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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Cherry-Berry Crumble Pie

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It’s holiday season! I love this time of year: from Halloween through New Years things are just so festive, filled with family gatherings, days off from work, vacations, and of course – delicious food. Part of that category of delicious food are those amazing desserts that make their appearances around the holidays: pumpkin pie, sugar and spiced cookies, fruit cobblers, cheesecakes, the list could go on and on.

A lot of people have asked me how I balance my love of dessert with my passion for healthy eating around the holidays. My answer is always the same: everything in moderation – a little bit of indulgence never hurt anyone 🙂

I never deprive myself around this time of the year – but instead I just focus on portion sizes. For example, instead of 1 piece of pumpkin pie, 1 piece of apple pie and some ice cream to top it off, I’ll either take half a slice of each, or just stick to one small slice of pumpkin pie. And I never scarf my desserts down, I always eat them mindfully, savoring every bite. That way it doesn’t disappear in 5 seconds, and I’m satisfied after I’m done with my reasonably-sized portion.

For more tips on healthy holiday eating, check out these posts here and here.

Now, sometimes a recipe comes along that is somewhat guilt-free: either it’s slightly lower in calories or fat than the traditional version of the dessert, or is higher in fiber/has more nutrients. Today’s recipe, from my friends at Smart Balance, is one of those desserts: A Cherry Berry Crumble Pie with a homemade crust. The secret swap is this: by using Smart Balance Omega-3 Buttery Sticks instead of regular butter, they cut the fat by 28% without losing the great flavor you’re used to in a traditional pie.

Ingredients:
Crust:
1 cup all purpose flour (The Picky Eater Swap: use whole wheat flour instead of regular all purpose flour – it works great)
6 tablespoons Smart Balance Omega-3 Buttery Sticks, cold, and cut into 1/2 inch cubes
1 1/2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons water

Crumble Topping:
1 ounce sliced almonds, finely chopped
1/4 cup brown sugar
1/2 cup dry oatmeal, processed in food processor until coarsely ground
2 tablespoons flour
2 tablespoons Smart Balance Omega-3 Buttery Sticks

Fruit Filling:
1 cup pomegranate cherry juice (The Picky Eater Swap: Try sugar-free juice to eliminate some calories & sugar)
24 oz frozen pitted tart cherries, thawed, juice drained and reserved
1/4 cup cornstarch
1 cup sugar
1/2 teaspoon almond extract
1/2 cup dried blueberries

Directions:

Crust

  1. Preheat oven to 475 degrees F.
  2. Place all, but the water in a medium bowl.
  3. Using a pastry cutter, or 2 knives, cut the Smart Balance Buttery Sticks into the flour to achieve a “pea” size crumble.
  4. Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.
  5. Place on a sheet of plastic wrap, top with another sheet of plastic wrap.
  6. Press down to flatten slightly and roll to a 10-inch diameter circle.
  7. Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.
  8. Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).
  9. Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.

Crumble Topping

  1. Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.
  2. Cut in Smart Balance Buttery Sticks until mixed and crumbly; set aside.

Fruit Filling

  1. To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.
  2. Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
  3. Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.
  4. Reduce heat and cook and stir 2 minutes.
  5. Remove from heat and stir in almond extract.
  6. Mix hot liquid filling with cherries and dried blueberries.
  7. Pour fruit filling into pie crust. Sprinkle topping over filling.
  8. Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
  9. Cool completely before serving.

Makes one 9-inch pie, 8 to 10 servings

Per serving (crust and filling) 8-serving yield: 437 calories, 14g fat, 5g saturated fat, 0 grams trans fat, 2g polyunsaturated fat, 4g monounsaturated fat, 411mg Omega-3 fatty acids, 554mg Omega-6 fatty acids, 15mg cholesterol, 181mg sodium, 76g carbohydrate, 4g fiber, 4g protein

I hope you enjoy this recipe, and I hope everyone has a healthy, happy holiday season!

