Cherry Crisp

Combine the cherries, water, sugar and cornstarch in a pot, bring to boil, then simmer for 10 minutes, stirring occasionally.  Divide the cherry compote into 8 individual ramekins.

Mix the flour, brown sugar and pecans together, the cut in the cold butter with fingers, 2 knives or pastry utensil.  Sprinkle on top of the cherries.

Bake the crumbles at 375 F for 25 – 30 minutes until brown and bubbly.