Gluten-Free Cherry Pie with Crumb Topping
If you're looking for an INCREDIBLE gluten-free cherry pie with crumb topping, then you have come to the right place! This recipe is super quick and takes delicious to a whole new level.
Servings: 8 slices
Calories: 359kcal
Ingredients
- premade pie crust of your choice use gluten-free and/or vegan if needed
Cherry Pie Filling
- 5 cups fresh or frozen pitted cherries
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 1/2 cup granulated sugar coconut sugar or brown sugar works well, for a deeper flavor. Honey or maple syrup also works
- 3 tablespoons arrowroot or tapioca starch
- 3 tablespoons water to mix with the arrowroot/tapioca
Crumb Topping
- 1 stick unsalted butter room temperature
- 1/3 cup packed brown sugar
- 2/3 cup gluten-free all purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- To a large pot over medium heat, add cherries, lemon juice and water. Cook until cherries soften, 5-7 minutes if fresh, and 10-12 minutes if frozen. Add in sugar and stir well until mixed in. Continue stirring often so it does not burn.
- Add arrowroot or tapioca starch and water together in a cup. Pour into pot, and filling should start to thicken. Turn heat to low, and stir consistently until filling has thickened. It should not take long.
- Pour filling into pie crust while filling is still warm.
- To a small bowl, add unsalted butter, brown sugar, flour and cinnamon. Mix to combine into a crumble. Sprinkle evenly over the pie.
- Bake uncovered for 30-35 minutes, or until the filling is bubbly, and the crumb topping is golden brown. It is helpful to place a pan underneath the pie plate, incase the filling overflows. Remove from oven and allow to cool fully before slicing.
Notes
Nutrition Facts (per slice, recipe makes 8 slices): 359 calories, 17 g fat, 49 g total carbs, 1 g fiber, 2 g protein