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
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Warm a pot over medium-high heat.
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Add frozen cherries, sugar, water, cornstarch or arrowroot starch, lemon juice, vanilla extract, and salt. Stir together.
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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.
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Remove filling from heat and set aside to cool completely.
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Once the filling has cooled, pour over the Pie Crust (we suggest our Vegan Pie Crust Recipe!). Add crumbled topping.
Crumble Topping Directions
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In a bowl, add flour, brown sugar, almond pulp, cinnamon, and salt. Stir together.
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Pour melted butter into the bowl. Stir together. It will create a crumbly mixture.
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Sprinkle over the cherry pie filling.
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Bake pie for 30-40 minutes. Let cool completely before slicing.
