Holy Spoons

The gift of hospitality sometimes comes with food.

Fresh Cherry Crumble


Fresh Cherry Crumble

from The Spruce (with some additions)



  • 4 cups fresh pitted sweet cherries
  • 3/4 cup sugar
  • 3/4 cup water
  • 2 1/2 Tbsp cornstarch

I added:

  • 1/2 tsp almond extract
  • 1 Tbsp Brandy


  • 4 Tbsp butter (cold, cut into small pieces)
  • 1/3 c packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped walnuts or pecans (I used pecans)


  1. Heat oven to 375 F. Spray ramekins or custard cups with baking spray.
  2. In a medium saucepan, combine the pitted cherries, sugar, water and cornstarch. TIP: stir the cornstarch into the water FIRST, then add to the pan.
  3. Bring to a simmer, (add brandy and almond extract), reduce heat and simmer, uncovered for 10 minutes, stirring frequently.
  4. Divide cherry mixture among the ramekins or custard cups. It will take 4 – 7or 8 ounce  ramekins or 5 small custard cups. (I used 7 small tart pans.)
  5. Combine crumble topping ingredients. Using fingers, sprinkle evenly over each filled pan.
  6. Put each pan in the preheated oven with foil or a baking sheet on the rack below to catch drips. Bake 25-30 minutes, or until the crumble topping is browned and the filling is bubbly.



About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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This entry was posted on September 8, 2018 by in Uncategorized.
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