If you are practicing restraint and not planning to make preserves, you content yourself with one quart. This is just enough cherries to make a pie, or better yet, a crumble.
You will need to use or freeze your cherries within a few days. Either way, you will need to pit them. Alternately, you may have a girlfriend who will pit them while you are at work. Having the latter, it is the method I recommend.
|With requisite vanilla bean ice cream.|
I cobbled (get it? cobbled?) a few recipes together and came up with this:
Sour Cherry Crumble
4 cups pitted sour cherries
1/2 cup sugar
1/4 cup flour
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup sliced almonds
- Combine all ingredients for cherries and pour into a shallow 2 or 3-quart baking dish.
- Slice 1 tablespoon of butter onto top of cherries.
- Combine remaining butter, brown sugar, and flour and mix until butter is the size of small peas. Add oats and almonds and mix to combine.
- Sprinkle topping over cherries and bake at 325 degrees for one hour and fifteen minutes or until top is golden and cherries are bubbly.
Literate Baker confessions: This, like the blueberry cake, was good for breakfast.