Serves 5.
5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.
2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).
3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.