Cherries are one of the quintessential fruits of summer. Sour cherries have a unique tartness, giving them an added dimension of cherry flavor wherever you use them. And, unlike their sweet counterparts, they come in a variety of different shades. Sour cherries hold their authentic cherry flavor throughout a high heat cooking process, making them the ideal choice for baked goods or jams.
Pies, crumbles and crisps are the perfect canvas for fresh sour cherries—the buttery pastry and/or oat topping helps cut the fruit’s pungent acidity.
Sour cherries have less sugar than sweet cherries and that’s a good thing because their high acidity brings a bright, vivid flavor while their sugars will concentrate as you cook them. Once cooked, they’ll taste sweeter. When you bake with sweet cherries, the sugar is so high without acidity to balance it out, so the flavor is one-note, and sometimes too sweet.
The bright, vivid flavor of sour cherries complements many other flavors, including vanilla, chocolate, and cinnamon.
This sour cherry crisp is an easy way to let this fleeting seasonal ingredient shine.
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- 462 gm (3 cups) sour cherries, pitted
- 1/2 cup sugar
- 1/4 cup cherry juice (or water)
- 2 Tbsp cornstarch
- 3/4 cup quick oats
- 1/4 cup flour
- 1/3 cup brown sugar, packed
- 1/4 cup butter, softened
Ingredients
Filling
Oat Topping
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- Preheat oven to 350 F.
- In a saucepan, combine the cherries, sugar, juice & cornstarch. Make sure the cornstarch is well dispersed. Place saucepan over medium heat, stirring occasionally until bubbly & thickened. Pour the cherry filling into a greased 8 X 8-inch baking dish.
- In a bowl, combine oats, flour & brown sugar. Using a fork, mix in the softened butter until crumbly.
- Sprinkle the oat topping over the cherries & bake 30 minutes or until topping is a golden color.
- Serve at room temperature with whipped topping or vanilla ice cream if you wish.