Cherry-Lemon Crumble Pie
Looking for an easy dessert recipe that doesn’t require any special artistic talent to whip up but will taste so delicious everyone will come back from more? Introducing the fruit crumble. Not only is the combination of oven-baked oats, sugar, flour and Canadian butter that tops this easy dessert recipe absolutely irresistible, but it also effortlessly turns it into a beautiful (and so appetizing) golden treat—no decorating or icing required. Mix, spread, bake: you’re done. Easy as (crumble) pie!
While you might be used to hearty apple crumbles, this tasty Cherry-Lemon Crumble Pie is full of bright flavours, with sweet cherry and slightly tart lemon notes. Its lovely colours, its fresh taste and its crunchy crumble are guaranteed to charm your tastebuds.
- Prep: 40 minutes
- Cooking: 40 - 45 minutes
- 500 ml (2 cups) all-purpose flour
- 15 ml (1 tbsp) sugar
- Pinch of salt
- 180 ml (¾ cup) cold unsalted Canadian butter, cut into cubes
- 45 ml (3 tbsp) cold water
- 1L (4 cups) Canadian cherries (frozen or fresh)
- 125 ml (½ cup) granulated sugar
- 75 ml (5 tbsp) corn starch
- Juice of a lemon, around 45 ml (3 tbsp)
- Zest of half a lemon
- 180 ml (¾ cup) quick oats
- 125 ml (½ cup) all-purpose flour
- 80 ml (⅓ cup) granulated sugar
- 60 ml (¼ cup) unsalted Canadian butter, melted
- Zest of half a lemon
- 1 egg yolk
- Canadian ice cream, vanilla (if desired)
DID YOU KNOW?
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In a food processor, combine flour, sugar and salt. While mixing, add cold butter cubes gradually. Add water, one tablespoon at a time until a ball of dough forms.
Place the dough on a lightly floured surface and roll it until it forms a perfectly round sphere. Cover with plastic wrap and refrigerate for 30 minutes.
In a bowl, combine the filling ingredients until evenly mixed. In another bowl, combine the crumble ingredients.
Preheat oven to 375 °F. On a floured surface, using a rolling pin, roll out the pie dough into a circle slightly bigger than your pan. Spread the dough onto the pan and trim off the excess around the edge.
Fill the pie with the filling. Brush the egg yolk on the crust. Spread the crumble over the cherry mixture and place in the oven for 40-45 minutes.
Let cool slightly.
Serve warm, with a dollop of vanilla ice cream (if desired)
For more inspiration by Laurence Bergeron, visit her Instagram profile @libredemanger