Island Cherry Crumbles with Creamy Lime Whip

I had never baked with sweet cherries until just a few years ago, when our daughter found a picture of a fresh cherry pie in my Bon Appetit magazine. As much as I had wanted to just pluck the stems from the cherries I had brought home and pop them in my mouth, one by one…I couldn’t deny Hatti’s zeal for that pie she found. So we made our first fresh sweet cherry pie.

And what a treat that pie turned out to be! It is now a summer tradition at our house.

This summer I came up with a new way to enjoy baked sweet cherries. This time in individual form, which I think is so much fun.

These Island Cherry Crumbles with Creamy Lime Whip are nothing short of amazing. With a touch of coconut and a whipped topping that is not only ultra creamy, but also bright and zesty with fresh lime, I am transported to an island of sweet cherry bliss.

Add another sweet cherry summer tradition to our family’s recipe list!

Island Cherry Crumbles with Creamy Lime Whip

Yield: 6 individual crumbles


    for the filling:
  • 1/2 c. sugar
  • 2 T. cornstarch
  • 1/4 tsp. kosher salt
  • 4 c. pitted fresh dark sweet cherries, left whole
  • 2 T. freshly squeezed lemon juice
  • 1/2 tsp. pure vanilla extract
  • for the crumble topping:
  • 1/3 c. shredded coconut
  • 1/3 c. all-purpose flour
  • 1/3 c. rolled oats (not quick cooking oats)
  • 1/3 c. brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 5 T. unsalted butter, at room temperature (do not melt), cut into 1/2" pieces
  • for the creamy lime whip:
  • 1 c. whipping cream
  • 4 oz. cream cheese, at room temperature
  • 3/4 c. powdered sugar
  • 1 tsp. finely grated lime zest
  • 2 tsp. freshly squeezed lime juice
  • optional garnish:
  • 1/4 c. sliced almonds, toasted
  • 1/4 c. coconut, toasted
  • fresh lime slices


Preheat oven to 425°. Place six 1-cup ramekins or half-pint canning jars on a large rimmed baking pan. Set aside.

for the filling:

In a medium bowl, whisk together the sugar, cornstarch, and salt. Stir in cherries, lemon juice, and vanilla. Set aside.

for the crumble topping:

In a medium bowl, whisk together the coconut, flour, oats, brown sugar, salt, and baking powder. Cut in the butter with a fork or pastry cutter until you have large pea-size crumbs.

Stir the cherry filling well and then divide between the six ramekins. Sprinkle the crumble topping over the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubbling. Remove to wire rack to cool.

for the creamy lime whip:

Whip the cream until stiff peaks form. Then remove the whipped cream to another bowl and set aside. Using the same bowl and beater(s) as you used with the cream, beat the cream cheese until completely smooth and creamy (no lumps!). Add powdered sugar, lime zest, and lime juice. Beat again until smooth. Gently fold the whipped cream back into the cream cheese mixture until fully incorporated.

to assemble the island cherry crumbles:

I like to eat these while they are still just a bit warm from the oven. Add a dollop of creamy lime whip to the tops of each crumble and then sprinkle with toasted almonds and coconut. Finish with a fresh lime slice.


from a farmgirl's dabbles

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