Tart Cherry Crumble

I had these grandiose ideas several months ago of eating a healthy smoothie every day–one made with chia seeds and frozen tart cherries. I realized I just don’t like smoothies that much (unless they are made with ice cream!) and so I had had all these tart cherries in my freezer, just sitting there. I came up with this delicious, dairy free, Tart Cherry Crumble. Feel free of course, to substitute the coconut oil with cold butter.

For this recipe, I used two creme brulee ramekins. Dust these with a non stick cooking spray and set oven to 350 degrees. In a small bowl, add 1 cup frozen tart cherries (I got mine from Costco). IMG_3041

On top of the cherries, sprinkle 1/2 TB of sugar, 1/2 TB of flour, and 1/4 tsp cinnamon. Stir to coat the cherries. Divide cherries between the two ramekins. If there is some extra sugar/flour mixture, just sprinkle it on top. IMG_3044

Use the same bowl and mix the ingredients for the crumble topping. 1/4 cup rolled oats, 1/2 TB white sugar, 1/2 TB brown sugar, 1/4 tsp cinnamon, and 1/2 TB flour. Then add 1 TB coconut oil and mix it in. It will appear “mushy” but just distribute it evenly and if they are large chunks, break them up. IMG_3045

Divide crumb mixture between the two ramekins. IMG_3048

Bake for 25 minutes and let cool for a few minutes. Enjoy! IMG_3049

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