I am so excited to share with everyone one of my very favorite easy summer desserts—mini cherry crumbles! My goodness, are these ever delicious. Even though I love dark chocolate, I think fruit crumbles like this are my favorite sweet tooth fix; I could eat the streusel right out of the bowl! That may or may not have happened when I baked these guys the other day.
Cherry season is in full swing right now, so stop by your local farmer’s market or produce stand to pick up some for this dessert. The streusel topping is quite simple, too: just oats, brown sugar, a little flour and some butter. Topped with a scoop of vanilla ice cream, these crumbles will be the hit of any summer party.
I made my crumbles in individual eight-ounce dishes for perfect portion control. Who doesn’t love getting their own mini dessert like this?! It’s just so fun and cute. If you don’t have any mini casserole dishes like this, though, you can just bake the crumble in an 8” square pan.
Enjoy these, guys…we sure did!
Mini Cherry Crumbles
- 4 cups sliced, pitted sweet cherries
- 1 tbsp fresh lemon juice
- ¾ cup lightly packed brown sugar
- ½ cup flour
- 4 tbsp cold, unsalted butter, cut into small pieces
- ¾ cup old fashioned oats
- ¼ tsp salt
- Preheat oven to 375 degrees.
- Spray four individual 8oz ramekins with cooking spray. Set aside.
- In a large bowl, toss the cherries with the lemon juice. Spoon about 1 cup cherries into each ramekin (you should be filling each ramekin to the top with cherries).
- In another bowl, mix together the brown sugar, flour, oats and salt. Using your fingers, mix in the butter until well incorporated. Spoon about ¼ cup topping onto each ramekin—don’t be shy here! The more streusel the better. (You should have some leftover streusel topping)
- Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream!
- You can also make this in an 8” casserole dish if you don’t have individual 8oz dishes.
Yield: 4 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.