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
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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.
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AlyssaBug says
Hey, Katie! We have lots of fresh cherries every year at our house, and when I saw this recipe I just couldn’t wait to make it!
I was wondering; would I be able to use quinoa flour in place of the sorghum/white in the crust?
Chocolate Covered Katie says
You can definitely experiment! be sure to report back if you do!
Nehi says
Dear Katie,
This is the second recipe I make from your blog. I have made the vegan brownies before this. Lady!!! You have a gift. How do you make vegan/flour free/sugar free/butter free things be so tasty. We are doing a vegan January but it is my husbands birthday and I was afraid we were going to miss out on having a good dessert. This pie was a delicious surprise. (Mostly because vegan desserts, at least in my experience, are a bigger let down compr d to buttery fatty things) It was easy and delicious, the crust had a crunchy perfect consistency. And I love that in your recipes you say things like “don’t worry about it not being doughy keep kneading!!” Those comments are so helpful when you’re making things for the first time. Anyway, you’re awesome.
Thank you!
Michelle Tadian says
Do you think Almond flour would work in this recipe, I would like to make it GF.
Thank you, just started following you, your recipes are inspiring.
Jason Sanford says
You never know unless you experiment, but please be sure to report back for other readers if you do experiment!
Jason
TeenChef says
This turned out so beautiful and delicious!! I used two cups of raspberries and one cup of blueberries and it is sooooo good. Highly recommend! I cant wait to try other fillings because it seems so customizable! Thanks Katie!
Kathy Shaheen says
Did you use fresh or frozen?
Alice says
Thank you for an amazing, delicious recipe! This is the first time I’ve produced a pie with a solid base and a good crumble, and the and filling (I also added a chopped apple) was wonderful. You’re amazing!
Rory says
Hi Katie,
I was just wondering could I substitute mushed banana for the oil?
Would it also be possible to use gluten free flour? I don’t really want to use plain white flour and spelt or sorghum flour are readily available in my home town.
Rory says
Sorry, I meant to say, sorghum and spelt flour are not readily available in my home town.
CCK Media Team says
Hi sorry we have never tried subbing banana. But you can definitely use all purpose white flour instead of spelt. Otherwise, feel free to experiment with something we haven’t tried and report back if you do!
*edit: noticed you said you don’t want to use white. Unfortunately we can’t vouch for anything we haven’t tried, but edible experiments are the best kind.
Patricia Finck says
I made this amazing pie for the holidays, and it was easy, beautiful, and delicious! The only things that I changed, because some of my family members are either doing a gluten-free or keto diet, were the flour and the oil. I used a mixture of almond flour and coconut flour, and melted butter instead of oil, and also I used Mong Fruit sugar instead of Stevia. I did use frozen cherries (a sweet and tart mixture). I figured that it was time to make a change from the traditional apple pie and/or pumpkin pie, and it was a big hit! Thank you for sharing this wonderful recipe.
Geralyn Schade says
can I use all tart cherries? I just picked a bunch. Thank you