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Mini Cherry Crumbles from PBS Food

Daniel Hautzinger
A yellow mug of cherry crumble topped with ice cream and a cherry

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Mini Cherry Crumbles

Recipe from PBS Food's Jenna Weber. You can also make this in an 8-inch casserole dish if you don’t have individual 8-ounce dishes.


4 cups sliced, pitted sweet cherries
1 tablespoon fresh lemon juice
3/4 cup lightly packed brown sugar
1/2 cup flour
3/4 cup old fashioned oats
1/4 teaspoon salt
4 tablespoon cold, unsalted butter, cut into small pieces


1. Preheat oven to 375 degrees. Spray four individual 8-ounce ramekins with cooking spray. Set aside.

2. In a large bowl, toss the cherries with the lemon juice. Spoon about 1 cup cherries into each ramekin (you should be filling each ramekin to the top with cherries).

3. In another bowl, mix together the brown sugar, flour, oats, and salt. Using your fingers, mix in the butter until well incorporated. Spoon about 1/4 cup topping onto each ramekin—don’t be shy here! The more streusel the better. (You should have some leftover streusel topping.)

4. Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream!