Imagine having homemade sour cherry crumble, four pie tins full, ready, and waiting in your freezer. All you have to do is take one out, let it thaw, and then bake it on a cookie sheet. I'm still working on using up the fruit that I froze last summer, including tart cherries. So, I decided to make a few pie tins full of sour cherry pie filling and then add a crumble topping made with oatmeal, brown sugar, cinnamon, butter, and walnuts. In all, the batch I made filled four 8-inch tinfoil pie plates. Then, each of these fits inside a gallon ziplock bag. I used a straw to remove the air from each bag. They're ready to go into the freezer. With any kind of frozen dessert that has a crumble topping, I think I'll thaw it in the fridge first. That way, the topping won't get too brown during baking. Alternatively, I think you could bake it at a low temperature (like 325 degrees F) for a half-hour and then increase the heat at the end if needed. If the top starts to get browned,