MINI CHERRY CRUMBLES

Mini Cherry Crumbles image

Provided by Patricia Heaton

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 14

2 pounds frozen pitted cherries, thawed and drained
1/3 cup granulated sugar
1 inch peeled fresh ginger, finely grated
1/2 lemon, juiced
2 tablespoons cornstarch
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pinch kosher salt
1 tablespoon molasses (not blackstrap)
5 tablespoons unsalted butter, softened
Vanilla ice cream, for serving

Steps:

Special equipment: eight 4-ounce ceramic or foil ramekins
For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.
For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.
Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.