10 Showstopping Cherry Crumb Pie Recipes for Entertaining

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Whether you’re hosting a summer party or a cozy fall gathering, cherry crumb pie is a showstopper that wows every time. From classic to creative twists, these 10 recipes will have your guests asking for seconds. Dive in for your new favorite dessert!

Classic Cherry Crumb Pie

Underneath that golden, buttery crumb topping lies a juicy, jewel-toned cherry filling that’s tart-sweet perfection. This classic cherry crumb pie is the dessert you bring to a potluck when you want to hear ‘OMG, this is amazing’—and because it’s a crumb top, you skip the fussy lattice work. (Your pie crust skills thank you.)

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cut into small cubes
3-4 tablespoons ice water

For the Filling

5 cups fresh or frozen tart cherries, pitted (about 2 lbs)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract

For the Topping

3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt

Instructions

Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal with pea-sized butter pieces. Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough just holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim excess to 1/2-inch overhang, fold under, and crimp edges. Refrigerate while preparing filling.
Preheat oven to 400°F. In a large bowl, combine cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Toss gently until cherries are coated. Let sit for 10 minutes. (Tip: If using frozen cherries, do not thaw—they'll release too much liquid. Toss directly frozen.)
In a medium bowl, make the crumb topping: whisk together flour, brown sugar, granulated sugar, oats, cinnamon, and salt. Cut in cold butter using a pastry blender until mixture forms clumps. (Tip: For extra crunch, toast the oats in a dry skillet for 2 minutes first.)
Pour cherry filling into the prepared crust, spreading evenly. Sprinkle crumb topping over the filling, covering completely.
Place pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F and bake for 30-35 minutes more, until filling is bubbly and topping is golden brown. If topping browns too quickly, tent with foil.
Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set. (Tip: For clean slices, refrigerate for 1 hour after cooling.)

Get ready—that first bite shatters through the buttery oat crumble into a warm, jammy cherry center that’s pure nostalgia. Serve it à la mode with vanilla bean ice cream, or go rogue and drizzle with a balsamic reduction for a sweet-tart kick.

Chocolate Cherry Crumb Pie

Diving into dessert territory, this Chocolate Cherry Crumb Pie is the kind of decadent treat that makes you forget about dinner entirely. With a buttery crust, luscious dark cherry filling, and a rich cocoa crumble, it's a symphony of textures and flavors that hits all the right notes.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 tablespoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water

For the Cherry Filling

4 cups pitted dark sweet cherries (fresh or frozen, thawed)
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but enhances cherry flavor)

For the Crumb Topping

3/4 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 cup packed light brown sugar
1/4 teaspoon fine sea salt
1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

Preheat oven to 375°F.
In a food processor, pulse flour, salt, and sugar for crust. Add cold butter cubes and pulse until pea-sized crumbs form. Drizzle 3 tablespoons ice water and pulse just until dough holds together when squeezed. Add another tablespoon if needed. Turn out onto lightly floured surface, shape into disc, wrap in plastic, and refrigerate for at least 30 minutes. (Tip: Avoid overworking dough to keep crust tender.)
On a floured surface, roll dough to 12-inch circle. Transfer to 9-inch pie dish, trim overhang to 1 inch, fold under, and crimp edges. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. Set aside to cool slightly. (Tip: Using pie weights prevents crust from puffing up; removing them allows bottom to dry.)
Meanwhile, in a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir gently to coat. Let stand while preparing crumb topping.
For crumb topping, whisk flour, cocoa powder, brown sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs with some larger clumps.
Pour cherry filling into prebaked crust, spreading evenly. Sprinkle crumb topping evenly over filling, covering completely.
Place pie on a baking sheet to catch drips. Bake at 375°F for 40-45 minutes, until filling is bubbly and crumb topping is set. If crumb browns too quickly, tent loosely with foil after 30 minutes. (Tip: The baking sheet protects oven from overflow and helps bottom crust cook.)
Cool pie on a wire rack for at least 3 hours before slicing to allow filling to set completely. Serve at room temperature or slightly warm.

Rich, gooey, and topped with a crunchy cocoa crumb, this pie is a showstopper on any dessert table. Serve it slightly warm with a scoop of vanilla ice cream for an indulgent contrast, or at room temperature with a drizzle of extra cherry syrup for that extra wow factor.

