Cherry Blueberry Crumble-Top Pie
1 pound cherries (about 4 cups), pitted
2 cups blueberries
1 tablespoon lemon juice
1/2 plus 1/3 sugar, divided
3 tablespoons cornstarch
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1 1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 tablespoons cold unsalted butter, cut into chunks
3 tablespoons buttermilk or regular milk
1 frozen 9-inch pie shell
Preheat oven to 375 degrees F. In a large bowl, combine cherries, blueberries, lemon juice and 1/2 cup of the sugar and toss to combine. Sprinkle with the cornstarch and toss again. In a medium bowl, whisk together flour, oats, cinnamon, sugar and salt. Add butter and use a pastry cutter or your fingertips to work it into the flour until no pieces larger than peas remain. Stir in buttermilk with a fork, stirring until the mixture forms clumps.
Pour cherry mixture into the pie shell and top evenly with flour mixture. place on a foil-lined baking sheet (this will catch any drips) and bake until the filling is bubbling and the top is browned, about an hour. Cool and serve.
Per Serving: 340 calories (110 from fat), 12g total fat, 6g saturated fat, 15mg cholesterol, 170mg sodium, 57g carbohydrates, (3g dietary fiber, 33g sugar), 4g protein.