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There’s something timeless and comforting about a cherry pie. It evokes memories of family dinners, backyard barbecues, and holidays filled with laughter. But when you add a buttery oat crumble on top and keep the ingredients entirely plant-based, the result is even more satisfying: a Cherry Crumble Pie that’s both nostalgic and refreshingly modern.
This vegan dessert is bursting with juicy cherries, lightly sweetened with maple syrup, and finished with a golden oat topping that bakes to perfection. Whether you’re celebrating a special occasion or simply want a cozy dessert to enjoy with a cup of tea, this recipe is a must-try. It’s easy to make, uses wholesome ingredients, and is so delicious that even non-vegans will be reaching for seconds.
Why Make This Cherry Crumble Pie?
There are many reasons why this cherry crumble pie should be your go-to dessert. Here are a few that stand out:
1. Balanced Flavor and Texture
The filling combines the tartness of cherries with the natural sweetness of maple syrup, enhanced by a splash of vanilla and a hint of cinnamon. The topping, made from oats and flour, offers a golden, crisp texture that complements the soft, jammy fruit beneath. Every bite is a delightful contrast of flavors and textures.
2. Completely Plant-Based
This pie is entirely dairy-free and egg-free. No butter, no milk, no eggs—just plant-based ingredients that work harmoniously to create a classic dessert with a compassionate twist.
3. Simple, Straightforward Process
The ingredients are easy to find, and the steps are uncomplicated. Even beginner bakers will find this recipe approachable. If you’re looking for an introduction to vegan baking, this pie is a great place to start.
4. Versatile and Seasonal
While it’s perfect for cherry season, this recipe can be made with frozen cherries any time of year. It’s ideal for summer cookouts, winter holidays, or just a cozy weekend treat.
5. Loved by All
This dessert appeals to a wide range of palates and dietary preferences. It’s not too sweet, and the homemade crumble adds an irresistible rustic touch. Serve it warm with vegan vanilla ice cream or coconut whipped cream for an unforgettable treat.
If you enjoy baking with plant-based ingredients but want more guidance and variety, check out the Plant-Based Cookbook – 200 Vegan Recipes. You’ll find pies, cakes, and other wholesome sweets that are easy to master and impossible to resist.
Ingredients List
To prepare this pie, you’ll need a few pantry staples and either fresh or frozen cherries. Everything in this recipe is plant-based, and substitutions are included below.
For the Crust
1 vegan 9-inch pie crust (store-bought or homemade, unbaked)
You can use a pre-made vegan pie crust, available in most supermarkets, or make your own with flour, vegan butter, and cold water. Just be sure it’s rolled out into a standard 9-inch pie pan.
For the Cherry Filling
5 cups pitted cherries (fresh or frozen)
⅓ cup pure maple syrup or coconut sugar
2 tablespoons cornstarch or arrowroot powder
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but highly recommended)
½ teaspoon ground cinnamon
1 tablespoon lemon juice
Pinch of salt
If using frozen cherries, allow them to thaw and drain any excess liquid to prevent a watery filling.
For the Crumble Topping
¾ cup rolled oats
½ cup all-purpose flour or almond flour (for gluten-free option)
½ cup coconut sugar or brown sugar
½ teaspoon ground cinnamon
¼ cup solid coconut oil (not melted)
Pinch of salt
The topping should resemble coarse, crumbly sand when mixed properly.
Read More: Fresh Cherry Muffins
Step-by-Step Instructions
This cherry crumble pie is simple to make with minimal prep and clean-up. Follow these steps for best results.
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). If your pie crust is store-bought, set it out to thaw according to package instructions. Place it into a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
Step 2: Prepare the Cherry Filling
In a large mixing bowl, combine the cherries, maple syrup, cornstarch, vanilla extract, almond extract (if using), cinnamon, lemon juice, and a pinch of salt. Gently stir until the cherries are evenly coated and glossy. The cornstarch will thicken the filling as it bakes.
Step 3: Transfer to Pie Crust
Pour the cherry mixture into the prepared pie crust. Use a spatula or spoon to spread it out evenly, ensuring the fruit is distributed across the crust.
Step 4: Make the Crumble Topping
In a medium bowl, mix the rolled oats, flour, sugar, cinnamon, and salt. Add the coconut oil and use a fork or your fingers to incorporate it into the dry ingredients. Continue mixing until the mixture forms clumps that hold together when squeezed.
