Name: Cherry Crumble Pie Recipe
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 9-inch frozen pie crust, do not thaw; 3 cups cherry pie filling, homemade or storebought; 4 tablespoons butter, cut in pieces; 3/4 cup flour; 1/3 cup sugar; 2 tablespoons rolled oats; 2 tablespoons slivered almonds (sliced is fine); 1/4 teaspoon salt; 1/4 teaspoon vanilla or almond extract

There’s something truly irresistible about a warm, golden-top pie fresh from the oven, isn’t there? This Cherry Crumble Pie Recipe brings that comfort with a tangy cherry filling and a buttery, crunchy crumble that feels like summer every bite.

A slice of berry crumble pie sits on a white plate, showing three main layers: the golden brown flaky crust forms the base and edges, a bright red mixed berry filling with juicy, slightly glossy texture covers the center, and a crumbly golden topping with uneven clusters sits on top. Next to the pie slice is a scoop of creamy white vanilla ice cream, slightly melting and mixing with the berry juices around its base. In the background, the rest of the pie is in a silver pie tin with a visible silver fork inside, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Crumble Pie Recipe
Top Tip
How to Serve Cherry Crumble Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Crumble Pie Recipe

Why You'll Love This Recipe

I can’t tell you how often I reach for this cherry pie when I want a simple yet show-stopping dessert. It’s like summer baked into a pie plate!

Effortless assembly: Using a frozen pie crust means less prep and more pie time.
Homemade feel: The crumble topping brings a fresh, nutty texture that really elevates the classic cherry filling.
Versatility: You can use storebought cherry pie filling or make your own, and the crumble is so easy to customize.
Perfect serving size: Yields 8 servings, great for sharing or saving some for the next day.

Ingredients & Why They Work

When it comes to this cherry crumble pie, having the right ingredients on hand really makes a difference. I recommend keeping a frozen pie crust in your freezer for spontaneous baking, and picking a cherry filling that suits your sweetness preference — homemade or storebought both work beautifully.

Flat lay of a whole frozen unbaked pie crust in a simple white ceramic pie plate, a small white bowl filled with bright red fresh cherries with pits visible, a small white bowl containing irregular pieces of pale yellow butter, a small mound of fine white flour, a small mound of granulated white sugar, a small heap of golden rolled oats, a small pile of slivered light brown almonds, a tiny pinch of fine white salt in a small white bowl, and a small white bowl with clear vanilla extract liquid, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen pie crust: Convenient and flaky, using it frozen prevents sogginess and speeds up prep.
Cherry pie filling: The heart of the pie — fresh or storebought adds that perfect sweet-tart burst.
Butter: Adds richness and helps the crumble topping become delightfully crisp.
Flour: The base for the crumble, binding everything together with a tender texture.
Sugar: Sweetens the crumble just enough for balance without overpowering the cherries.
Rolled oats: Give the crumble a nice chew and a wholesome flavor.
Slivered almonds: Add a lovely nutty crunch, but you can swap them out for other nuts if you like.
Salt: Enhances all the flavors, cutting through sweetness.
Vanilla or almond extract: Brings subtle warmth and depth to the crumble topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Cherry Crumble Pie Recipe is how easy it is to put your own twist on it. Whether you want to play with the crumble topping or switch up the filling, making it unique to your taste is part of the fun!

Variation: For a warm, cozy vibe, I sometimes add a pinch of cinnamon and nutmeg to the crumble topping. It gives the pie a subtle spice that pairs beautifully with the tangy cherries.
Nut Swap: If almonds aren’t your favorite, try chopped pecans or walnuts instead—they add a lovely crunch and a slightly different nutty flavor.
Fruit Mix: While cherries are star here, mixing in a handful of blueberries or raspberries can add an extra layer of flavor and color for a summer berry medley.
Diet-Friendly: To make it vegan, substitute the butter with a plant-based alternative and use a dairy-free frozen pie crust. The crumble still turns wonderfully crisp!

Step-by-Step: How I Make Cherry Crumble Pie Recipe

The image shows a close-up of a cherry pie with a golden-brown crust that has a crimped edge, filled with shiny, deep red cherries in a thick, glossy sauce. The pie is in a silver pie tin placed on a white marbled surface with a part of a white and gold patterned cloth visible underneath. In the background, there is a clear glass bowl filled with white crumbled topping and a glass jar containing more of the red cherry filling. The focus is on the front of the pie, making the background softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Get Ready

Start by preheating your oven to 375 degrees Fahrenheit. This ensures it reaches the perfect baking temperature by the time your pie is assembled. Having that hot oven ready sets you up for a beautifully baked crumble topping that’s golden and crunchy.

