Cherry Pie With Crumb Topping is a simple, crowd-pleasing pie that’s perfect any time of year. Frozen tart cherries form a bright, tart-sweet filling, while a buttery, crunchy crumb topping with oats and cinnamon provides a delightful contrast in texture. Serve warm with vanilla bean ice cream for a classic finish.
If you love pie, try other favorites such as Upside-Down Apple Pecan Pie, Easy Pumpkin Pie, Blueberry Galette, or a comforting Peach Cobbler.
Why You’ll Love This Crumble-Topped Cherry Pie With Tart Cherries
Cherry crumb pie made with frozen tart cherries delivers the nostalgic flavors of summer fairs and homemade baking. The tart cherries bring bright acidity and cherry flavor, while vanilla and almond extracts round the filling into a rich, aromatic bite. The golden crumb topping—made with a mix of flour, sugars, oats, butter, and cinnamon—adds crunch and a warm, cookie-like finish that complements the juicy cherries.
Highlights of this recipe:
- Sweet, crunchy golden crumb topping contrasts beautifully with a tart cherry filling.
- Using a store-bought pie crust speeds up prep without sacrificing flavor.
- Frozen or canned sour cherries both work well when fresh cherries aren’t available.
- No top crust is required; the crumble topping keeps things simple and textured.
- Frozen tart cherries retain much of the fruit’s flavor and nutrients and are available year-round.
Grab These Ingredients for Cherry Pie and Crumble Topping With Oats
Note: Fresh sour cherries are uncommon in most markets; frozen tart cherries are the practical, flavorful substitute and are used in this recipe.
Tart Cherry Pie Crust and Filling
- Pie crust – homemade or store-bought, rolled to fit a 9-inch pie plate.
- Frozen pitted tart cherries, thawed and mostly drained (about 6 cups / 32 ounces).
- Granulated sugar to sweeten the filling.
- Cornstarch as the thickening agent.
- Lemon juice to brighten flavor and help prevent sugar crystallization.
- Vanilla extract to enhance the cherries’ flavor.
- Almond extract for a warm, nutty note (use sparingly).
Cherry Pie Crumble Topping With Oats
- Dry trio: sugar, flour, and butter for the classic crumb base.
- Brown sugar for caramelized depth.
- Quick oats for a crisp, oatmeal-cookie texture.
- Cinnamon for warm aromatic spice.
How to Make a Cherry Pie With Crumb Topping
Tools: a 9-inch pie plate, a rimmed baking sheet, medium saucepan, mixing bowls, rolling pin, and a cooling rack.
Cherry pie filling:
- In a medium saucepan, combine thawed and drained tart cherries, granulated sugar, cornstarch, and lemon juice. Heat over low to medium heat, stirring gently until the mixture thickens and the cornstarch is dissolved (about 7–10 minutes). Stir carefully to avoid breaking the cherries.
- Remove from heat and fold in vanilla and almond extracts.
Pie crust:
Roll the crust to a 12-inch round and fit it into a 9-inch pie plate. Crimp the edges neatly.
Crumb topping:
- In a bowl, mix quick oats, granulated sugar, brown sugar, flour, and cinnamon. Add cold butter cut into small cubes and use your fingers or a pastry cutter to crumble the butter into the dry ingredients until pea-sized clumps form.
Assemble and bake:
- Preheat the oven to 375°F and place a foil-lined rimmed baking sheet on the rack below where the pie will bake to catch drips.
- Pour the warm cherry filling into the prepared crust.
- Evenly sprinkle the oat crumb topping over the cherries.
- Bake until the filling is bubbling and the topping is golden, about 45–55 minutes. If the topping browns too quickly, tent with foil for the remaining bake time.
- Allow the pie to cool on a rack for at least 1–2 hours so the filling can set before slicing. Serve with vanilla ice cream if desired.
Notes for Cherry Pie Made With Frozen Tart Cherries
- Thaw frozen cherries completely and drain most of the excess juice; a little is fine, but too much liquid will thin the filling.
- Stir gently during cooking to preserve whole cherries and texture.
- Always bake the pie on a rimmed sheet to catch any bubbling overflow and keep your oven clean.
- For a firmer bottom crust, you can start the pie at 425°F for 10 minutes, then reduce to 375°F to finish baking.
- If the topping or crust browns too fast, cover lightly with foil for the remaining bake time.
- If you prefer, canned cherry pie filling can be used for a no-cook shortcut; just omit the sugar, cornstarch, and lemon when using pre-sweetened filling and stir in extracts if desired.
- To make this as a cherry crisp instead of a pie, skip the bottom crust and bake the filling in an 8×8-inch baking dish with the same crumb topping.
- If using sweet (table) cherries instead of tart, reduce the sugar and add extra lemon juice to balance sweetness and acidity.
Chef’s Quiz: Do you know which type of recipe benefits most from bottled lemon juice over fresh? See the answer at the end of the FAQs.
How to Store Cherry Crumb Pie
Store the pie at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap and freeze for up to 4 months. Thaw overnight in the refrigerator and bring to room temperature before serving for best texture.
Tart (Sour) Cherries — FAQs
What is the difference between tart cherries and sour cherries?
There’s no practical difference in this context—“tart” and “sour” are two names for the same non-sweet cherry varieties used in baking. The terminology varies, but the cherries are the same type prized for their bright acidity.
Why can’t I find fresh sour cherries at the market?
Tart cherries are delicate and don’t ship or store as well as sweet cherries, so most of the crop is processed—frozen, canned, juiced, or dried. That’s why frozen tart cherries are widely available and ideal for baking.
Why are sour cherries preferred for pies and baking?
Sour cherries have higher acidity and lower sugar than sweet cherries. During cooking their flavor concentrates and becomes pleasantly sweet while retaining bright acidity, resulting in a more complex, balanced pie filling. Sweet cherries tend to become overly sweet and flat when cooked.
What can I do with leftover tart cherry juice?
Leftover tart cherry juice is versatile: use it in cocktails, spritzers, glazes for ham or poultry, salad dressings, or to flavor yogurt and sorbets. It also makes a lovely syrup for pancakes or waffles when reduced with a bit of sugar.
Chef’s Quiz Answer: Bottled lemon juice is often better for preserving and canning because its acidity is standardized, giving consistent pH levels that help jams, jellies, and preserves set reliably. Fresh lemons vary in acidity from fruit to fruit, which can affect the final result.
