• 2 (9 inch) unbaked pie crust (see footnote for recipe link)
  • 1 cup light brown sugar
  • 2/3 cup rolled oats
  • 2/3 cup all-purpose flour
  • 12 tablespoons cold, unsalted butter, cut into pieces
  • #10 can dark sweet cherries, pitted and drained
  • 1/8 – 1/4 cup lemon juice * (based on cherry tart/sweetness)
  • 1/2 cup white sugar
  • 1/2 cup starch + 2T corn sprinkled on each pie before topping (tapioca / rice flour / corn starch)


  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Line baking sheet with aluminum foil since juice may overflow pie shell 
  3. Roll out pie crust and lay into a 9-inch pie pan.
  4. Combine brown sugar, oats, flour, and salt in a large bowl. Work butter into the mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
  5. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain
  6. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. (Juice should be 2/3 way up crust and pie slightly over full)
  7. Place the pan on the foil prepared baking sheet.
  8. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.