Cherry Blueberry Crumble-Top Pie
Serves 8
Time 1 hr 15 min
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.
Special Diets:
Ingredients
- 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 rolled oats
- 1 1/4 teaspoon 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
Method
Preheat the 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 carbohydrates (3g dietary fiber, 33g sugar), 4g protein.
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.
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Ingredients
- 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 rolled oats
- 1 1/4 teaspoon 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