Name: Cherry crumble pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 250 g cherries (stoned); 4 tbsp cherry jam; 1 tbsp cornstarch; 150 g unsalted butter (room temperature); 200 g flour; 50 g oats; 75 g almond flour; 115 g light brown sugar; 1 egg; 1/2 tsp baking powder; pinch salt; 45 g sliced almonds

It’s cherry season and what better way to celebrate that than by baking this super delicious cherry crumble sheet pie! The cake uses almond flour, oats and regular flour and the end result is so good!

Cherry crumble sheet pie

For this cherry crumble pie I bake it in a sheet pan. I love baking in a sheet pan. it’s simple, it cooks easier and the fruit doesn’t actually sink to the bottom as the layers are more shallow.

And baking this cherry crumble cannot be easier.

What you need for making the cherry crumble

The exact measurements and ingredients can be found in the recipe card below but I’m giving you a couple of pointers here for easy reference.

Fresh cherries – I use sweet cherries here, not sour cherries. I love also using rainier cherries when they’re in season
almond flour – for extra almond flavor you can add a little bit of almond extract if you want.
Unsalted butter, at room temperature
all purpose flour
rolled oats
light brown sugar
cherry jam – to enhance the cherry flavor and to make mixing it easier
Sliced almonds to sprinkle over the top for extra crunch

Apart from the ingredients you also need a cherry pitter, although you can definitely also just use a sharp knife as the cherries do not go in the cherry pie recipe whole. So whatever you find easiest.

How to make the cherry crumb pie recipe

Now next step is to start with the cherries. Clean them, remove the stones and crush them with a fork. It’s totally fine if you have some chunks left in the cherry mixture. Add the cherries, cherry jam and the corn starch in a medium saucepan and bring to the boil. Mix it well and make sure there are no clumbs of the corn starch. Now leave your cherry filling to cool in the fridge.

Making the pastry

Next you move on to making the pastry. You can easily do this by hand or use a pastry blender, food processor, whatever you typically use for mixing dough. You mix butter, oats, almond flour, flour, baking powder and a pinch of salt until you have a somewhat crumbly mixture. Divide this in two. One part will become your crumb topping and the other part is the bottom crust.

Assembling the cherry crumble

For the bottom crust you add one egg into the dough until it is soft and smooth. Line a rectangular baking tray with baking paper and press the dough in.

Spread the cherry layer on top and end with your buttery crumble. For having coarse crumbs you might need to use your hands to break it up in a large bowl before you sprinkle crumb over the cherry filling. Finish with the almonds and bake it in the preheated oven for about 30 to 35 minutes or until golden brown.

Additions and variations

While I totally love this cherry crumble with cherries, you could also turn this into an apple pie or use any other summer fruit. Follow the same steps for making it but just replace the cherries for apple or mango or anything else. You can also use any other kind of cherries you like.

How long can I keep the cherry crumble?

If you cover the cherry crumble with plastic wrap you can keep it in the fridge for 2-3 days at least. Freezing is also a good option. The crust might become less of a flaky crust after storing it but you can reheat it in the oven for giving it a crunchy finish.

What do I serve the cherry pie with?

You can serve this cherry pie with some delicious ice cream or whipped cream. Or just use a little icing sugar on top of the pie.

My filling won’t thicken! What do I do?

If the filling for your cherry crumble won’t thicken you can solve this by adding some more corn starch. Mix this with a little of the cherry fluids first before adding to your filling. Stir until all the clumbs are removed and then add to the filling. Reheat briefly and let it cool again. Remember that it will thicken more when it cools down. It’s easy to test if your filling is thick enough by placing a little bit of the cooked filling on a cold plate. If you make a stripe in the middle with your finger it should stay apart. If the two halves of the liquid flow back together it is not thick enough yet.

My crust is not browning evenly

This does happen and a lot of the ovens don’t have a equal temperature across all sides of the oven. Moving the tray around a bit and turning it around halfway will help in browning it evenly.