3.14 was Pi Day - did you bake a pie? I made this cherry pie with lattice crust to bring to a church lunch. I also made these mini cherry crumbles for us to eat here at home. Crumbles are kind of like pie, right? I think they're actually a little easier to make than pie. Plus making them gave me a chance to use a single can of Oregan red tart cherries that had been taking up valuable space in my pantry.
Individual Cherry Crumbles
- 14.5 ounce can Oregon red tart cherries in water (juice included)
- 4-6 tablespoons granulated sugar
- 1 1/2 tablespoons cornstarch
- pinch of salt
- 1/8 teaspoon pure almond extract
- 1/2 cup all purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup quick oats
- 1/4 cup unsalted butter, cold
To make the cherry filling:
- Combine cherries (including the juice in the can) with sugar, cornstarch, and salt in a saucepan.
- Bring mixture to a boil, stirring constantly, for 1 full minute.
- Remove mixture from heat and stir in almond extract.
- Distribute evenly among 4 mini pie plates or ramekins.
To make the crumb topping:
- Preheat oven to 375F.
- In a medium bowl, combine the flour, brown sugar, and quick oats.
- Use a pastry blender to "cut in" the cold butter until the butter pieces are about the size of peas.
- Use your hands to squeeze some of the crumb mixture into large clumps.
- Distribute crumb topping evenly over the pie plates.
- Place the mini pie plates on a sheet pan and bake for 15-20 minutes, or until the crumb topping is golden brown.