The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.
- 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
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.