Sour Cherry Crumble

The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.

I have never watched an episode of one of those hoarding shows. I aspire to be neat and organized, but I do not claim to be a domestic perfectionist.

While I consider myself to be better than most, the freezer is where things turn into a real jumble.

Overripe bananas are tucked into random openings among bags of frozen farmers market produce.

My latest discovery was a neglected gallon-sized Ziploc filled with pitted sour cherries from last season.

During my market trips the last few weeks, I have desperately wanted to buy a container or two of fresh tart cherries, but there will be no purchases until the freezer stash is gone.

As a kid I loved eating canned cherry pie filling, and ever since I have been a fan of artificial cherry flavor whether a lollipop or red licorice.

When I had the revelation that what I thought of as “true cherry” taste was doctored up fresh tart cherries, I was hooked, and that is what I blame for my hoarding tendency when cherries are in season.

While I would be perfectly happy with a bowl of these cherries cooked with a little sugar for a juicy, syrupy treat, I decided to top them with an oat and almond crust and baked a sour cherry crumble. 

Instead of piling everything into one dish, I used ramekins to give everyone at a family dinner their own special dessert.

Sour Cherry Crumble

• Author: Paige Adams
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 individual crumbles 1x

Print Recipe

---

Description

The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.

---

Ingredients

Scale 1x2x3x

• For crumble
• 1 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup whole almonds, roughly chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces, plus more for greasing ramekins
• For cherries
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 4 cups sour cherries, fresh or frozen, pitted

---

Instructions

1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
2. In a medium bowl, combine the oats, flour, brown sugar, almonds, salt and cinnamon. Rub the butter into the mixture creating small clumps. Spread the crumble in a single layer on the sheet pan and bake for 10 minutes until it is just starting to brown.
3. Butter the ramekins. In a large saucepan over medium heat, combine the sugar, cornstarch, lemon juice, vanilla extract and sour cherries.  Cook the cherries, stirring occasionally, until they soften and the juice thickens, about 10-15 minutes.
4. Divide the cherries evenly in the ramekins. Top with the crumble. Bake for 15 minutes until the crumble is golden brown, and the fruit is tender. Cool slightly before serving.

---