Mini Cherry Crumbles


With cherry season in full spring, these fruit crumbles are a perfect treat. Make your summer party sweet with Jenna Weber's's recipe for mini cherry crumbles in a full post on the Fresh Tastes blog.

Yield: 4 servings


  • 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


  1. Preheat oven to 375 degrees.
  2. Spray four individual 8oz ramekins with cooking spray. Set aside.
  3. 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).
  4. 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)
  5. Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream!
  6. You can also make this in an 8” casserole dish if you don’t have individual 8oz dishes.
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