Almond Cherry Crumb Pie with Amaretto

Think of this pie as the life of the party—boozy cherries and a nutty crumb top that’ll have everyone asking for the recipe. It’s a showstopper with zero effort attitude.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into cubes
3–4 tablespoons ice water

For the Filling

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

For the Crumb Topping

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup sliced almonds
1/2 cup cold unsalted butter, cut into small pieces

Instructions

Make the crust: In a medium bowl, whisk flour and salt. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing with a fork until dough just holds together. Form into a disk, wrap in plastic, and refrigerate at least 1 hour.
Roll the dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges. Freeze for 15 minutes (this prevents shrinkage).
Preheat oven to 375°F.
Line the crust with parchment and fill with pie weights. Bake 10 minutes. Remove paper and weights, then bake another 5 minutes until lightly golden. Let cool slightly.
Make the filling: In a large bowl, combine cherries, sugar, amaretto, cornstarch, almond extract, and lemon juice. Toss gently. Let stand 10 minutes (the cornstarch will help thicken). Tip: If using frozen cherries, do not thaw—they release moisture that thickens the filling.
Pour cherry mixture into pre-baked crust.
Make the crumb topping: In a medium bowl, combine flour, sugar, and sliced almonds. Cut in cold butter until crumbly clumps form. Sprinkle evenly over cherries.
Bake for 45–50 minutes, until filling is bubbly and crumb is golden brown. Tip: If crumb browns too quickly, loosely tent with foil during the last 15 minutes.
Cool on a wire rack for at least 2 hours before slicing. Tip: Letting it cool completely ensures clean, beautiful slices.

Just one bite and you’ll be transported to pie heaven—the almond crumb shatters, the cherries burst with amaretto warmth. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Coconut Cherry Crumb Pie

How about we give classic cherry pie a tropical twist that’ll make your taste buds do the hula? This Coconut Cherry Crumb Pie swaps a traditional lattice for a toasted coconut crumb topping that’s crunchy, buttery, and just the right amount of extra. It’s the dessert that says ‘I’m fancy but I don’t try too hard.’

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Filling

5 cups organic tart cherries (fresh or frozen, pitted)
3/4 cup unrefined cane sugar
1/4 cup cornstarch
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
1/4 tsp fine sea salt

For the Crumb Topping

1 cup all-purpose flour (preferably unbleached)
1/2 cup unrefined cane sugar
1/2 cup toasted unsweetened shredded coconut
1/4 tsp fine sea salt
1/2 cup cold unsalted European-style butter, cubed
1 large pasture-raised egg, lightly beaten (for egg wash, optional)

For the Crust

1 single pie crust (store-bought or homemade, 9-inch)

Instructions

Preheat the oven to 375°F. Position an oven rack in the lower third to ensure the bottom crust bakes through.
Prepare the filling: In a large bowl, combine the tart cherries, unrefined cane sugar, cornstarch, lemon juice, vanilla extract, and fine sea salt. Toss gently with a spatula until the cherries are evenly coated. Let the mixture macerate for 15 minutes at room temperature—this draws out juices and thickens the filling naturally.
While the cherries macerate, roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges decoratively. If desired, brush the crust with the lightly beaten egg wash for a golden, shiny finish; this also helps prevent sogginess.
Make the crumb topping: In a medium bowl, whisk together the all-purpose flour, unrefined cane sugar, toasted shredded coconut, and fine sea salt. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until pea-sized clumps form. Do not overwork; butter bits should be visible. Refrigerate the topping while you proceed.
Pour the macerated cherry filling into the prepared pie crust, spreading it evenly. Sprinkle the chilled crumb topping in an even layer over the cherries—resist the urge to pack it down.
Bake for 45 to 50 minutes, until the filling is bubbly at the edges and the crumb topping is deep golden brown. If the edges of the crust brown too quickly, tent them with foil strips halfway through. A good visual cue: the filling should be visibly bubbling through the topping.
Cool the pie on a wire rack for at least 2 hours before slicing. This allows the filling to set—cutting too soon will result in a runny mess. For extra clean slices, chill the pie for 30 minutes after cooling.

But wait, there’s more! The toasted coconut brings a nutty crunch that contrasts perfectly with the jammy cherries. It’s a slice of summer that’s guaranteed to get seconds—if you’re lucky.

