Easy cherry crumb pie made with frozen or fresh cherries! This irresistible pie combines a tender pie crust, a juicy cherry filling, and a buttery streusel topping for the perfect summer dessert.
Best Cherry Crumble Pie Recipe
Few desserts capture summer like a classic cherry pie, and adding a crisp, buttery streusel elevates it even further. This cherry crumb pie is simple to prepare and delivers bold cherry flavor whether you use fresh or frozen cherries. The filling cooks down to a thick, sliceable consistency that won’t leave the crust soggy, and a touch of cinnamon and almond extract enhances the cherries’ natural sweetness.
This recipe is ideal if you love pies with a contrast of tender fruit and crunchy topping. It’s equally good with deep, dark sweet cherries like Bing, with Rainiers for a lighter color and flavor, or with pitted frozen cherries for convenience. Below you’ll find ingredient details, helpful tips, equipment suggestions, and step-by-step instructions to bake a perfect cherry crumb pie.
Streusel Topping for Cherry Pie
The crumb topping is the highlight here: just a few pantry ingredients, cold cubed butter, and a quick mix. When the butter is cut into the flour-and-sugar mixture, it forms coarse crumbs that bake up golden and crisp. Chilling the crumbs briefly before topping the pie helps them hold their shape during baking so you get lovely, crunchy clusters.
Ingredients
- All-purpose flour – measure precisely for consistent texture; a kitchen scale yields the best results.
- Light brown sugar – packed; it adds depth and caramel notes to the crumb topping.
- Salted butter – cold and cubed for the streusel; if using unsalted butter, add a pinch of salt to the dry ingredients.
- Pie crust – one 9-inch crust, homemade or store-bought, for a flaky base.
- Pitted sweet cherries – 5 cups (fresh or frozen) of dark sweet cherries, pitted. Frozen cherries are convenient and give great results; fresh cherries may need a splash of water to help them release juices.
- Granulated sugar – adjust to taste; reduce for a less sweet pie.
- Fresh lemon juice – brightens and balances the sweetness.
- Cornstarch – thickens the filling so it sets and slices cleanly.
- Almond extract and vanilla extract – a little almond and vanilla lift the cherry flavor.
- Ground cinnamon – just a pinch for warm spice notes.
- Salted butter – a couple tablespoons folded into the filling for richness.
- Water – up to 1/4 cup only if using fresh cherries to help the filling start to simmer.
If you need a gluten-free option, you can adapt the topping with a gluten-free flour blend or try a gluten-free cherry crisp variation that uses oats and almond flour for texture.
Equipment
Useful tools include a pastry blender or two forks (for cutting the butter into the streusel), a medium saucepan for the filling, a 9-inch pie pan, measuring cups and spoons or a kitchen scale, and a baking sheet to catch any drips while baking. A cherry pitter speeds up prep when using fresh cherries.
How to Make a Crumb Topping for Pie
Whisk the flour and brown sugar together in a bowl, then cut the cold cubed butter into the mixture using a pastry blender or two forks until the texture resembles coarse peas. Place the crumbs in the freezer for 10 minutes before topping the pie; this helps them bake into crisp clusters rather than melting into the filling.
Tips and F.A.Q.
Sweet dark cherries like Bing work wonderfully for this recipe. Rainier cherries are another good fresh option. Frozen pitted dark cherries are an easy and reliable choice year-round.
Yes. A good-quality refrigerated crust saves time and still yields a tasty pie. If you prefer homemade, a flaky butter crust is ideal.
Once cooled, refrigerate the pie covered for up to four days. The pie also freezes well when well wrapped, for up to four months. Thaw in the refrigerator before serving.
More Summer Recipes You’ll Love
- Oreo Ice Cream (No-Churn)
- Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette
- Key Lime Cookies
- Vegan Couscous Salad with Chickpeas
- Peach Sorbet (5 ingredients, No-Churn)
📖 Recipe
Equipment you may need
- 9-inch pie pan
- Mixing bowls
- Pastry blender or two forks
- Measuring cups and spoons or kitchen scale
- Baking sheet and aluminum foil
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
Cherry Pie Filling
- 5 cups (about 690 g) fresh or frozen dark sweet cherries, pitted
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tbsp (22 ml) fresh lemon juice
- 1/4 cup (32 g) cornstarch
- 1/2 tsp almond extract
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp salted butter
- 1/4 cup water (only if using fresh cherries)
Crumb Topping
- 3/4 cup (94 g) all-purpose flour
- 2/3 cup (147 g) light brown sugar, packed
- 6 tbsp (84 g) cold salted butter, cubed
Instructions
- Preheat the oven to 400°F (205°C). Place a foil-lined baking sheet in the oven while it preheats to catch any drips.
- Fit the pie crust into a 9-inch pan and flute or crimp the edges. Chill the crust in the refrigerator while you prepare the filling.
- For the filling: In a medium saucepan combine cherries, granulated sugar, lemon juice, cornstarch, almond extract, vanilla, cinnamon, and the butter. If using fresh cherries, add up to 1/4 cup water to help the cornstarch dissolve.
- Bring the mixture to a boil over medium heat, then reduce to a simmer and cook, stirring frequently, until the filling thickens, about 8–10 minutes. Remove from heat and let the filling cool until it reaches room temperature.
- Make the crumb topping: Whisk together the flour and brown sugar in a bowl. Add the cold cubed butter and cut it into the mixture with a pastry blender or fork until pea-sized crumbs form. Transfer the crumb topping to the freezer for 10 minutes.
- Assemble the pie: Pour the cooled cherry filling into the chilled pie crust. Scatter the chilled crumb topping evenly over the filling, pressing gently with your fingers to form larger clusters if desired.
- Place the pie on the preheated baking sheet and bake at 400°F (205°C) for 45 minutes, or until the crumbs are golden and the filling is bubbling. If the edges of the crust brown too quickly, tent them with foil.
- Allow the pie to cool completely on a wire rack so the filling sets before slicing. Serve at room temperature or slightly chilled, optionally with vanilla ice cream or whipped cream.
Notes
Butter: If you use unsalted butter for the crumb topping, add about 1/4 teaspoon salt to the dry ingredients. A small amount of butter in the filling enriches the texture and flavor.
Cherries: Frozen pitted cherries are a convenient option and typically produce a juicy filling. Fresh cherries work beautifully in season but may need a little added water to coax out juices when cooking.
Nutrition
Serving: 1 slice | Calories: 333 kcal | Carbohydrates: 52 g | Protein: 2 g | Fat: 13.5 g | Sugar: 34 g
Save this cherry crumb pie recipe for later — it’s a summer classic worth repeating.
