Cherry pie covered with oatmeal crumbs takes me back in time when my grandma baked it with so much enthusiasm and it was always perfect.
So much excitement woke up in me as I saw the fresh cherries. When I was a little girl, I had a “cherry gang” at grandma’s for picking cherries in the orchard. We had our work tactics and eating tactics. The main goal was to bring as many cherries as we can so grandma could bake delicious pies for us. Our faces and hands were red and blue with all those squeezed cherries. We were never afraid about falling down from the tree. That fear came later. No one can force me to get on the tree again. I think that I have grown enough to let the new generations climb.
Cherries for this pie were bought at the market and I have picked the best looking ones. As I pitted them, I have to admit a lot of them found their way to my mouth. So fresh, juicy, delicious and colorful cherries, the pie couldn’t be different. Vanilla scoop or whipped cream should be decorating this pie. I have chosen the whipped cream and a cherry filling.
Cherry Oatmeal Crumble PiePRINT RECIPE
- 1/2 cup butter
- 1 1/4 cup flour
- 3 tbsp sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- Crumble topping
- 3/4 cup rolled oats
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/4 tsp salt
- 5 tbsp butter
- 1 cup sugar
- 5 cups pitted cherries
- 5 tbsp cornstarch
- 1 tbsp semolina
- 1/2 tsp vanilla extract
Preheat the oven to 350 F degrees.
Put butter into the bowl, add sugar, flour, salt and buttermilk. Make sure that the ingredients are cold and kneed a nice dough gently. Put it in the plastic bag and leave it to rest a few minutes.
Cook the cherries with sugar on the medium heat. Put the cornstarch in the cup and mix with some water. Stir the cornstarch in cherries to make a jelly. Take of the heat and sprinkle in the semolina. Leave it to cool.
Mix the cold butter pieces with rolled oats, flour, brown sugar and salt. Make crumbs with your hands.
Make a dough shell in the 9 inch pie pan. Pour the cold cherry filling and sprinkle the dough crumbs on the top. Bake for 65 minutes or until light brown.
Pie should be cooled completely at room temperature before slicing.