Spiced Cherry Crumb Pie

Who knew cherries and spices could throw such a cozy party? This Spiced Cherry Crumb Pie is the dessert equivalent of a warm hug on a chilly day—bold, buttery, and totally irresistible.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 55 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

4 cups fresh or frozen cherries, pitted
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt

For the Crumb Topping

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon

Instructions

Make the crust: In a large bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed butter using a pastry blender until mixture resembles coarse meal. Sprinkle ice water over, 1 tablespoon at a time, tossing with a fork until dough holds together. Wrap in plastic, flatten into a disc, and refrigerate for at least 1 hour. (Tip: Keep butter icy cold for the flakiest crust.)
On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim overhang to 1/2 inch, fold under, and crimp edges. Prick bottom with fork. Freeze for 15 minutes.
Preheat oven to 400°F. Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 10 minutes more until golden. Let cool completely. (Tip: Blind baking ensures a crisp bottom crust, no sogginess.)
Make the filling: In a large saucepan, stir together cherries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, ginger, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool slightly.
Make the crumb topping: In a medium bowl, combine 1 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon. Cut in 1/2 cup cold cubed butter until mixture forms large clumps. (Tip: Work quickly so the butter stays cold for a crisp, not greasy, topping.)
Pour cherry filling into cooled crust. Sprinkle crumb topping evenly over filling.
Bake at 375°F for 35-40 minutes, until filling is bubbly and topping is deep golden brown. If topping browns too quickly, tent loosely with foil.
Cool on a wire rack for at least 2 hours before slicing. (Tip: Patience here—warm pie is runny; chilled slices are perfection.)

Under that golden crumb lies a jammy, spiced cherry filling that’s pure comfort. Serve it warm with a scoop of vanilla bean ice cream for an unforgettable finish.

Bourbon Cherry Crumb Pie

Maybe it’s the bourbon talking, but this pie is the ultimate adult indulgence. A smoky cherry filling meets a buttery brown sugar crumb topping, and suddenly, you’re the life of the bake sale. (If that bake sale allows bourbon—ours does.)

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

1 (9-inch) unbaked pie crust (store-bought or homemade)
4 cups fresh or frozen cherries (if frozen, do not thaw)
3 tablespoons bourbon
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup packed brown sugar (for crumb)
1/2 cup cold unsalted butter, cubed
1/2 cup rolled oats
1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F. Place a baking sheet on the middle rack to catch any drips.
Prepare pie crust in a 9-inch pie dish, crimp edges decoratively, and chill in the refrigerator while you make the filling.
In a large bowl, combine cherries, bourbon, 1/2 cup brown sugar, granulated sugar, cornstarch, lemon juice, vanilla, and salt. Stir gently to coat. Let macerate for 15 minutes. Tip: This resting time draws out juices and ensures the cornstarch fully dissolves, preventing a starchy mouthfeel.
Meanwhile, make the crumb topping: In a medium bowl, whisk together flour, 1/2 cup brown sugar, oats, and cinnamon. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse sand with pea-sized butter bits. Tip: Use very cold butter—if it warms, chill the bowl for 5 minutes before sprinkling.
Pour the cherry filling into the chilled crust, spreading evenly. Sprinkle the crumb topping over the filling, covering all the fruit. Tip: Don’t press the crumbs down—they should sit loosely for a crisp, shattery texture.
Place the pie on the preheated baking sheet. Bake for 45–55 minutes, until the filling is bubbly at the edges and the crumb is deep golden brown. If the top browns too quickly, tent loosely with foil after 30 minutes.
Transfer the pie to a wire rack and cool completely, at least 2 hours, to allow the filling to set. A warm slice will be runny—patience earns perfect slices.

Not just any dessert—this pie is a showstopper with a boozy kick. Serve warm with vanilla ice cream to balance the smoky-sweet depth, or at room temp for a richer chew. Either way, it’s dangerously good.

