I would hate to lose this crumb topping recipe. Here is the entire recipe, though I use just canned cherries. Credit: Dish 'n That
Cherry Crumb-Top Pie
For the bottom crust:
Use your favorite pastry recipe or click here for mine.
For the filling:
4 cups fresh pitted cherries
2 tablespoons quick-cooking tapioca, dissolved in a few tablespoons of cranberry or orange juice
3/4-1 cup of sugar, depending on how sweet the cherries are
1/2 teaspoon almond extract
pinch of salt
dash of cinnamon
For the crumb topping:
1/2 cup all-purpose flour
1/4 cup quick rolled oats
dash of cinnamon
1/4 cup sugar
1/4 cup unsalted butter (or substitute Earth Balance), chilled
Mix the cherries in a large bowl with all the other ingredients; let set for about 14 minutes while you prepare the pastry and topping.
Roll out the bottom crust and lay it in a 9-inch pie plate. Crimp the edges.
For the crumb topping, mix the flour, oats, sugar and cinnamon. Cut in the butter and work the mixture with a pastry blender, or your fingers, until it resembles large coarse crumbs; set aside.
Pour the filling into the pastry-lined pie plate. Sprinkle the crumb mixture on top.
Cover the edges of the pastry with foil guards or make your own with aluminum foil. Put the pie plate on a large baking sheet to prevent if from bubbling over. Bake the pie in a preheated 450-degree oven for about 15 minutes. Lower the heat to 350 degrees and cook another 15 minutes; remove the foil covers; cook another 15 minutes or until bubbly and browned.
Let cool on a rack (or on a window sill with the window open and curtains flowing in the breeze; get the picture?!) before slicing and serve with a dollop of whipped cream or good vanilla ice cream.