Individual Cherry Crumbles

from ButterYum
serves 4


Cherry filling:

  • 14.5 ounce can Oregon red tart cherries in water (juice included)
  • 4-6 tablespoons granulated sugar
  • 1 1/2 tablespoons cornstarch
  • pinch of salt
  • 1/8 teaspoon pure almond extract

Crumb topping:

  • 1/2 cup all purpose flour
  • 1/4 cup light brown sugar, packed
  • 1/4 cup quick oats
  • 1/4 cup unsalted butter, cold


To make the cherry filling:

  1. Combine cherries (including the juice in the can) with sugar, cornstarch, and salt in a saucepan.  
  2. Bring mixture to a boil, stirring constantly, for 1 full minute.
  3. Remove mixture from heat and stir in almond extract. 
  4. Distribute evenly among 4 mini pie plates or ramekins. 

To make the crumb topping:

  1. Preheat oven to 375F.
  2. In a medium bowl, combine the flour, brown sugar, and quick oats.  
  3. Use a pastry blender to "cut in" the cold butter until the butter pieces are about the size of peas.
  4. Use your hands to squeeze some of the crumb mixture into large clumps.
  5. Distribute crumb topping evenly over the pie plates.  
  6. Place the mini pie plates on a sheet pan and bake for 15-20 minutes, or until the crumb topping is golden brown.