evenly.
8In a separate bowl, make the crumble topping by mixing the flour, brown sugar, cinnamon, and salt.
9Add the cold butter pieces and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
10Sprinkle the crumble topping evenly over the cherry filling, covering it completely.
11Place the pie on a baking sheet to catch any drips and bake for 45 to 50 minutes, or until the filling is bubbly and the topping is golden brown.
12If the topping browns too quickly, loosely cover it with foil for the last 10 minutes.
13Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
14This allows the filling to set properly.
15Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

🔧Equipment

9 inch pie dish
Mixing bowls
Measuring cups and spoons
Pastry cutter or fork
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 35mg🧂Sodium: 220mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 4g

📝Notes

If using frozen cherries, do not thaw them first. Just add a few extra minutes to the baking time. You can also use a homemade pie crust if you prefer.

Watch Video Of How Cherry Pie with Crumble Topping Works

This cherry pie with crumble topping is one of those desserts that always works for any occasion. It is simple enough for a weeknight treat but looks impressive enough for a holiday table. I love that I can make it ahead and it still tastes amazing the next day.

To store leftovers, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days. For longer storage, you can refrigerate it for up to five days. To reheat, place slices on a baking sheet in a 350 degree oven for about 10 minutes.

This brings back the crispness of the crumble and warms the filling. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect finish. It is a recipe that my family always looks forward to and I am sure yours will too.

❓ Frequently Asked Questions About Cherry Pie with Crumble Topping

1. Can I use canned cherry pie filling instead of fresh cherries?

Yes, you can use canned cherry pie filling if you are short on time. Just skip the sugar, cornstarch, lemon juice, and almond extract in the filling. Use about 4 cups of canned filling and pour it directly into the crust. The baking time will be about the same.

2. How do I prevent the crumble topping from getting soggy?

To keep the crumble topping crispy, make sure your butter is very cold and do not overmix the topping. Also, bake the pie long enough for the filling to bubble and thicken. Letting the pie cool completely after baking helps the topping stay crunchy.

3. Can I make this cherry pie with crumble topping ahead of time?

Absolutely. You can make the pie a day in advance and store it covered at room temperature. The crumble will soften slightly but still taste great. You can also reheat slices in a 350 degree oven for about 10 minutes to refresh the topping.

4. What is the best way to pit cherries for this recipe?

You can use a cherry pitter, which is a small tool that pushes the pit out. If you do not have one, you can use a paperclip or a chopstick to push the pit out. Just be careful because cherry juice can stain. I recommend wearing an apron and working over a bowl.

5. Can I freeze this cherry pie with crumble topping?

Yes, you can freeze the baked pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw it in the refrigerator overnight and reheat in a 350 degree oven for about 15 minutes. The crumble will be a bit softer but still delicious.

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