Recipe by Chef John
"This delicious and super easy cherry pie features a crunchy, streusel-like topping."
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1 (9 inch) unbaked pie crust (see footnote for recipe link)
light brown sugar
cold, unsalted butter, cut into pieces
white sugar, or more to taste
This is an outstanding recipe. I followed it exactly, and was extremely pleased with the results. The almonds provide a nice crunch to the finish, and the cherries are allowed to shine. This is a definite keeper!
I have been making fresh fruit pies and cobblers for years but was looking for somrthing a little different so I tried this recipe last night. I followed the recipe exactly and was disappointed with the crumb topping.
It was more salty and less sweet than I would have liked. If I were to make this again, I would decrease some of the salt in the topping and add more sugar to both the pie filling and the topping as well. I'd also give a more precise measurement for the lemon juice and only use 1 tbsp.
This is a very easy and delicious recipe to make. Perfect during the summer when ripe cherries are on sale! The almond crumble is crunchy and is the perfect complement to the soft cherries. I learned a tip from a French baker: if you want to add less sugar to a recipe you can reduce it by 30g without drastically changing the flavor. That's what I did and it was the perfect amount of sweetness since my cherries were already naturally sweet.
This was perfect exactly as written. Taste your cherries and add more/less depending on their sweetness or preference. The almond topping was key....delicious. Don't 'pack' it on the pie though, as it will turn into a 'harder' crust than desired. This recipe lets the cherries be showcased without a lot of cinnamon or almond flavoring etc. upstaging them.
I used the Basic Flaky Pie Crust with this b/c I had one left over. I used 1/2 the flour and more almonds, 4T of butter and added 1/8t of clove and 1/8t of cinnamon for the crumb. I also added 1/4t of Garam Masala (an Indian spice mixture of coriander seed, black pepper, cumin, cardamom and cinnamon) to the filling for some added spice. Yummy with ice cream or milk!
I changed it but I thought my changes were worth mentioning since I entered it in a cherry crisp contest and won 1st place (out of 12 or so entries). First it was a crisp contest so I omited the crust. Due to no crust I baked it for 55 min, or until the topping was golden. I added a tablespoon of dark cocoa powder to the filling, and used 1.5 teaspoons almond extract in the filling. Then I sprinkled 1 big tablespoon of mini chocolate chips on it right out of the oven. The judge said that while she prefers tart crisps without anything but cherry flavor mine was just that good to get 1st anyway. 2nd, and 3rd were both tart and were delicious. This recipe has the perfect amounts of flour, oats, almonds, and butter and if you are new to crisps or pies you should watch the video.
Super easy and super delicious. A girlfriend brought this to work. Everyone was so impressed , that I had to go home and make it that night. Lots of flavor for a little bit of work.
I loved the almonds in the topping. They were nice both flavor-wise and for the extra texture they brought to it. I used two bags of frozen dark sweet cherries and liked that it didn't get overly sweet. I think this is my go-to cherry pie now!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Pie with Almond Crumb Topping
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 1507
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