You can indulge in this pie hot out of the oven with a scoop of vanilla bean ice cream or nice and cold from the refrigerator. This is the kind of pie that you bake to enjoy on a spring picnic with homemade lemonade. As long as you thaw the frozen fruit in the fridge overnight and reserve the juices to make a smoothie, they will bake beautifully. This yummy pie can be made with fresh or frozen cherries, which is a nice option when cherries aren’t quite in season yet. It’s not overly sweet, because the gorgeous flavour from the cherries takes centre stage and there’s no need to add too much sugar on top of nature’s own sweetness. It’s the best of both worlds – pie and crumble. The sort that gets everyone messy (oh the kids faces were covered!), yet leaves everyone mmmm-ing over it. A crumbly, scrumptious, juicy, delicious kind of pie. They crust will get a little soggy the longer they are in the fridge, so it’s best to consume them as soon as possible.True to it’s name, this is a crumbly pie.
Store leftover cherry crumble bars in the refrigerator. Allow the bars to fully cool before slicing into squares.Add more of the oat mixture on top, and bake for about 25 minutes at 375 degrees.Bake at 375 degrees F for about 15 minutes.Line a 9×9 baking dish with parchment paper and press half of the oat mixture into the bottom of the dish. In a medium mixing bowl, combine the sour cream custard by mixing together the sugar, flour, sour cream, and salt.Allow the bars to fully cool before attempting to slice them.This will make it easy to remove the bars from the pan. Line the baking pan with parchment paper.Carefully pit the cherries – it’s easiest to do this if you have a proper cherry pitting tool.
Crumb topping for cherry pie oatmeal free#
You could try using some gluten free flour blend, and then adding some ground pumpkin seeds to the mix to add the texture that you would get from oats.
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