Tart Cherry Crisps

Fall is here!  Which means, a perfect time for pies!  I've recently bought this book and I love it and maybe you will too.  I've made their Tart Cherry Crisps recipe using individual ramekins rather than a larger pan, just for easier serving and quicker cooking time. 

The Southern Pic Book

Tart Cherry Crisps

Ingredients:
5 Cups - Frozen Cherries, thawed
1 Cup - Granulated Sugar
1 Tbsp - Cornstarch
1/4 tsp - Salt
1 Tbsp - Butter

1 Cup - All Purpose Flour
1/2 Cup - Brown Sugar, packed
1/2 tsp - Ground Cinnamon
1/4 tsp - Salt
8 Tbsp - Butter

Procedure:
1.  Place first four ingredients in a non-reactive pot, let sit for 15 minutes. 
2.  Bring pot to boil on medium-high heat.  Stir continuously and let it thicken.
3.  Removed from pan, stir in the 1 Tbsp butter and salt.
4.  Pour cherries into a baked pan.
5.  Combine All purpose flour, brown sugar, ground cinnamon, salt, and mix in diced butter until pea size.
6.  Distribute the flour mixture onto the cherry fillings.
7.  Bake at 350F for 40 minutes or until cherries are bubbling with topping golden brown.
8.  Serve with desired ice-cream.

Summer Fruit Tarts