Fresh Cherry Crisp
2 cups cherries, pitted
1/4 cup sugar
1 teaspoon cornstarch
4 tablespoons butter, cut into tiny cubes
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup chopped pecans
Ice cream or whipped cream, optional
Preheat oven to 375 degrees. Spray four ramekins with non-stick cooking spray.
Mix sugar and cornstarch in a bowl until combined. Add cherries and stir to coat. Set aside. In a medium bowl, combine butter, brown sugar, cinnamon, and flour. Mix with hands until mixture is crumbly, then toss in pecans and mix. Chill for 15 minutes.
Put a little crumble mixture in ramekins to make a thin bottom layer.
Divide the cherry mixture evenly among the ramekins. Sprinkle remaining crumble mixture evenly on cherries. Place ramekins on cookie sheet before placing in oven.
Bake for 30 minutes or until the topping is slightly golden and the cherry layer is bubbling.
Serve warm. If desired, top with ice cream or whipped cream.