Sour can be just as good as sweet, especially in our Sour Cherry Crisp. If you find yourself wondering what to do with cherries while they’re in season this summer, a sour cherry baked good is a great recipe to try. This recipe only takes about a half hour to bake and the result is a delicious, low-sugar baked good you can eat any time of day. Plus, pair it with a Cherry Tart Negroni cocktail to match their distinct tastes!
Sour vs. Sweet Cherries, What’s the Difference?
When you think cherries, you’re probably imagining sweet cherries. But their smaller, tarter cousin, sour cherries, are better for baking or turning into jam, because they dissolve faster and add a complex tartness to cooked foods. Even if you aren’t sure about trying sour cherries on their own, when you use them in a recipe, it mellows out the tartness while still letting the natural flavors of the cherries thrive. The variations of Morello, Montmercy, and Balaton are all sour cherries that can be used for yogurt toppings, jams, or in recipes like Sour Cherry Crisp one.
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Sour Cherry Crisp
Description
Sour beats out sweet in this warm, gooey dessert.
Ingredients
- 4 cups sour cherries, fresh and pitted
- 1 tbsp flour
- ⅓ cup white sugar
- ¾ cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- 3/4 cup butter
Instructions
-
- Preheat the oven to 350 degrees.
- Combine the cherries, sugar, and flour in a bowl. Mix well.
- Transfer the berries to a 7×9 or 8×8 baking dish
- In another bowl, combine the flour, oats, and brown sugar. Mix well.
- Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
- Sprinkle this topping over the cherries and bake for 30 – 40 minutes, or until the sides are bubbly and the topping is golden brown.
Recipe by Anna Franklin
Story by Emma Riva
Photography by Dave Bryce
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