This delicious and super easy cherry pie features a crunchy, streusel-like topping.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Roll out pie crust and lay into a 9-inch pie pan.

  • Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.

  • Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.

  • Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.

  • Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

Editor's Note:

This recipe calls for Chef John's Easy Homemade Pie Crust.

Nutrition Facts

3565 calories; protein 42.7g 85% DV; carbohydrates 502.5g 162% DV; fat 167.4g 258% DV; cholesterol 183.2mg 61% DV; sodium 3213.6mg 129% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2012
This is an outstanding recipe. I followed it exactly, and was extremely pleased with the results. The almonds provide a nice crunch to the finish, and the cherries are allowed to shine. This is a definite keeper! Read More
(30)

Most helpful critical review

Rating: 3 stars
07/30/2012
I have been making fresh fruit pies and cobblers for years but was looking for somrthing a little different so I tried this recipe last night. I followed the recipe exactly and was disappointed with the crumb topping. It was more salty and less sweet than I would have liked. If I were to make this again, I would decrease some of the salt in the topping and add more sugar to both the pie filling and the topping as well. I'd also give a more precise measurement for the lemon juice and only use 1 tbsp. Read More
(18)
66 Ratings
  • 5 star values: 53
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2012
This is an outstanding recipe. I followed it exactly, and was extremely pleased with the results. The almonds provide a nice crunch to the finish, and the cherries are allowed to shine. This is a definite keeper! Read More
(30)
Rating: 3 stars
07/30/2012
I have been making fresh fruit pies and cobblers for years but was looking for somrthing a little different so I tried this recipe last night. I followed the recipe exactly and was disappointed with the crumb topping. It was more salty and less sweet than I would have liked. If I were to make this again, I would decrease some of the salt in the topping and add more sugar to both the pie filling and the topping as well. I'd also give a more precise measurement for the lemon juice and only use 1 tbsp. Read More
(18)
Rating: 4 stars
08/05/2014
I changed it but I thought my changes were worth mentioning since I entered it in a cherry crisp contest and won 1st place (out of 12 or so entries). First it was a crisp contest so I omited the crust. Due to no crust I baked it for 55 min, or until the topping was golden. I added a tablespoon of dark cocoa powder to the filling, and used 1.5 teaspoons almond extract in the filling. Then I sprinkled 1 big tablespoon of mini chocolate chips on it right out of the oven. The judge said that while she prefers tart crisps without anything but cherry flavor mine was just that good to get 1st anyway. 2nd, and 3rd were both tart and were delicious. This recipe has the perfect amounts of flour, oats, almonds, and butter and if you are new to crisps or pies you should watch the video. Read More
(12)
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Rating: 5 stars
08/04/2012
This was perfect exactly as written. Taste your cherries and add more/less depending on their sweetness or preference. The almond topping was key....delicious. Don't 'pack' it on the pie though as it will turn into a 'harder' crust than desired. This recipe lets the cherries be showcased without a lot of cinnamon or almond flavoring etc. upstaging them. Read More
(7)
Rating: 5 stars
07/29/2012
This is a very easy and delicious recipe to make. Perfect during the summer when ripe cherries are on sale! The almond crumble is crunchy and is the perfect complement to the soft cherries. I learned a tip from a French baker: if you want to add less sugar to a recipe you can reduce it by 30g without drastically changing the flavor. That's what I did and it was the perfect amount of sweetness since my cherries were already naturally sweet. Read More
(7)
Rating: 5 stars
07/26/2012
I used the Basic Flaky Pie Crust with this b/c I had one left over. I used 1/2 the flour and more almonds 4T of butter and added 1/8t of clove and 1/8t of cinnamon for the crumb. I also added 1/4t of Garam Masala (an Indian spice mixture of coriander seed black pepper cumin cardamom and cinnamon) to the filling for some added spice. Yummy with ice cream or milk! Read More
(7)
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Rating: 5 stars
06/29/2013
I loved the almonds in the topping. They were nice both flavor-wise and for the extra texture they brought to it. I used two bags of frozen dark sweet cherries and liked that it didn't get overly sweet. I think this is my go-to cherry pie now! Read More
(4)
Rating: 5 stars
07/03/2015
Loved it. Used store bought cherry pie filling to make it fast and easy. Really good! Thanks! Read More
(4)
Rating: 5 stars
07/29/2012
Super easy and super delicious. A girlfriend brought this to work. Everyone was so impressed that I had to go home and make it that night. Lots of flavor for a little bit of work. Read More
(3)