OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Cherry Blueberry Crumble-Top Pie

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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.