Cherry Berry Crumble Pie


I first made this pie in the heat of a St. Louis summer, many years ago.   It was one of my early forays into baking with whole grains, and it was gobbled up in seconds by my hungry (college boys are always hungry) neighbors. It’s been years since I left that tiny St. Louis apartment, but I decided that this pie was just the thing for the Dedham Square Country Store’s Pie Contest. 

Dedham pie contest Most of the entries were double crust pies – peach, blueberry, apple.  Beautiful, flaky pies with rich, sweet fruit filling, perfect with a big scoop of vanilla ice cream.  But I think crumble adds such fun texture to pie, and I love mixing my dessert genres. There was one other crumble topped pie, an abundant apple creation.  Anyway, I figured (and I was right) that nobody else would be bringing a Cherry Berry Crumble Pie with a whole wheat crust. 

lemon thyme farmCherry Berry Crumble Pie is not too sweet, with a lovely earthiness from the honey.  The key here is to use good, flavorful honey.  I love the local honey from Lemon Thyme Farm that I buy at the Dedham Square Country Store. It’s amazingly floral and rich.  It pairs so well with the nuttiness of the whole wheat crust, and the salty-sweet crumble topping.  The crumble, though, is my favorite part since the oats make me feel less guilty eating pie for breakfast. It’s just as good with a dollop of greek yogurt as with a scoop of vanilla ice cream.

cherry berry pie with crumble topping

Cherry Berry Crumble Pie


1/4 cup all purpose flour

1/3 cup whole wheat flour

1/4 teaspoon salt

1/4 cup chilled butter, cut in pieces

2 tablespoons cold water


1 1/2 cups fresh cherries, pitted and quartered

1 cup fresh blueberries

1/4 cup sweetened dried cranberries

3 tablespoons honey

1 tablespoon flour

1/2 teaspoon cinnamon

Crumble Topping

1 cup rolled oats

1/4 cup whole wheat flour

1/4 cup finely chopped toasted almonds

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

For the pie crust, pulse the flours and salt in a food processor.  Add the butter and pulse just a few times until mealy.  Add in the water slowly, pulsing just until the dough holds together (you may need an extra bit of water).  Turn the dough out and press into a ball.  Chill the dough for about an hour.

Preheat the oven to 375 degrees.  Toss the cherries, blueberries, cranberries, honey, tablespoon of flour and 1/2 teaspoon cinnamon together in a large bowl.  In a separate bowl, mix all of the crumble ingredients, using your fingers to rub the butter into the dry ingredients until well combined. 

Roll out the crust on a floured surface and transfer to a pie plate.  Fill the unbaked crust with the fruit mixture.  Sprinkle the crumble over the top.  Bake for 40 minutes until filling is juicy and crumble topping is browned.

cherry berry pie in oven

Published in: on August 20, 2010 at 6:38 pm  Comments (25)  
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Cherry-Berry Freezer Jam

strawberries and tea roses

This is a list of things I love:

Berry Picking


Library Books

Hotel Shampoo Bottles

Berry Picking


Hermes Scarfs

Soft-Boiled Eggs

Berry Picking


Colored Tissue Paper


Travel Books

Did I mention that I love berry picking?

strawberry jam

And because I love  berry picking, by mid-summer our kitchen tends to overflow.  I can only eat so much pie and crumble and shortcake.

strawberry jamOk, the limit for shortcake is pretty high. But still… eventually, enough is enough. Especially in swimsuit season.  Which is why I love freezer jam.  Slaving over a hot stove and worrying about botulism are not my favorite pastimes.  But I do adore jam.  And there is nothing better than pulling out a jar in November and tasting summer on my morning toast – or baked in a tart or stirred into oatmeal.

So make jam.  It’s so easy and you know you want to.  Check out my column in the Dedham Transcript, complete with a Strawberry Kiwi Freezer Jam recipe here.  It’s really wonderful stirred into plain yogurt for breakfast. Or make Cherry-Berry Jam and spread it on pound cake.  Yum!


Cherry-Berry Jam

2 cups finely chopped pitted Bing cherries

1 cup chopped fresh strawberries

4 cups sugar

2 tbsp lemon juice

3/4 cup water

1 package powdered pectin (such as Sure-Jell brand)

Mix together the cherries, berries, sugar and lemon juice, stir well and let sit at least 10 minutes. Meanwhile, whisk the pectin and water in a small saucepan. Bring the pectin mixture to a boil over high heat. Boil for 30 seconds and then remove from the heat. Pour the pectin mixture over the fruit and stir continuously for two minutes (keep stirring to avoid lumps of pectin in your jam). Transfer the jam to clean freezer-safe jars, leaving plenty of headroom as the jam will expand when it freezes. Put the lids on the jars and let jam sit at room temperature for at least 12 hours to set up. Then store in the freezer for up to 6 months or refrigerate for up to 2 weeks.

Published in: on May 17, 2010 at 6:17 pm  Comments (37)  
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