Lemon Cherry Crumb Pie

A dazzling mashup of tart cherries and zesty lemon, this pie is basically summer in a pan—with a buttery crumb topping that’s downright addictive. Prepare for happy sighs.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

Crust

1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cut into small cubes
3-4 tablespoons ice water

Lemon Cherry Filling

4 cups pitted tart cherries (fresh or frozen, thawed and drained)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon zest (from about 2 lemons)
3 tablespoons fresh lemon juice
1/4 teaspoon almond extract

Crumb Topping

3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds (optional)

Instructions

Make the crust: In a large bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1/2 cup cold cubed butter and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-size butter bits. Drizzle 3 tablespoons ice water over the mixture and stir with a fork until the dough holds together when pinched; add another tablespoon water if needed. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Preheat oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate (preferably glass or ceramic). Trim and crimp the edges as desired. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Par-bake for 15 minutes, then remove parchment and weights, and bake 5 more minutes until lightly golden. Set aside to cool slightly.
Make the filling: In a large bowl, combine 4 cups pitted tart cherries, 3/4 cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon zest, 3 tablespoons lemon juice, and 1/4 teaspoon almond extract. Stir gently until well mixed and let stand for 10 minutes (this allows the cornstarch to absorb some moisture and prevents a runny pie).
Make the crumb topping: In a medium bowl, whisk together 3/4 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Add 1/2 cup cold cubed butter and work it in with your fingers or a pastry blender until the mixture forms clumps. Stir in 1/2 cup oats and 1/4 cup sliced almonds (if using). Refrigerate while the crust cools.
Assemble the pie: Pour the cherry filling into the par-baked crust, spreading evenly. Sprinkle the crumb topping over the filling, pressing lightly to cover. Place the pie on a baking sheet to catch drips. Bake at 375°F for 45-50 minutes, until the filling is bubbly and the topping is golden brown. If the top browns too quickly, tent loosely with foil after 30 minutes. Cool on a wire rack for at least 2 hours before slicing—this lets the filling set, so you get clean wedges rather than a cherry mudslide.
Tip: For a glossy finish, brush the crimped crust edges with a little milk or beaten egg before baking. Another pro move: use frozen cherries straight from the bag (no need to thaw) but increase baking time by 5-10 minutes. Finally, always zest your lemons before juicing—it’s way easier.

Result? A buttery, crunchy crumble topping gives way to a bright, jammy cherry filling with just enough lemon zing to keep every bite interesting. Serve slightly warm with a scoop of vanilla ice cream, and watch it disappear faster than you can say 'second slice.'

Nutty Cherry Crumb Pie with Pecans

Forget the humble fruit pie—this Nutty Cherry Crumb Pie is a bold, decadent reinvention. A buttery pecan streusel crowns a sweet-tart cherry filling, delivering a satisfying crunch with every forkful. Trust me, it's the pie that steals the show.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon granulated sugar
1/2 cup unsalted European-style butter, cold and cubed
3-4 tablespoons ice water

For the Cherry Filling

4 cups pitted tart cherries (fresh or frozen)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract

For the Pecan Streusel Topping

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter, cold and cubed
1 cup pecan halves, roughly chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

Prepare the crust: In a food processor, pulse flour, salt, and sugar. Add cold butter cubes and pulse until mixture resembles coarse meal. Drizzle in 3 tablespoons ice water, pulsing until dough just holds together. (Tip: Keep the butter very cold for a flaky crust.) Add more water if needed, one teaspoon at a time. Turn dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough to a 1-inch overhang, fold under, and crimp edges. Prick the bottom with a fork. Freeze for 15 minutes.
Preheat oven to 375°F. Line the frozen crust with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove parchment and weights, then bake 5-7 minutes more until the crust is lightly golden. Set aside to cool slightly.
Make the filling: In a large bowl, whisk together sugar and cornstarch. Add cherries, lemon juice, vanilla extract, and almond extract. Toss gently to coat. Let macerate for 10 minutes to draw out juices. (Tip: If using frozen cherries, do not thaw—they hold their shape better and release less excess liquid.)
Make the streusel: In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or your fingertips until mixture forms coarse crumbs with pea-sized clumps. Stir in chopped pecans. (Tip: Toast the pecans at 350°F for 5-7 minutes before chopping for deeper flavor.)
Pour the cherry filling into the pre-baked crust, spreading evenly. Sprinkle the streusel topping evenly over the cherries, covering completely.
Bake at 375°F for 45-50 minutes, until the filling is bubbly and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil after 30 minutes. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set. (Tip: A completely cooled pie ensures clean, beautiful slices.)

Make sure to let the pie cool completely—patience pays off with a perfect slice. The buttery, crunchy streusel and the tender, tangy cherries create a texture contrast that's pure magic. Serve with a scoop of vanilla bean ice cream for an unforgettable finish.

