Cherry Blueberry Oat Cookie Pie Crisp
This recipe might look a little fussy because you have to bake a cookie and then crumble it into a pie crust and topping but it’s not as hard as it seem and significantly faster than a double crust pie. Instead of making a pastry dough and letting it rest in the fridge for the gluten to relax and the fat to chill, you make the cookie dough and while it cools on the pan you cook the filling on the stove. After a quick crumble of the cookie crust, a fast 15-minute bake to brown the crumbs, you have a pie, ready to serve! Keep in mind that this pie is a bit on the sweet, so it would go great with some vanilla ice cream or whipped cream to cut the sugar shock. Or just enjoy as is if you like your desserts more on the sweet side.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (115 g or 1 stick) unsalted butter
- 1/3 cup (75 g) packed dark brown sugar
- 3 tablespoons (40 g) white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1 egg yolk
- 1/2 cup (80 g) white whole wheat flour
- 1 cup (120 g) multigrain rolled cereal or old fashioned rolled oats
- 3/4 teaspoon sea salt
- 1/8 teaspoon baking powder
- two pinches of baking soda (about 1/16 of a teaspoon)
- 4-6 tablespoons melted butter
- 4 cups (1lb 6 oz) bing cherries
- 1/2 cup (100 g) white granulated sugar
- 1/4 cup (40 g) cornstarch
- 2 cups (8 oz) blueberries
- 1/2 teaspoon extrait de noyaux or almond extract
- 1/4 teaspoon sea salt