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Mini Cherry Crumbles

Mini Cherry Crumbles
PREP TIME
10 min
COOK TIME
30 min
YIELDS
8 servings

These individual portions of cherry crumbles are a delicious and comforting party treat!

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Ingredients

Filling

2
lbs frozen pitted cherries, thawed and drained
cup granulated sugar
1
inch fresh ginger, peeled and finely grated
½
lemon, juiced
2
Tbsp cornstarch

Crumble

¾
cup all-purpose flour
½
cup dark brown sugar
1 ½
tsp ground ginger
1
tsp ground cinnamon
¼
tsp ground cloves
1
pinch kosher salt
1
Tbsp molasses, (not blackstrap)
5
Tbsp unsalted butter, softened
1
serving vanilla ice cream, for
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Directions

Step 1

For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.

Step 2

Special equipment: eight 4-ounce ceramic or foil ramekins

Step 3

For the filling: Preheat the oven to 375 °F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.

Step 4

For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.

Step 5

Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.

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