Vegan Cherry Crumb Pie

So you think cherry pie is off-limits if you're vegan? Think again—this one's got a buttery, coconut oil crumb that'll make even the dairy lovers jealous. It's bursting with tart cherries and a crunchy topping that's downright addictive.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

1 1/4 cups all-purpose flour
1/2 cup coconut oil, solid
1/4 cup ice water
1/4 teaspoon salt
4 cups pitted cherries (fresh or frozen)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup coconut oil, melted
1 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat the oven to 375°F.
Make the crust: In a bowl, whisk together 1 1/4 cups flour and 1/4 teaspoon salt. Cut in the solid coconut oil using a pastry blender until the mixture resembles coarse meal with pea-sized bits. Drizzle in the ice water and stir until the dough just comes together. Tip: For a flakier crust, keep the coconut oil cold and handle the dough minimally.
Flatten the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press into the bottom and sides. Crimp the edges decoratively. Tip: Prick the bottom with a fork in several places to prevent air bubbles during baking.
Make the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes to allow the cherries to release their juices.
Make the crumb topping: In another bowl, whisk together 1 cup flour, rolled oats, brown sugar, cinnamon, and 1/4 teaspoon salt. Drizzle in the melted coconut oil and stir with a fork until the mixture forms clumps. Tip: For larger crumbs, use your fingers to gently squeeze the mixture.
Pour the cherry filling into the prepared crust. Sprinkle the crumb topping evenly over the filling.
Bake for 45-50 minutes, until the filling is bubbly and the topping is deep golden brown. If the edges brown too quickly, tent the pie with foil halfway through.
Transfer the pie to a wire rack and cool for at least 2 hours; this allows the filling to set properly. Serve warm or at room temperature.

One bite of this warm, tangy-sweet cherry pie with that buttery oat crumble, and you'll forget it's plant-based. Serve with a scoop of vegan vanilla ice cream for the ultimate summer dessert—your taste buds will thank you.

Gluten-Free Cherry Crumb Pie

Diving into a gluten-free pie that actually tastes like the real deal? This cherry crumb pie swaps traditional flour for almond flour in both the crust and the crumb topping, delivering a nutty, buttery base that cradles a luscious cherry filling. It's so good, even your gluten-loving friends will be asking for seconds.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

Crust

1½ cups blanched almond flour
2 tablespoons coconut flour
¼ teaspoon fine sea salt
3 tablespoons maple syrup
¼ cup clarified butter, melted
½ teaspoon vanilla extract

Filling

4 cups pitted tart cherries (fresh or frozen, thawed and drained)
½ cup maple syrup
3 tablespoons tapioca starch
1 tablespoon freshly squeezed lemon juice
½ teaspoon almond extract

Crumb Topping

1 cup blanched almond flour
¼ cup coconut flour
¼ cup maple syrup
¼ cup clarified butter, melted
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Instructions

Preheat your oven to 350°F. In a medium bowl, whisk together the crust’s almond flour, coconut flour, and salt. Add maple syrup, melted clarified butter, and vanilla extract; stir until a cohesive dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Prick the bottom with a fork and freeze for 15 minutes to prevent shrinking.
Line the crust with parchment paper, then fill with pie weights or dried beans. Bake for 12 minutes. Remove parchment and weights, then bake another 5 minutes until lightly golden. Let cool completely on a wire rack.
In a large bowl, gently toss the cherries with maple syrup, tapioca starch, lemon juice, and almond extract until well coated. Set aside to macerate while you prepare the crumb topping.
In a separate bowl, combine the crumb topping ingredients: almond flour, coconut flour, maple syrup, melted clarified butter, cinnamon, and salt. Mix with a fork until clumps form. Refrigerate for 10 minutes to firm up.
Pour the cherry filling into the cooled crust, spreading evenly. Sprinkle the crumb topping over the cherries, covering all the fruit without packing it down.
Place the pie on a baking sheet to catch drips. Bake at 350°F for 40–45 minutes, until the filling is bubbly at the edges and the topping is deep golden brown. If the topping browns too quickly, loosely tent with foil after 30 minutes. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Each bite delivers a crisp, nutty crust, a jammy cherry center with a bright tang, and a buttery crumble that shatters pleasantly. For an extra indulgence, serve it warm with a scoop of vanilla bean ice cream—the contrast of cold and warm is pure magic.

Conclusion

From classic to creative, these cherry crumb pies are sure to impress your guests. Try one this weekend, then come back and tell us your favorite in the comments—and don’t forget to share this roundup on Pinterest!

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