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Cherry Pie with Almond Crumb Top brings crunch, sweetness, and zero stress
Love pie but hate fussy steps? This Cherry Pie with Almond Crumb Top keeps it easy
Love cherry pie? This one’s got a fun twist, an almond crumb topping that’s crunchy, sweet, and super easy to make. No fancy tools needed, just real cherries, a buttery crust, and a golden crumble that makes it taste like something straight from a bakery.
Why You’ll Want to Make This Pie:
- Easy to make: No lattice, no stress. Just mix, pour, and crumble.
- Tastes amazing: Juicy cherries with a crunchy almond topping—yes, please.
- Crowd-pleaser: Great for family dinners, parties, or just because it’s Tuesday.
- Simple ingredients: Everything you need is probably already in your kitchen.
- No soggy bottom: The crust bakes up golden, and the filling sets up perfectly.
This pie’s got the wow factor without the hard work. Try it once, and you’ll be hooked.
Ever had a pie where the topping outshines the filling? This Cherry Pie with Almond Crumb Top might just be it. Juicy cherries, a flaky crust, and that golden almond-oat crumble, it’s all you need in a dessert. Who else skips the crust just to get more of the top?
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Cherry Pie with Almond Crumb Top
- Prep Time: 20 minutes
- Refrigerator Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 x 9-inch pie 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
This Cherry Pie with Almond Crumb Top changes everything you thought about fruit pie.
Ingredients
- 1 unbaked 9-inch pie crust
- 1/2 cup slivered almonds
- 1/2 cup light brown sugar
- 1/3 cup rolled oats
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into chunks
- 2 pounds cherries, pitted
- Juice of 1/2 a lemon
- 1/3 cup white sugar (or more if your cherries aren’t very sweet)
- 1/4 cup cornstarch
Instructions
- Heat the oven to 350°F (175°C).
- Line a baking sheet with foil or parchment.
- Set up the pie crust in a 9-inch pie pan and set it aside.
- In a big bowl, mix the almonds, brown sugar, oats, flour, and salt.
- Add the cold butter and use your fingers to mix until it’s crumbly with no dry bits.
- Chill the topping in the fridge for 15 minutes.
- In another bowl, stir together the cherries, lemon juice, white sugar, and cornstarch.
- Mix well until everything looks evenly coated with no dry spots.
- Pour the cherry mixture into the crust. Press it down a little to fit nicely.
Sprinkle the cold almond crumb topping evenly over the fruit. - Set the pie on the lined baking sheet.
- Bake for about 1 hour and 15 minutes, or until the top is golden and the filling is bubbling.
- Cool it completely before slicing.
- This helps the filling set up and makes slicing clean.
- This pie is buttery, fruity, and has just the right crunch on top.
- Serve it as-is or with a scoop of vanilla ice cream. Either way, you’ll want to make it again.
Notes
Created, prepared, tried, and tested by Mona
Skip the fussy lattice and go for a crumb topping that actually adds flavor. This Cherry Pie with Almond Crumb Top brings the crunch, the sweet, and the cozy. Would you try this over classic cherry pie?
This cherry pie recipe delivers juicy fruit, a crisp almond-oat topping, and zero complicated steps. It’s quick to prep, big on flavor, and perfect for anyone who loves a no-fuss dessert with serious texture.
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