GRANDMA RUTH'S CHERRY CRUMBLE

FOR THE CRUMBLE:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/3 cup firmly packed brown sugar
1/2 teaspoon nutmeg
1/3 cup butter
1/2 cup sliced almonds
FOR THE FILLING:
2 cans (16 oz) pitted tart cherries, drained
1/2 cup sugar
1 tablespoon flour
1 teaspoon vanilla
Vanilla ice cream (to serve)

Heat oven to 350 degrees F.

In large bowl stir together all crumble ingredients EXCEPT butter and almonds. Cut in butter until crumble; stir in almonds. Set aside.

In medium bowl stir together all filling ingredients EXCEPT ice cream. Place about 1/2 cup filling in each of 6 (6 oz) custard cups or ramekins.* Sprinkle each cup with about 1/4 cup crumble mixture; place cups on 15x10x1-inch jelly roll pan.

Bake for 25 to 30 minutes or until bubbly and lightly browned. Serve warm with vanilla ice cream.

*Grandma Ruth's Cherry Crumble can be baked in 1 1/2-quart casserole. Bake for 30 to 35 minutes.

Microwave Directions:
Prepare crumble and filling as directed above. Place about 1/2 cup filling in each of 6 (6 oz) custard cups or ramekins. Sprinkle each cup with about 1/4 cup crumble mixture. Arrange custard cups in circle in microwave. Microwave on HIGH, rearranging custard cups after half the time, until topping is set (10 to minutes). Serve warm with vanilla ice cream.

Servings: 6
Source: Treasury of Country Recipes