Island Cherry Crumbles With Creamy Lime Whip

• FOR THE FILLING:
• 1/2 cups Sugar
• 2 Tablespoons Cornstarch
• 1/4 teaspoons Kosher Salt
• 4 cups Pitted Fresh Dark Sweet Cherries, Left Whole
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1/2 teaspoons Pure Vanilla Extract
• FOR THE CRUMBLE TOPPING:
• 1/3 cups Shredded Coconut
• 1/3 cups All-purpose Flour
• 1/3 cups Rolled Oats, Not Quick Cooking Oats
• 1/3 cups Brown Sugar
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Baking Powder
• 5 Tablespoons Unsalted Butter, At Room Temperature (do Not Melt), Cut Into 1/2" Pieces
• FOR THE CREAMY LIME WHIP:
• 1 cup Whipping Cream
• 4 ounces, weight Cream Cheese, At Room Temperature
• 3/4 cups Powdered Sugar
• 1 teaspoon Finely Grated Lime Zest
• 2 teaspoons Freshly Squeezed Lime Juice
• FOR THE OPTIONAL GARNISH:
• 1/4 cups Sliced Toasted Almonds
• 1/4 cups Toasted Coconut
• Fresh Lime Slices

1. Preheat oven to 425u0b0F. Place six 1-cup ramekins or half-pint canning jars on a large rimmed baking pan. Set aside.
2. For the filling:
3. In a medium bowl, whisk together the sugar, cornstarch, and salt. Stir in cherries, lemon juice, and vanilla. Set aside.
4. For the crumble topping:
5. 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.
6. Stir the cherry filling well and then divide between the 6 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.
7. For the creamy lime whip:
8. 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.
9. To assemble the island cherry crumbles:
10. 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.

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Taken from tastykitchen.com/recipes/desserts/island-cherry-crumbles-with-creamy-lime-whip/ (may not work)