Cherry Pie Cupcakes with Crumble Topping

Begin by making the pie dough. Add the flour, salt, sugar, and butter together in the bowl of a food processor. Pulse until the mixture is blended with pea-sized lumps within. Slowly pour in ice water while running the machine until the dough forms a ball. Add less water as opposed to more. Pour the dough onto waxed paper and press to form a flat circle. Cover and refrigerate for 30-60 minutes.
Combine the filling and topping ingredients in separate bowls and set them aside.
Preheat the oven to 400º F. Fill each cupcake tin with cupcake liners and spray lightly with vegetable oil.
When the dough is ready, place about 1/8 cup of chilled dough into the bottom of each cup and use your fingers to work the dough up the sides so it is even. Bake the pie crusts for about 10 minutes, until dough is firm and lightly brown.
Pour the filling into the prepared cups 2/3 full. Spoon 1-2 Tablespoons of the topping on each cup. Bake for 15-20 minutes, until the tops are golden brown. Let them cool for several minutes before gently removing them from the cupcake tin to cool completely.