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!
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.
Notes
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.