Nothing beats an Air Fryer Cherry Crumb Pie on a hot summer day. You get a buttery crust, sweet-tart cherry filling, and a golden oat crumble on top — and your kitchen never heats up. I make these as little individual mini pies, so everyone in the family gets their own, and the whole thing comes together in about 20 minutes start to finish.
If you love easy cherry desserts that skip the oven, you’re in the right place. This one sits right between my Air Fryer Cherry Crisp (same cozy oat topping, no bottom crust) and a classic Air Fryer Easy Cherry Pie (a full double-crust pie) — you get a real crust and that crumbly streusel on top.
Why You’ll Love This Recipe
- No oven, no overheated kitchen. Perfect for summer, small batches, or anytime you don’t want to fire up the big oven.
- Mini pies = built-in portions. Everyone gets their own little pie, which makes them great for kids and parties.
- Mostly shortcut ingredients. Canned cherry pie filling and store-bought dough mean almost no fuss, but you can go homemade anytime.
- Ready in about 20 minutes. Blind-bake, fill, top, air fry. That’s it.
- Make-ahead friendly. They freeze beautifully (full how-to below).
What Is Cherry Crumb Pie?
Cherry crumb pie is an easier cousin of the traditional double-crust cherry pie. Instead of a top crust, you finish it with a buttery oat-and-brown-sugar crumble. There are just three layers: the bottom crust, the cherry filling, and the crumb topping. In the air fryer, all you do is blind-bake the crust, add the filling, sprinkle on the crumble, and air fry again until it’s golden and bubbling.
Ingredients You’ll Need
Here’s what goes into these mini pies, plus a few notes from making them many times over:
- Pie dough (prepared or homemade) — enough for 4 mini pies. Store-bought refrigerated dough works great; for a flakier, more buttery result, use a fresh homemade crust.
- Cherry pie filling — canned is the easy shortcut. Want to go homemade? See the variations below.
- Old-fashioned oats — these give the crumble its hearty texture. Quick oats work in a pinch.
- All-purpose flour — binds the crumble so it clumps instead of going sandy.
- Brown sugar — adds caramel depth and helps the topping crisp.
- Salt — just a little, to balance the sweetness.
- Cold butter (must be cold!) — this is the one that matters. Cold butter is what gives you actual crumbles instead of a paste. More on this below.
How To Make Air Fryer Cherry Crumb Pie
Step One: Prep the crust. Spray your mini pie pans with cooking spray. Press the prepared or homemade dough into the bottom and up the sides of each pan.
Step Two: Blind-bake. Air fry at 300°F for 5 minutes (air fryer setting). Depending on your model, you may want pie weights so the dough doesn’t lift. Don’t skip this step — blind-baking is what keeps the bottom from turning soggy once the filling goes in.
Step Three: Make the crumble. In a small bowl, mix the oats, flour, brown sugar, and salt. Cut in the cold butter with a fork or your fingertips until the mixture looks like coarse crumbs.
Step Four: Fill and top. Spoon the cherry pie filling into each blind-baked crust, then sprinkle a generous, even layer of crumble over the top of each pie.
Step Five: Air fry. Return the pies to the air fryer at 300°F for 4 to 6 minutes, until the topping is golden and the filling is bubbling at the edges.
Step Six: Cool, plate, and enjoy — ideally with a scoop of vanilla ice cream.
The Key To The Perfect Crumb Topping
The single most important thing I’ve learned about crumb topping is that the butter has to be cold. Take it straight from the fridge (or even freeze it briefly) right when you’re ready to mix. If you leave it out on the counter while the crust blind-bakes, it’ll soften and you’ll end up with a paste instead of crumbles. Cold butter, every time.
Tips for the Best Mini Pies
- Every air fryer runs differently. Start checking at the 4-minute mark. If the topping browns before the filling bubbles, loosely tent with foil for the last minute or two.
- Use pie weights if your air fryer has strong airflow so the crust doesn’t fly up during the blind bake.
- Don’t overfill. Leave a little room at the top so the filling doesn’t bubble over the crumble.
- Let them rest a few minutes before serving so the filling sets and you don’t burn your tongue.
Variations
- Homemade crust: Swap the prepared dough for your favorite homemade pie crust — the instructions don’t change.
- Homemade filling: Toss about 4 cups of pitted fresh or frozen cherries with ⅓–½ cup sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, and a splash of vanilla. Frozen cherries may need a couple extra minutes so the juices thicken.
- Other fruits: This same crumb method is delicious with blueberry, apple, or peach filling. If you love a handheld version, try my Air Fryer Blackberry Hand Pies.
How To Store and Freeze
Storing: Keep cooled pies in an airtight container in the refrigerator for up to 3 days.
Freezing: These are a fantastic make-ahead dessert. Let the pies cool completely to room temperature, wrap each one tightly, and freeze for up to 1 to 2 months.
To serve from frozen: Move a pie to the refrigerator overnight to thaw, then warm it in the microwave or pop it back in the air fryer for a few minutes to re-crisp the topping.
Frequently Asked Questions
Can I use fresh or frozen cherries instead of pie filling? Yes. Toss about 4 cups of pitted cherries with sugar, cornstarch, a little lemon juice, and vanilla to make your own filling. Frozen cherries work too — just add a few extra minutes so the juices thicken and bubble.
Do I really have to blind-bake the crust? Yes, don’t skip it. Blind-baking cooks the bottom layer so it stays crisp. Skip it and you’ll end up with a soggy crust under all that filling.
Why isn’t my crumble topping crisping up? The two usual culprits are warm butter and not enough direct heat. Make sure the butter is cold when you mix the topping, and if it’s still pale, give it another minute or two in the air fryer.
What size pan fits in the air fryer? Any oven-safe mini pie pan, tart pan, or ramekin that fits in your basket with a little room for air to circulate. Metal, ceramic, and oven-safe glass all work.
Can I make one full-size pie instead of minis? This recipe is built for mini pies. For a whole pie made in the air fryer, follow my Air Fryer Easy Cherry Pie instead.
How is this different from your cherry crisp? Great question — they share the same oat crumble. The difference is the crust: this crumb pie has a buttery bottom crust, while my Air Fryer Cherry Crisp skips the crust entirely. Want a muffin-tin, crust-only style? That’s my Air Fryer Cherry Tarts.
More Cherry Desserts You’ll Love
- Air Fryer Easy Cherry Pie
- Air Fryer Cherry Crisp
- Air Fryer Cherry Tarts
- Air Fryer Old Fashioned Cherry Cobbler
- Air Fryer Cherry Oatmeal Pies
- Air Fryer Cherry Pie Donuts
Air Fryer Cherry Crumb Pie
Description
Ingredients
- 1 package prepared or homemade pie dough, enough for 4 mini pies
- 16 ounces cherry pie filling
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon salt
- 6 tablespoons unsalted cold butter, must be cold
Instructions
- Spray your mini pie pans with cooking spray. Press the prepared or homemade pie dough into the bottom and up the sides of each pan.
- Air fry at 300°F for 5 minutes (air fryer setting) to blind-bake the crust. Use pie weights if needed so the dough doesn’t lift. Note: blind-baking keeps the bottom crust from getting soggy — don’t skip it.
- In a small bowl, mix the oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbles.
- Spoon the cherry pie filling into each blind-baked crust, then sprinkle an even layer of crumble over the top.
- Return to the air fryer at 300°F for 4 to 6 minutes, until the topping is golden and the filling is bubbling.
- Let cool a few minutes, then plate, serve, and enjoy.
Equipment
- Tin Baking Pans
- Pie weights
Notes
Nutrition
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