They were the perfect combination of soft baked cherries, and crunchy crumbly oat topping. Again, I can't stop making fruit desserts this summer.
All that is added to the cherries is sugar to sweeten them, and cornstarch to thicken them up. I combined the crumble in the food processor, however, you could use a pasty cutter or forks to cut in the butter as well (The food processor takes the least amount of work!)
Here it is all assembled and ready to go in the oven. If you pile them up like I did, make sure to place the ramekins on a baking tray before going in the oven. This will make clean up a heck of a lot easier if it bubbles over!
I couldn't help but eat it straight from the oven, still steaming hot!
Adapted from The Pioneer Woman
2 cups pitted and halved cherries
1/4 cup sugar
2 teaspoons corn starch
2 tablespoons brown sugar
2 tablespoons white sugar
1/2 cup four
1/4 cup oats
1/2 stick cubed butter
Preaheat oven to 375 degrees.
Stir together cherries, sugar and corn starch. Set aside.
In the bowl of a food processor add brown sugar, sugar, flour, oats and butter. Pulse until a coarse meal forms.
Fill 4 ramekins equally with cherry mixture, and top with crumb mixture. Place ramekins on baking tray and bake for 30 minutes until cherries are bubbly and crumble is golden brown. Can be served with a scoop of ice cream on top.