cherries

Sour Cherry Crisp

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Recently my daughter Gillian brought me some fresh sour cherries. Cherries that are intended for baking, not eating out of hand.

I love sour cherries. In fact I like most foods that are sour -- anything that provides that satisfying pucker in my mouth. 

Mostly, I like sour cherry pie, but I didn't have enough fruit.

Also, I don't have a cherry pitter.

Thanks to some instruction at The Spruce, I learned how to remove the cherry stones using a pastry tube tip, so I decided to make two individual Sour Cherry Crisps.

Notice that the amount of sugar I use is less than what you'll see in most recipes. The point of sour cherries -- for me -- is that they are supposed to be sour, merely mellowed by sugar, not overwhelmed by it. But, by all means, if you like your desserts more on the sweet side, you can add more.

Sour Cherry Crisp

  • 5 cups pitted sour cherries
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1-1/2 cups old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted unsalted butter

Preheat the oven to 375 degrees. Place the cherries, sugar and cornstarch in a bowl and mix to coat the cherries completely. Spoon the cherries into 4 baking ramekins (or a small baking dish). In a bowl, mix the oats, all-purpose flour, brown sugar, cinnamon and salt until the ingredients are evenly distributed. Pour in the butter and mix to coat the dry ingredients. Spoon equal amounts of the oat mixture on top of the cherries. Bake for 28-30 minutes or until the top is crispy and golden brown.

Makes 4 servings

 

Cherry Muffins

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Today is George Washington's actual birthday (also my grandmother's) and when I was a kid, we used to celebrate on this day. It was always when we ate something with cherries because, well, as far as Washington was concerned, everyone knows the story about the cherry tree and all. And also my grandma loved cherry-vanilla ice cream.

I just happened to have a jar of cherries in the house so I figured I'd make something with it to wish happy birthday to my grandmother and also our first president.

These muffins.

Fortunately Purim is only a few days away, so I can give them away for mishloach manot. Otherwise I might eat all of them and that wouldn't be very good.

 

Cherry Muffins

  • 6 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1- 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon peel
  • 2 large eggs
  • 3/4 cup plain yogurt or dairy sour cream or buttermilk
  • 1/4 cup fruit juice
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh cherries

Preheat the oven to 400 degrees. Grease 12 muffin tins. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in a large bowl. In another bowl, mix the eggs, melted, cooled butter, yogurt, juice and vanilla extract. Pour the liquid ingredients into the dry ones and mix to combine ingredients. Fold in the cherries. Spoon the batter into the prepared muffin tins. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean.

Makes 12