Updated April 28, 2011 I love making mini or individual desserts. Everyone feels special because they get their own and it is great portion control. I used our little white ramekin dishes. I pitted the cherries and made an easy oat topping-old fashioned oats, flour, cinnamon, brown sugar, a pinch of salt, and butter. The little crisps bubbled up in no time. I served them with a dallop of vanilla frozen yogurt. We ate our cherry crisps outside on our patio. Summer, I love you! Oh and I pitted the cherries by hand-the old school way. I really need to invest in a cherry pitter. Does anyone have one? Do they work well? Makes 3 individual crisps-we used small ramekins. You can double or triple it for one large crisp or more individual ones. About 1 ½ cups Rainer cherries, pitted and halved 2 T sugar 1 T flour ¾ cup old fashioned oats ½ tsp. cinnamon Pinch of salt 2 T. flour ½ cup brown sugar 2 T. cold butter-cut in small pieces
- Preheat the oven to 350 degrees. Spray ramekins with cooking spray. 2. In a small bowl sprinkle the cherries with the 2 T of sugar and flour. Mix well. Let sit while you make the oat topping. 3. In a small bowl add the oats, cinnamon, salt, flour, and brown sugar. Stir. 4. Add the butter to the oat mix. Mix with your hands until you have a crumbly mixture. 5. Pour sugared cherries into the sprayed ramekins. Make sure each one is even. Add the oat topping. 6. Place ramekins on a baking sheet and bake for 20-30 minutes. Until they are bubbling. 7. Cool for a minute and serve. We added a dallop of vanilla frozen yogurt:)
