Saturday, 29 March 2008

Sour Cherry Crisp

I'm continuing to work at using the fruit I stashed in the freezer last summer. Sour cherries have a very short fresh season - not much more than two weeks - so it is well worth while to freeze, can or dry a whole bunch of them. Sweet cherries may be better for eating fresh, but the sour ones, as far as I am concerned, are better for everything else. They are just bursting with intense cherry flavour.

In the past, I have pitted the cherries before I freeze, can or dry them, but in the future I think I will mostly only pit them if I am going to dry them. That will speed up the processing considerably, allowing me to preserve more of them, and if it slows down the eating of them; well, that's a good thing. * Cherries are one of the most fabulous foods in existence and deserve to be eaten slowly and really savoured. Plus, many people think that cooking cherry dishes with the pits still in them adds to the flavour.

You could also use a litre (quart) of canned cherries if you like. In that case, you likely don't need to add sugar to them as they will be already sweetened, and you will need to add more tapioca, maybe twice as much, as they will be more liquid, but you will need to exercise your own judgement in both cases. You may wish to add more sugar to the cherries in any case - we like them quite zingy, others may prefer them sweeter.

6 servings
50 minutes - 10 minutes prep time; plus allow time to cool

4 cups frozen sour cherries, pitted or not
2 tablespoons minute tapioca
1 teaspoon almond extract
1/4 cup sugar

2/3 cup oat flour
2/3 cup barley flour
1/2 cup Sucanat
1/8 teaspoon salt
1/2 cup unsalted butter

Put the at least semi-thawed cherries in a 2 quart (or 2 litre) baking dish. Sprinkle them with the minute tapioca, almond extract and sugar.

Preheat the oven to 350°F.

Mix the flours, Sucanat and salt. Cut the butter into chunks and rub it in with your fingers, until all the flour is moistened and the mixture resembles coarse crumbs. Sprinkle it evenly over the top of the cherries.

Bake at 350°F for 40 minutes, until browned on top and bubbly. Let cool to at least warm before serving. (And note that it can stay very hot for quite a while.) Ideally, serve it with whipped cream or ice cream.

* If you are preserving cherries to be eaten by the young and reckless, or at least unco-ordinated - under 3, say - you had better pit them, I'm afraid.


Bellini Valli said...

When I lived in Ontario we used to visit an orchard in Milton. They had a cherry pittinh machine from the 1800's..a huge contraption. You could pick bushels of cherries and the machine would pit them all. It sure made canning that much easier:D

Kevin said...

That cherry crisp looks so good!

kimberly said...

I love the cherry combine with chocolate or with any recipe, they are simple delicous. That is why This blogs catch my attention and i think it is very helpful, i am very curious to know different way to prepare the cherry. Actually i was looking for information about how to buy viagra by internet and i found this blog. Absolutely interesting. I must to say all this information is really amazing.