Cherry Blueberry Crumble-Top Pie

Cherry Blueberry Crumble-Top Pie

Serves 8

The combo of cherries and blueberries is one of the best we know for pie. Try it topped with your favorite vanilla ice cream or frozen yogurt.

  • 1 pound cherries (about 4 cups), pitted
  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/2 plus 1/3 cup sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cut into chunks
  • 3 tablespoons buttermilk or regular milk
  • 1 frozen 9-inch pie shell
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Preheat oven to 375°F. In a large bowl, combine cherries, blueberries, lemon juice and 1/2 cup of the sugar and toss to combine. Sprinkle with the cornstarch and toss again. In a medium bowl, whisk together flour, oats, cinnamon, sugar and salt. Add butter and use a pastry cutter or your fingertips to work it into the flour until no pieces larger than peas remain. Stir in buttermilk with a fork, stirring until the mixture forms clumps.

Pour cherry mixture into the pie shell and top evenly with flour mixture. Place on a foil-lined baking sheet (this will catch any drips) and bake until the filling is bubbling and the top is browned, about 1 hour. Cool and serve.

Nutritional Info: 
Per Serving:340 calories (110 from fat), 12g total fat, 6g saturated fat, 15mg cholesterol, 170mg sodium, 57g carbohydrate (3g dietary fiber, 33g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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