- 6 cups pitted cherries
- 1 cup water
- 1/2 cup sugar
- 2 1/2 tbsps cornstarch
- 1/2 cup flour
- 3 tbsp + 1 tsp brown sugar
- 1/2 cup pecans, coarsely chopped
4 tbsp cold butter
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.
Original Recipe: http://cookinginsens.wordpress.com/2012/06/11/cherry-crumble/