A few days ago I wrote about how we picked more fresh cherries than we knew what to do with. We picked more than our family could eat fresh, so I froze a lot of them for use in the off-season. I made the rest into cherry pie filling.

Cherry pie filling can be used in pies, of course, but an even easier way is to use it in a crumble. I learned about fruit crumbles many years ago from a wonderful woman name Jo from the United Kingdom. One of the first foods I ever prepared by myself was an Apple Crumble made from fresh apples!

A crumble can be sweet or savory. With my cherry pie filling, my version is sweet of course. Unlike a pie, a crumble has no crust, but does have a crumbly topping made from butter, flour, and sugar.

The crumble is baked in an oven until the topping is crisp. I like to serve it with ice cream. This works as a dessert or even for a sweet breakfast with coffee.

I hope you make this dish and let me know how this turns out!

Ingredients

Crumble topping

1 cup flour
1/2 cup Kellogg’s Rice Krispies
1/2 cup cold unsalted butter, grated
1 tsp lemon zest
1/3 cup sugar

Cherry crumble

4.5 cup cherry pie filling
1.5 cup crumble topping
6 (5 inch) shallow ramekins

Instructions

Preheat your oven to 375 degrees and place all the crumble ingredients in a bowl.

Use a pastry cutter to work the butter into the ingredients. Follow this process until the mixture forms coarse crumbs.

Set aside.

This recipe makes more crumb toppings than you will need. You can half the recipe, if you don’t want extra crumbs. I like to save the extra in my refrigerator for later recipes, such as topping muffins or bread!

Line a large sheet pan with parchment paper. Spray 6 (5 ounce) ramekins with non-stick cooking spray. Place the dishes on a parchment-lined sheet pan to catch any drips and for an easy clean up.