1. Preheat oven to 350ºF. Lightly spray four 6-ounce ramekins* with cooking spray and place on a baking sheet.

Cherry Layer:

1. In a large bowl, combine cherries, sugar, flour, honey, and lemon juice, tossing together until cherries are evenly coated in mixture and flour is completely moistened. Set aside.

Brown Butter Crumble Layer:

1. Warm a small skillet over medium-low heat. Add 2 ounces (4 tablespoons) butter and whisk occasionally as the butter melts and starts to bubble. Continue whisking more frequently once the butter bubbles as it begins turn golden, cooking until it is a deep hazel-brown color. Remove from heat immediately and continue to whisk for about 30 seconds. Place on a cool surface.
2. While butter cools slightly, whisk together flour, oats, brown sugar, graham cracker crumbs, cinnamon, salt, baking powder, and baking soda in a large bowl until evenly combined. Add brown butter and mix in until all of the dry ingredients are evenly moistened. Add the cold cubed butter and rub in with fingertips until no large pieces remain. The mixture will be crumbly.

Finishing Crumbles

1. Divide cherry mixture evenly between the four ramekins; if you have a scale, you can use it to weigh the amount in each ramekin for better accuracy. Divide crumble topping evenly over cherries in each ramekin. It will look like A LOT of crumble topping (because it is), and the ramekins will be very full with the crumbles mounded on, but use it all.
2. Bake ramekins in the preheated oven for 30-33 minutes, until crumble is golden and the juices are bubbling to the tops of the ramekins. Cool slightly and serve while still warm. The crumbles can also be covered with plastic wrap and kept in the refrigerator until ready to serve. Reheat in the microwave for about 25-30 seconds per crumble before serving.