Print Recipe
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Cherry-Berry Crumble Pie

I consider this pie somewhat guilt-free as I use some healthy fats in the pie crust. It keeps the traditional flake and flavor but ups the nutrition.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 437kcal

Ingredients

Crust:

  • 1 cup all-purpose flour The Picky Eater Swap: use whole wheat flour instead of regular all purpose flour - it works great
  • 6 tablespoons Smart Balance Omega-3 Buttery Sticks cold, and cut into 1/2 inch cubes
  • 1 1/2 teaspoons coconut sugar
  • 1/4 teaspoon salt
  • 2 tablespoons water

Crumble Topping:

  • 1 ounce sliced almonds finely chopped
  • 1/4 cup brown sugar
  • 1/2 cup rolled oats processed in food processor until coarsely ground
  • 2 tablespoons All-Purpose flour
  • 2 tablespoons Smart Balance Omega-3 Buttery Sticks

Fruit Filling:

  • 1 cup pomegranate cherry juice The Picky Eater Swap: Try sugar-free juice to eliminate some calories & sugar
  • 24 oz frozen pitted tart cherries thawed, juice drained and reserved
  • 1/4 cup cornstarch
  • 1 cup coconut sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup dried blueberries

Instructions

Crust:

  • Preheat oven to 475 degrees F.
  • Place all, but the water in a medium bowl.
  • Using a pastry cutter, or 2 knives, cut the Smart Balance Buttery Sticks into the flour to achieve a “pea” size crumble.
  • Stir in the water, 1 tablespoon at a time, and gently form into a ball. Do not knead the dough.
  • Place on a sheet of plastic wrap, top with another sheet of plastic wrap.
  • Press down to flatten slightly and roll to a 10-inch diameter circle.
  • Place dough (covered with the plastic wrap) on a dinner plate and refrigerate 15 minutes to chill quickly.
  • Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up).
  • Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.

Crumble Topping:

  • Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl.
  • Cut in Smart Balance Buttery Sticks until mixed and crumbly; set aside.

Fruit Filling:

  • To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup.
  • Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
  • Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil.
  • Reduce heat and cook and stir 2 minutes.
  • Remove from heat and stir in almond extract.
  • Mix hot liquid filling with cherries and dried blueberries.
  • Pour fruit filling into pie crust. Sprinkle topping over filling.
  • Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
  • Cool completely before serving.

Notes

From SmartBalance.com
One slice (1/8th pie) also contains 411mg Omega-3 fatty acids, 554mg Omega-6 fatty acids

Nutrition

Serving: 1slice | Calories: 437kcal | Carbohydrates: 76g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 181mg | Fiber: 4g

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone. Be sure to check out holiday favorites like my healthy pumpkin pie!

Also posted in Recipes · Holiday Recipes · Vegetarian

22 responses to “Cherry-Berry Crumble Pie”

    • Thank you so much Ruta!! You’ll have to let me know how this recipe turns out for you when you try it! 🙂 I’m sure you will love it!

  1. WOW! This is so gorgeous! There’s something about a berry pie that seems so… voluptuous! I’ll be tucking this recipe away to my favorites for a rainy day… or, ya know, a Friday. 😉

    • Aw thank you so much Erin!! A berry pie is absolutely perfect for a Friday, especially since Fridays happen way more often than rainy days! 😉 I’m sure you will love this when you try it!

    • I’m pretty bad at making pies too – I’m more of a savory vs. sweet cook 🙂 But this recipe was super easy, less daunting than others I’ve seen. Let me know how it turns out!

    • aw thanks so much! That wedding outfit was a result of many many long shopping days in India, where I tried on outfits while the husband drank fanta, read a book, and gave the yes/no approval 🙂

    • Exactly! With moderation, you can pretty much enjoy all of the guilty pleasures you want while maintaining a healthy diet – and you won’t feel deprived at all! I’m sure you will love this recipe, let me know how it turns out for you!

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