An easy, small-batch recipe filled with sweet, slightly tart cherries topped with a crumbly, crisp topping made without oats. A summer dream come true!
- 2 1/2 cups cherries, pitted, halved
- Half of a lemon, juiced
- 1 1/2 Tablespoons sugar
- Dash of cinnamon
- 6 Tablespoons flour
- 1/4 cup sugar
- 1/4 teaspoon kosher salt*
- 3 Tablespoons butter, cubed
- Preheat oven to 375°F. In a mixing bowl, combine cherries, lemon juice, 1 1/2 T sugar, and cinnamon. Set aside.
- In another mixing bowl, add flour, sugar, salt, and butter. Using a pie blender, two forks, or your fingers, cut the butter into the dry ingredients until a small crumb forms.
- Pour the cherries into a small baker, top with the flour/sugar topping. Bake for 45-50 minutes until top is golden brown and sides are bubbly. Let sit for 10 minutes to settle. Serve warm; excellent with ice cream.
I use a mix of halved and quartered cherries for additional texture. You could leave them whole if you have a cherry pitter and prefer that, too!
If using regular table salt, reduce to 1/8 teaspoon.
- Category: Dessert
- Method: Baking
Keywords: easy, summer, for two