Bake this easy Tart Cherry Crumble Pie for your next summer party! Made with a foolproof whole grain crust and packed with homemade tart cherry filling. Recipe in partnership with Montmorency Tart Cherries.
It’s a pie! It’s a crumble! It’s a CRUMBLE PIE!
I’m not one to whip out a homemade pie (okay except for this crazy good Tart Cherry Pie Smoothie). It sounds tough. A bit… fancy pants.
But what is summer without colorful pies bursting with all the fruit and doused in drippy vanilla bean ice cream?! I can’t.
So it’s like a pie and a crumble walked into a bar. This masterpiece involves a token flaky crust (I actually used the crust from this quiche, our little secret), and juicy, tangy cherries in the center plus a wondrously buttery tasting almond oat crumble on top.
I baked my pie in a cast iron skillet because I’m obsessed, but you can totally use a good old pie pan, too.
Did I mention this Tart Cherry Crumble Pie is 100% grain and vegan-friendly? All my people can eat cherry pie this summer! You could totally use butter in the crust if you’re cool with butter.
Watch How to Make Tart Cherry Crumble Pie (Video!)
The wonderful thing about this Tart Cherry Crumble Pie is that it’s made with frozen tart cherries, which means you don’t have to worry about pitting them. Hallelujah! I’m all about the convenience factor this season.
Waiting for the pie to cool is the toughest part, but trust me—it’ll be well worth the wait! If you try slicing it out of the oven, it’ll fall apart. This stunner of a pie must get its beauty rest prior to devouring.
I actually let mine cool on a wire rack and then refrigerated it overnight. I let it come to room temperature (or microwaved it a bit) before serving because lezbehonest, warm pie + melty ice cream = dream.
Which Cherries are Best?
This pie is special because rather than traditional sweet cherries, it’s made with U.S.-grown Montmorency tart cherries. This varietal isn’t imported like other types of tart or sour cherries, helping to support local agriculture and preserve generations-old family farms.
They have a wonderfully unique sweet-tart taste that lends itself fabulously to this pie recipe. And don’t you just adore that bright ruby-red color? They have a high concentration of anthocyanins, a type of polyphenol in the flavonoids family, to thank for that.
Did you know 75% of U.S. Montmorency tart cherry crop is grown right in Michigan? Utah, Washington, New York, Wisconsin, Oregon and Pennsylvania are other prominent Montmorency tart cherry-producing states.
Tart Cherry Nutrition
You guessed it–they’re good for you, too! Research suggests Montmorency tart cherries may help you recover after intense exercise, too. Post-workout cherry pie, anyone?
Other studies have examined the impact of tart cherries on heart health, sleep and inflammation.
You won’t find them in the fresh produce section because they’re picked at the peak of freshness and then dried, canned juiced, or frozen to preserve them.
They’re available year round. I typically buy them at Whole Foods.
Bake this easy Tart Cherry Crumble Pie for your next summer party! Made with a foolproof whole grain crust and packed with homemade tart cherry filling.
For the crust (or use a prepared pie crust):
- 1 cup whole wheat pastry flour
- 1 tbsp coconut sugar (can sub regular sugar)
- 1/2 tsp salt
- 1/4 cup melted and cooled coconut oil
- 1/4 cup cold water
For the filling:
- 2 pounds frozen Montmorency tart cherries (about 4 cups)
- 1/3 cup coconut sugar (can sub regular sugar)
- 1/4 cup cornstarch
For the crumble:
- Preheat oven to 350F. Spray a 9 inch cast iron skillet or pie pan with cooking spray.
- Make crust by adding flour, sugar, and salt to a mixing bowl. Whisk together oil in water in a separate bowl. Pour wet mixture into dry and stir until a dough ball forms.
- Press dough into pan until it’s evenly spread on bottom and up sides. Set aside.
- Make crumble by combining oats, flour, almonds, coconut sugar, and salt in a mixing bowl. Add coconut oil to mixture and using your fingers, break up any large pieces, until it’s well combined.
- Make filling by combining cherries, sugar, and cornstarch in a bowl, stirring until combined.
- Dump cherry mixture into prepared pan, sprinkling all the extra cornstarch and sugar mixture remaining in the bowl onto the cherries. Crumble oat mixture over the top. If using pie pan, place baking sheet lined with foil.
- Bake for 1 hour 15 minutes. Let cool completely on a rack prior to slicing. Serve with a scoop of vanilla ice cream!