Single-Serve Fresh Cherry Crumbles

Fresh cherry crumble recipe

The Spruce Eats / Ulyana Verbytska

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
421 Calories
17g Fat
68g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 421
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 241mg 10%
Total Carbohydrate 68g 25%
Dietary Fiber 4g 15%
Protein 4g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When summer comes, it is hard to resist those plump, deep red cherries piled high at the market. But we can eat just so many, right? As delicious as they are, it gets a little tiresome spitting out all those pits! That's when a warm fruit crumble comes into play. Here, fresh, sweet cherries are the star of these individual desserts where the bubbling juicy fruit is covered with a crunchy, buttery brown sugar crumble studded with nuts. Top each crumble with vanilla ice cream for pure perfection.


  • For the Crumble
  • 4 cups fresh sweet cherries (pitted)
  • 3/4 cup water
  • 3/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • For the Crumble Topping
  • 4 tablespoons butter
  • 1/3 cup brown sugar (packed)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup walnuts (or pecans, finely chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cherry crumble
    The Spruce Eats / Ulyana Verbytska
  2. Preheat oven to 375 F (190 C). Lightly spray 4 (7- to 8-ounce) ramekins or 5 to 6 (5- or 6-ounce) ramekins or custard cups with baking spray. Alternatively, lightly butter the bottoms and sides.

    The Spruce Eats / Ulyana Verbytska
  3. Combine the pitted cherries, water, sugar, and cornstarch in a medium saucepan and stir to blend. Place the pan over medium heat and bring to a simmer.

    Cherries in pot
    The Spruce Eats / Ulyana Verbytska
  4. Reduce heat and continue simmering, uncovered, for 10 minutes, stirring frequently.

    Reduce heat
    The Spruce Eats / Ulyana Verbytska
  5. Divide cherry mixture among the ramekins.

    Cherry in ramekins
    The Spruce Eats / Ulyana Verbytska
  6. Combine topping ingredients in a medium bowl.

    Combine topping
    The Spruce Eats / Ulyana Verbytska
  7. Sprinkle the topping evenly over each filled ramekin.

    Crumble on cherry
    The Spruce Eats / Ulyana Verbytska 
  8. Put ramekins in the oven with a baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until the topping is browned and the filling is bubbly.

    Put ramekin in oven
    The Spruce Eats / Ulyana Verbytska
    The Spruce Eats / Ulyana Verbytska

    Recipe Variations

    • If you don't have the proper dishes for individual crumbles, you can make one large dessert. Spray or butter a 9x13-inch pan and fill with cherry mixture. Then sprinkle the crumble over the entire top. Bake for 40 to 45 minutes or until the filling bubbles and the topping is golden.
    • A crisp is a similar dessert to a crumble (and the terms are interchangeable at times), but it includes oats in the topping mixture. If you would like, add about 2/3 cup of oats to the topping ingredients. Of course, if you have a surplus of other fresh fruits, you can substitute for the cherries. Blueberries, apricots, plums, and peaches are all wonderful options when making a crumble.

    Pitting Cherries 

    The best thing about fresh cherries is how they taste. The worst thing about fresh cherries is that we have to pit them. But there are some tricks to make this tedious job a little easier. There are some good cherry pitters on the market, but if you are not interested in another kitchen gadget not to worry; there are plenty of items you probably have in the house that will do the job just fine. One is a pastry tip (the metal piece that you put on the end of the pastry bag to pipe frosting). Place it tip-side-up on a cutting board and then push the cherry onto it—the pit should pop right out. You can also use a chopstick, pushing it in one end until the pit comes out the other. If the only tool you seem to have is a paperclip, that should work as well; unfold it once (keeping 2 curved ends) and push it inside the cherry, digging around until the pit comes out.