It’s summer and load of fruit are in season! Including cherries! I had a bag of cherries in the fridge which needed to be put to good use (besides just simply devouring them), so why not make a delicious dessert?
Scrolling though my Instagram feed I always see pictures of crumbles which look absolutely amazing. To stop myself from dying of hunger and definitely something sweet after hundreds of dessert photos, I made single serving cherry crumbles. Perfect for those who aren’t so great at sharing ooey, gooey, delicious treats.
This is a super easy recipe and 100% yummy. Once again I’m pulling the fruit excuse into my justification of eating so many dessert. But… cherries do have antioxidant protection, help in pain relief due to anti-inflammatoy compounds and aid better sleep. So, a couple more spoonfuls of this won’t do any harm.
Here’s a thing about pitting cherries. Do what ever suits you. If you’ve got a cherry pitter, even better. If not, there are tons of hacks you can find online. I tried using a paper clip and it didn’t really work the way it was suppose to… I ended up sticking the paper clip into the cherry then just ripping it open with my hands. Then I took a chopstick and pushed it through the cherry starting where the stem would be. And wah lah! Out comes the cherry pit.
I must admit, for my taste, it is on the sweeter side. Many might not think so but I’m used to making desserts with a little less sugar than it recalls. However, I was worried that altering the 1:1 ration of sugar to water when cooking the the cherry syrup would make it harder for a syrup to form. I’ll definitely be making this a couple more times trying to suit my desired sweetness and I’ll share it with you when I do. Nonetheless, it was amazing. One thing you really want to make sure is that your cherries are nice and ripe with loads of juice and flavor. Making these with lower qualities cherries just won’t really give the same satisfaction.
When baking the crumbles be sure to bake them on top of a sheet of foil or baking sheet as they will bubble and tend to spill over the edge.
This dessert is best served warn and fresh out of the oven. But do let it cool for a minute or two because it is bubbling hot! And to take it one step further onto a whole other level, top it with a scoop of vanilla ice cream! (And the ice cream does help cut through the sweetness!)
- 2 cups fresh pitted Cherries
- 1/4 + 1/8 cups Water
- 1/4 + 1/8 cups Granulated Sugar
- 1 tbsp +1 tsp Cornstarch
- 2 tbsp Butter
- 1/4 cup packed Brown sugar
- 1/4 tsp Ground Cinnamon
- 1/4 cup All Purpose Flour
- 1/4 cup chopped Pecans
- Preheat the oven to 190 degrees Celcius and lightly butter 2 ramekins.
- In a medium saucepan, combine pitted cherries, water, sugar and cornstarch. Stir to combine and put over medium heat. Bring to a simmer and reduce heat, simmering uncovered for 10 minutes. Stir frequently.
- Divide cherry mixture between the 2 ramekins.
- Combine ingredients for crumble topping and sprinkle evenly over each filled ramekin.
- Put ramekins into preheated oven with a sheet of foil or baking sheet on the rack to catch drips. Bake for 20-25 minutes or until the topping is browned and the filling is bubbly.