One of my husband’s favorite pies is cherry, and since I am not a fan of canned cherry pie filling, I decided to go the crisp route.  This recipe is adapted from Pioneer Woman’s Cherry Almond Crisp, but since I also not a fan of almonds/almond extract, I added pecans instead. It turned out fabulously and I will definitely be making it again.

Crumb Topping:

• 1/2 cup flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/4  teaspoon salt
• 4 tablespoons butter, salted
• 1/2 cup pecans, chopped

Cherry Filling:

• 1 lb frozen cherries
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Preheat the oven to 350. Spray 5 ramekins with non-stick baking spray and set aside. Combine all the dry ingredients in a medium bowl. Cut the butter into the dry mixture until it resembles coarse crumbs.  In a separate bowl, combine the cherries, vanilla, sugar and cornstarch and toss to coat. Evenly distribute the cherries between the ramekins then generously cover with the crumb topping. Don’t be afraid to pile the ramekin high as it will cook down during baking.  Bake for 40-45 minutes, or until golden and bubbling. Serve warm or room temperature with ice cream.