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Cherry Crumble Pie

What you need: 

1 (16 ounce) can cherry filling or topping
1 unbaked vegan pie crust
lemon juice, as desired
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all purpose flour
6 tablespoons margarine
1/2 teaspoon cinnamon
1 teaspoon vanilla

What you do: 

1. Preheat the oven to 375 degrees Fahrenheit. Mix the cherries with the lemon (use enough lemon to make it tart, but not sour). Pour filling in unbaked shell.
2. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, and vanilla on low speed until it forms a coarse meal.
3. Crumble the mixture evenly over the cherry pie filling and sprinkle with a bit more lemon juice, if desired. Bake for 40 minutes.

Preparation Time: 
50 minutes
Cooking Time: 
Recipe Category: 


I did the same as kmouse and it was extremely good. i made it for a true blood premiere party and everyone requested it that i make it everytime.


Mhmm this looks delicious, gonna try it out tomorrow for my son's b-day :) Can't Wait! I'll get back with my review on it ;)


Wow! This was an amazing, delicious dessert! I used almost two cans of cherry filling and a Marie Calenders frozen pie crust. It was easy to slice and did not get soggy or sloppy looking. There was some left over crumble topping, which I ate raw. LOL!
Thanks you SO much for this great dessert recipe!


This was delicious! So easy and a big hit. The topping made twice as much as I needed to cover the pie, but it is about the consistency of cookie dough so I added a bit more flour and made decent cookies with it. When I put the pie filling in the crust, it only filled the crust halfway and I thought I should add another can, but I followed the recipe and it was still fine. I might add another half a can next time, though. Nothing wrong with more filling, as long as it doesn't overflow. Great recipe! Make it!!


Yummy topping!  I squeezed the lemon juice directly into the can of cherries and mixed it up there before pouring it all into the shell.. one less dish to wash.  i mixed up the crumbles with my hands instead of dragging out the mixer.  It was really good, except the crust seemed to get soggy from the 'juices' which made it difficult to keep the slices pretty when served.  thankfully the crumbles stayed crunchy or it would've been too mushy (but still tasty).  The topping is a keeper!


I was dying to have cherry pie and the only ones you can get that are pre-made are usually not vegan so I took it upon myself to make one. I've never made a pie before so I was unsure of what to do. Found this very simple recipe and thought I'd give it a go. Oh my god, it's heaven!!! It's the perfect balance of tart and sweet from the cherries and delightful crunch from the beautiful crumb topping. I did one thing different though. All the canned cherry pie fillings you usually find at the grocery store are full of high fructose corn syrup and that turned me off a bit. So I ended up buying 2 cans of tart red cherries in juice. I cooked those in a saucepan with some cornstarch, turbinado sugar and almond extract until thick and poured the mixture into the pie shell. Followed the directions for the crumb topping as specified and baked for 40 min. Came out beautiful and as you know by now tasted wonderful. I'm so happy to have tried it out! :)

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