Use chopped walnuts or pecans in the delicious buttery brown sugar topping. This is a great way to enjoy fresh sweet cherries.
- 4 cups fresh pitted cherries
- 3/4 cup water
- 3/4 cup sugar
- 2 1/2 tablespoons cornstarch
- 4 tablespoons butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped walnuts or pecans
Heat oven to 375° F (190° C/Gas Mark 5). Lightly spray 4 7- to 8-ounce ramekins or 5 to 6 5- or 6-ounces ramekins or custard cups with baking spray or lightly butter the bottoms and sides.
In a medium saucepan, combine the cherries, water, 3/4 cup sugar, and 2 1/2 tablespoons of cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.
Divide cherry mixture among 4 7- or 8-ounce ramekins (or 5 to 6 smaller ramekins or custard cups).
Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.
Put ramekins in the oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until browned and bubbly.
Serves 4 to 6.