Cherry Crumble Pie

Cherry Crumble Pie is the perfect combination of tart and sweet. Featuring leftover almond pulp in the crumble! Serve at your next gathering for a tasty end to any meal!

Servings: 1 x 10-inch pie
Prep Time: 30 min
Cook Time: 30 - 40 min

Ingredients:

Cherry Crisp Filling

5 cups frozen cherries
⅔ cup sugar
¼ cup water
¼ cup cornstarch or arrowroot starch
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt

Crumble Topping

1¼ cup flour
¾ cup brown sugar, packed
¼ cup almond pulp (from almond milk), pressed to remove all of the moisture
½ tsp ground cinnamon
¼ tsp salt
½ cup vegan butter, melted and cooled

Cherry Crisp Filling Directions

Warm a pot over medium-high heat.
Add frozen cherries, sugar, water, cornstarch or arrowroot starch, lemon juice, vanilla extract, and salt. Stir together.
Bring ingredients to a light boil, stirring frequently, until the sauce thickens and the cherries soften. Gently break the cherries as they cook, leaving some chunks intact.
Remove filling from heat and set aside to cool completely.
Once the filling has cooled, pour over the Pie Crust (we suggest our Vegan Pie Crust Recipe!). Add crumbled topping.

Crumble Topping Directions

In a bowl, add flour, brown sugar, almond pulp, cinnamon, and salt. Stir together.
Pour melted butter into the bowl. Stir together. It will create a crumbly mixture.
Sprinkle over the cherry pie filling.
Bake pie at 375 F for 30-40 minutes. Let cool completely before slicing.

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