Cherry Crumble Pie

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Easy as pie! This dessert could be the inspiration behind that saying. It takes less than 10 minutes to get this pie ready to pop in the oven. The shortcuts of using a frozen pie crust and canned cherry pie filling eliminate most of the fuss & muss.  The crumble topping is the only thing that takes preparation and transforms the store-bought shortcuts into a home-baked pie that will earn rave reviews. This simple topping is the best!   I like using a frozen pie crust that comes in a pie tin over the crust in a can that you need to roll out — it stresses me out.  A teaspoon of vanilla extract is added to the pie filling to enhance the flavor and eliminate any “canned” taste.  If you have almond extract in your pantry, that is even better.  For more zhoosh, add a 1/8 teaspoon of cardamom (a little goes a long way) to the crumble mixture.  This isn’t a particularly “pretty” pie. The filling may bubble run over the edges or bubble through the topping.  Some whipped topping (like Reddi-wip) quickly covers any imperfections.  For the time and effort it takes to make (hardly any), this is as stress-free as it comes. It’s as easy as pie!

This pie won’t win any awards for presentation but it’s delicious and takes little to no effort!

picture of ingredients
picture of cubed butter
Cube butter and allow to soften
foil and pie with egdes wrapped in foil
Pour cherry & vanilla extract mixture into frozen pie crust. To prevent burning, line edges of the crust with one inch strips of aluminum foil
topping in bowl
Rub the butter into the crumble mixture with your fingers until small crumbs form
topping on pie with jar of ground of cinnamon
Zhoosh up your topping with a sprinkle of cinnamon
Pie on baking sheet
Place pie on a baking sheet to catch drips. Place on the center rack of the oven and bake for 35-40 minutes until the crust is golden brown and the pie filling appears to be bubbling.
pie on baking rack
pie with whipped cream topping
Add a few little whipped topping to zhoosh up the plate appeal

Cherry Crumble Pie

Recipe by Jane BruceCourse: DessertCuisine: American


Prep time


Cooking time




  • • 21 oz can of any cherry pie filling

  • • 1 frozen pie crust (regular, not deep dish)

  • • 1 tsp vanilla extract OR almond extract

  • • 1 cup all-purpose flour

  • • 1/3 cup packed light brown sugar

  • • 1/4 teaspoon ground cinnamon

  • • 1/4 teaspoon salt

  • • 1 stick butter, cut into 1/2-inch pieces, at room temperature


  • Preheat the oven to 425.
  • Pour the cherry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out. Gently mix the vanilla or almond extract into the cherry pie filling. Pour filling into frozen crust. Use strips of aluminum foil to cover edge of the crust to prevent burning or over-browning.
  • Make crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. vanilla or Rub the butter into the mixture with your fingers until no longer floury and crumbs form.* Pat the crumb mixture on top – you won’t use all of it. If desired, lightly sprinkle the topping with cinnamon.
  • Place pie on a baking sheet to catch drips. Place on the center rack of the oven and bake for 35-40 minutes until the crust is golden brown and the pie filling appears to be bubbling.
  • Remove from the oven and allow to cool well. Serve with a scoop of vanilla ice cream or whipped topping


  • **If not using crumb topping immediately, keep in freezer until ready to use.

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