If you’ve ever found yourself staring down a bowl of cherries that need to be used right now, this Cherry Crumble Pie is exactly the recipe you’ve been looking for. There’s no better way to make the most of a summer surplus than turning those fresh, vibrant cherries into something truly special. The filling is bright, juicy, and wonderfully tangy with all the bold cherry flavor you love, simply highlighting their flavour. And that golden, buttery crumble on top? The perfect contrast. This pie comes together quickly, fills your kitchen with the most incredible aroma, and tastes like you spent all day on it. Trust me — you and your cherries deserve this!
Enjoy!
Cherry crumble pie
Ingredients
- ½ cup unsalted butter melted cooled to room temperature
- ½ cup granulated sugar
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh cherries pitted, each sliced in half
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp granulated sugar
Instructions
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Preheat oven to 180℃
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Line a small to medium baking pan with parchment paper and set aside.
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In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
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In a large mixing bowl, stir together melted butter and sugar.
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Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
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Reserve ¾ cup of mixture.
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Press remaining crumb mixture into the bottom of prepared tray and bake for 10 mins
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Spread cherry filling over the bottom and sprinkle remaining crumb mixture over the cherries.
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Sprinkle sugar over crumb topping.
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Bake bars for 25 to 30 minutes or until the top is golden.
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Cool completely before cutting.