Step 5: Assemble the Pie
Sprinkle the crumble topping evenly over the cherry filling, making sure to cover as much of the surface as possible. This creates a beautiful golden topping once baked.
Step 6: Bake
Place the pie dish on a baking sheet lined with parchment paper to catch any potential overflow. Bake in the preheated oven for 45 to 55 minutes, or until the crumble is golden brown and the filling is bubbling through in spots.
If the topping browns too quickly, cover the pie loosely with foil during the last 10 minutes of baking.
Step 7: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least one hour. This allows the filling to set and makes slicing easier.
Serve warm or at room temperature. For an extra-special dessert, top with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
If you’re just starting out with plant-based baking, the Plant-Based Cookbook – 200 Vegan Recipes includes a whole section on baking techniques, substitutions, and pantry essentials.
Tips and Substitutions
Cherries: Sweet cherries like Bing work best, but sour cherries can also be used. Adjust the sweetener to taste.
No coconut oil? Substitute with vegan butter or chilled avocado oil.
Sugar substitute: Maple syrup, agave, or date syrup can be used in place of coconut sugar.
Crispier topping: Bake uncovered for the full time to get a crunchy, golden top.
Soggy crust solution: Blind-bake the crust for 10 minutes before adding the filling for a crisper bottom.
Read More: Honey Thyme Roasted Peaches
Recipe Variations
Berry Crumble Pie: Replace some cherries with blueberries, raspberries, or blackberries.
Peach-Cherry Crumble: Use half cherries and half sliced peaches for a summer twist.
Mini Crumble Pies: Make individual pies using muffin tins and mini crusts.
No-Crust Cherry Crumble: Bake the filling and topping in a dish without the crust for a crisp-style dessert.
These variations are easy to create using the techniques outlined in the Plant-Based Cookbook – 200 Vegan Recipes, which is designed to encourage experimentation and creativity in the kitchen.
Nutritional Information
(Per Slice, Approximate – 8 servings)
Calories: 290
Total Fat: 11g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 4g
Sugars: 24g
Protein: 3g
Vitamin C: 10% DV
Iron: 6% DV
These values may vary slightly depending on ingredient brands and measurements used. The recipe offers a satisfying balance of carbs and fiber while staying free of processed dairy and refined oils.
Read More: Vegetarian Stuffed Cabbage Rolls
Storage and Serving Suggestions
How to Store Leftovers
Refrigerator: Store tightly covered in the refrigerator for up to 4 days. Allow slices to come to room temperature or warm gently in the oven before serving.
Freezer: Freeze the whole pie or individual slices wrapped in foil and placed in an airtight container. Keeps for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Ideas
Serve with non-dairy vanilla ice cream for a classic combination.
Add a dollop of chilled coconut whipped cream and a sprig of mint.
Enjoy with a warm beverage such as rooibos tea or a cinnamon-spiced oat milk latte.
Looking for more serving ideas that elevate your plant-based meals? The Plant-Based Cookbook – 200 Vegan Recipes includes beautiful plating and pairing suggestions to impress your guests.
Common Questions
Can I use canned cherry pie filling?
It’s best to make the filling from scratch to control the sweetness and avoid preservatives. Canned filling can be too sugary and lacks the fresh flavor of whole cherries.
Can I make this pie gluten-free?
Yes. Use a gluten-free pie crust and substitute almond flour or oat flour for the all-purpose flour in the topping.
Do I need to cook the filling beforehand?
No. The cherries cook down in the oven. As long as your cornstarch or thickener is well distributed, the filling will thicken as it bakes.
Can I make this in advance?
Absolutely. This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It’s perfect for preparing ahead for holidays and events.
Conclusion
Cherry Crumble Pie is a comforting, crowd-pleasing dessert that’s easy to make and bursting with fresh flavor. With its juicy cherry filling and golden oat topping, it’s the perfect balance of sweet, tart, and crunchy. And best of all, it’s 100% plant-based.
Whether you’re embracing a vegan lifestyle or simply want to include more wholesome desserts in your routine, this recipe offers a delicious way to do it. With straightforward instructions, flexible ingredients, and endless serving possibilities, it’s a go-to dessert you’ll make again and again.
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