With sweet cherry filling and an irresistible buttery oatmeal crumble, this homemade cherry pie is actually GOOD for you!
I’m one of those people who makes friends everywhere.
I rarely have my iphone out in public and much prefer talking with people around me. About a year ago, I took the metro in DC to see the cherry blossoms at the Tidal Basin. It was the first nice day of the year, and basically every other person in the city must have had the same idea as I did. Riding the train felt like trying to stuff five days worth of clothing into a suitcase that only holds two. Personal space was not an option.
I started talking with the guy standing next to me, and when the train reached our stop, we continued to talk. We made our way to the Tidal Basin and discovered it bursting with so many people there was barely any room to move, let alone take a picture of the cherry blossoms that wouldn’t end up including a pack of tourists in the background. So we abandoned our plans and went over to a less-crowded area of the city to continue our conversation.
I may have gone home without any pictures, but what I gained that day (we are still friends!) was worth so much more.
This homemade oatmeal crumble cherry pie is made in honor of this year’s cherry blossom season. Topped with a generous serving of my favorite Healthy Ice Cream Recipe (egg-free, vegan), the healthy cherry pie was the perfect Easter dessert!
I used a combination of black and red cherries, giving the pie its gorgeous two-toned appearance.
And when it came time to view the cherry blossoms this year? I was much smarter and skipped the Tidal Basin in favor of some less-touristy areas. I guess this means I’m a local now.
Clean Eating Cherry Pie
Adapted From: Healthy Apple Pie
Oatmeal Cherry Crumble Pie – Clean Eating Recipe
Ingredients
- 1 1/3 cup spelt, white, or sorghum flour (160g)
- 1/4 tsp salt
- 3 tbsp pure maple syrup, honey, or agave
- 1/4 cup oil (44g)
- 3 cups pitted, chopped cherries (Tip – I buy frozen because they are already pitted) (400g)
- pinch stevia OR 1 tbsp sweetener of choice
- 1/2 cup rolled or quick oats (40g)
- 1/2 cup spelt, white, or sorghum flour (60g)
- 1/8 tsp salt
- 2 tbsp pure maple syrup, honey, or agave
- scant 1/8 tsp uncut stevia OR 4 tbsp granulated sugar
- 3 tbsp oil (33g)
Instructions
*If you don’t have an 8-inch pan, the pie also works in a 9-inch pan if you double the entire recipe.
Preheat the oven to 350F, line the bottom of an 8-inch round pan, springform, or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine the first two ingredients, then stir in the 3 tbsp maple syrup and 1/4 cup oil to make a dough. It will seem dry at first, but just keep stirring until it turns into a dough. Smooth evenly into the prepared pan. Press down hard, and bake 12 minutes on the center rack. Toss the cherries and pinch stevia or tbsp sweetener, then spread evenly over the baked crust. In a third bowl, combine all remaining ingredients. Sprinkle the crumble evenly over the cherry layer. Bake 50 minutes. Allow to cool 20 minutes before removing the springform or cutting slices.
Link Of The Day:
Followup! I made a half recipe of this pie, putting it in a small glass pie dish. I used sweet cherries, I did not defrost them, and I did not chop them because I am too lazy. I baked my pie for about 32 minutes. It was delicious and we will definitely be making this again trying sour cherries next time. The crust is simple to make and smoosh into the pie plate and very tasty. Oh, it was easy, too.
Looks great, but I am just wondering how well the slice will hold together if the crust is only on the base! Unless I missed the step to put pastry on the sides as well?
Hi Katie!
I just made this pie today and my family loved it! It came together so quickly in about 20 min and it was in the oven for 50min. A few things I love about this recipe are that the ingredient list is short, the recipe only dirtied two bowls (I made the filling and crust in the same bowl), and its delicious. I can’t wait to make this pie using blueberries, strawberries, peaches, and more.
Thank you!
I absolutely loved this recipe. I made the pie for my one year anniversary and it was delicious. Half of the pie is gone with just my boyfriend and I eating it. I doubled the recipe, used a springform pan, and had to extend the time a tad for the browning of the crumble. Thank you !!!
I only have a 9 inch pan, but I knew a 9 inch pan was not doubling the area of an 8 inch pan. I could have done the math, but this lady did it for me..https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
So basically the area of a 9 inch round pan is 22% bigger in area than the 8 inch pan. So I just went through and found 22% of each of the ingredients and added it back to the total amount. I don’t want to type out everything, but it’s easy. For instance, 160 grams of flour * .22= 35.2 and 35.2 +160= 195.2 grams of flour (for a 9 inch pan). Hope that helps other people with a 9 inch pan 🙂
Ok…just made this with a 9 inch spring form tart pan using the 22% increase in ingredients and it was filled to the very top. If I had doubled this, it definitely would not have fit. In fact, I am thinking that you could even perhaps use the original amount with a tart pan. I made just a couple of adjustments. In the cherry filling, I had a hard time thinking that the filling wouldn’t be too wet and from making pies in the past, I knew what I could add to thicken int a bit. So I added 2 tsp of instant tapioca, a Tbsp of lemon juice and a sprinkling of cinnamon (I made sure to let this sit together for 10 minutes on the counter before stirring one last time and putting it in the crust). I also used some xylitol in place of some of the sugar. It was really delicious. About the only thing I can think to change if I make this again (and I likely will) is to use almond flour in place of maybe half of the sorghum in the crust (and perhaps in the streusel as well). I made this for my niece’s birthday and served it with vanilla ice cream. Everyone ate every last bite on their plate. Oh…and the other great thing is that it was really easy to make and was stunning to look at.
Hi Katie,
I don’t have a tin pan, only a glass pie pan. Will that work too?
Thanks!
Lisa
Probably, but it might just be hard to get it out without crumbling.
Can I use blackberries or blueberries instead of cherries? Would I need to make any adjustments? I made this w cherries and it was AMAZING! now id like to try w another berry.
Sure!
I’m making this for Easter and I’m going to use blueberries instead of cherries. What do you (and others) think about adding a bit of lemon zest to the berries and some corn flour to the topping mix? Thanks!
Hi all! OMG, I made this today as my family’s Easter dessert but with blueberries and nectarines cut to the size of the blueberries. I doubled the recipe and used a larger sized springform pan. It was AMAZING! (if I do say so myself!) Thank you for another fabulous recipe! Please keep them coming!
Here’s one more picture of today’s successful attempt at this recipe!
Thanks for sharing the pictures. That’s really helpful, and the pie looks beautiful.