Step 2: Mix the Crumble Topping

In a medium bowl, combine ¾ cup flour, ⅓ cup sugar, 2 tablespoons rolled oats, 2 tablespoons slivered almonds, ¼ teaspoon salt, and ¼ teaspoon vanilla or almond extract. Stir them together until they’re evenly blended. This mixture is your base for that irresistible, buttery crumble.

Step 3: Add Butter to Create the Crumble

Next, add 4 tablespoons of cold butter, cut into pieces, to your crumble mixture. Use your fingers or a pastry cutter to work the butter in until you get coarse crumbs. The key is to keep it chunky—those bits of butter will melt during baking, making the topping perfectly crisp and tender.

Step 4: Assemble Your Cherry Crumble Pie

Place your frozen 9-inch pie crust right on a baking sheet—it makes transferring in and out of the oven much easier. Pour in 3 cups of cherry pie filling evenly, spreading it gently so the filling covers the bottom. Then, scatter your crumble topping evenly over the cherries, making sure every bit is covered. Don't forget to tuck little pieces of butter on top of the filling for that extra richness!

Step 5: Bake to Perfection

Bake the pie in your preheated oven for 50 minutes. Keep an eye on your crumble topping—it should turn a lovely golden brown and the cherry filling will be bubbling beautifully beneath. If you notice the crust edges browning too fast, tent the edges with foil to avoid burning.

Step 6: Let It Cool and Serve

Once out of the oven, transfer the pie to a wire rack and let it cool for at least 30 minutes. This resting time is essential—it lets the filling set up so slices hold together neatly. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert experience.

Top Tip

Getting the perfect Cherry Crumble Pie is all about balancing textures and flavors. Here are some tips I've found really helpful to make sure your pie turns out delicious every time.

Keep Butter Cold: I always make sure the butter pieces for the crumble topping are nicely chilled. This helps create that wonderfully crisp, crumbly texture instead of a soggy topping.
Use a Baking Sheet: Placing the frozen crust on a baking sheet before adding filling makes transferring the pie in and out of the oven easier and less messy.
Cover Pie Edges If Needed: Watch the pie edges as it bakes. If they start browning too fast, I gently cover them with foil to keep them golden but not burnt.
Let It Cool Properly: One mistake I avoided was slicing the pie too soon. Giving it at least 30 minutes of cooling really helps the filling set, making serving so much cleaner and easier.

How to Serve Cherry Crumble Pie Recipe

A pie with three visible layers sits in a shiny aluminum pie dish on a white marbled surface. The bottom layer is a light golden-brown crust with a crimped edge, holding a thick, deep red fruit filling with whole berries visible. The top layer is a crumbly, pale golden streusel topping with small chunks and a slightly rough texture. To the left of the pie, a silver serving spoon with some red filling on it rests on the surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To dress up your Cherry Crumble Pie, try a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of toasted slivered almonds or a light dusting of powdered sugar adds a lovely finishing touch and a little extra crunch.

Side Dishes

This pie shines as a stand-alone dessert, but it pairs beautifully with a fresh summer salad or lightly roasted nuts for a balanced buffet. For a cozy gathering, serve alongside a cup of hot tea or rich coffee to complement the nutty, sweet flavors.

Make Ahead and Storage

Storing Leftovers

Once your Cherry Crumble Pie has cooled completely, cover it loosely with foil or plastic wrap and store it in the refrigerator. It will keep nicely for up to 3 days while maintaining its flavor and texture.

Freezing

You can freeze the baked pie by wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge before reheating or serving cold.

Reheating

To warm up leftovers, place the pie on a baking sheet and heat in a 350°F oven for about 15 minutes. This revives the crumble topping’s crispness and the filling’s warmth without drying it out.

Frequently Asked Questions:

Can I use fresh cherries instead of pie filling?

Absolutely! Fresh or frozen cherries can be used, but you'll want to cook them down with sugar and a bit of cornstarch before filling the pie to ensure a thick, bubbly filling.

What if I don’t have slivered almonds?

No problem! You can swap in chopped pecans, walnuts, or even skip nuts altogether. Each option gives a slightly different but equally tasty nutty crunch to the crumble.

Why shouldn’t I thaw the frozen pie crust?

Keeping the crust frozen helps it bake up flakier and prevents it from becoming soggy once the cherry filling is added.

Can I make the crumble topping ahead of time?

Yes! You can prepare the crumble topping a day ahead and keep it in the fridge. Just add the cold butter and mix right before assembling the pie for the best texture.

Final Thoughts

There’s something truly comforting about a warm slice of cherry crumble pie with its golden, nutty topping and sweet-tart filling—it’s like a little slice of summer magic. Whether it’s for a relaxed family dinner or a festive gathering, this Cherry Crumble Pie Recipe is an easy way to bring joy to the table. So grab your pie plate, get baking, and enjoy every delicious bite!