Sour Cherries Offer A Sweet Dessert

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I recently made this fantastic Sour Cherry Crisp. At least I think it is fantastic, considering I didn’t eat it. No, no, not because I lack a sweet tooth (by now we all know that is a complete and total falsehood), but because I am gluten-free and was out of almond flour and was therefore very SAD. Sad, I tell you.

But every single person in my house devoured it, so I have proof that it was delicious.

The great thing about this recipe is that it’s simple; all of the ingredients (besides the cherries) are in most kitchens. The other great thing about this recipe is that I actually have a cherry tree in my backyard, so I sent my four little minis out to pick lots and lots of cherries. This kept them busy for hours. Then how SAD was I? Not sad at all, I tell you.

Once the cherries were picked, we washed them and then pitted them, which offers a lot of opportunities for smashing, smushing, and comparing cherries to various body parts. The boys took the lead on this, because in this one instance, boys are better than girls.

Fresh Sour Cherry Crisp

Serves: 10

Prep Time: Depends on if you, too, have a cherry tree in your backyard and in-home child labor – if cherries are store bought, approximately 20 minutes

Bake Time: 45 minutes

Ingredients: 

  • 4 cups pitted sour cherries
  • 5 cups white sugar
  • 4 tablespoons all-purpose flour (if you are gluten-free like I am, and smart enough to have almond-flour in your pantry, not like I am, feel free to use it!)
  • 5 cups all purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar
  • 1 cup butter

Directions:

  • Preheat oven to 375 degrees
  • In a large bowl combine cherries, white sugar and 4 tablespoons of flour
  • Pour into a 9X13 greased baking dish
  • In a medium bowl (let’s be honest here, folks, I used the same bowl – less dishes) combine 1.5 cups of all-purpose flour, oats and brown sugar
  • Cut in butter until mixture is crumbly and sprinkle over cherries
  • Bake in preheated oven until for 45 minutes or until the top is golden and bubbly
  • Serve with vanilla ice cream or greek yogurt

 Submitted by Stephanie Blackford

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