There is a reason why I stand over my sink and put pound after pound of cherries away in July. It is for moments like this in the middle of winter. This moment is brought to you by: Cherry Crisp.
So worth the stickiness. So worth the money.
To buy cherries, it is really a pretty good deal. We get it from a local farmer who goes up north and brings back a few truckloads. It is my understanding, they are sold out in a matter of hours. I get 30 lbs for about $45. Oh, did I mention they are already pitted and have a little bit of sugar added to them? Yes, easy to freeze, however, the stickiness remains. Of course, only 29 lbs make it into the freezer. The children usually beg for at least a pound to eat right away. No children, don’t eat fruit. Like I’m going to say no!
This Cherry Crisp recipe is easy. It mainly uses increments of one. (You’ll see.) Easy to remember.
2 cups cherries
1 cup quick cooking oatmeal
1 cup flour + 1 tablespoon
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 stick butter (melted)
Grease a square baking dish. Put cherries in dish. Mix 1 tablespoon flour with the cherries. Set aside. In a bowl, mix oatmeal, flour, brown sugar, baking soda, baking powder and cinnamon. Mix melted butter with dry ingredients. Spread topping on cherries. Bake for 40 minutes or until topping is golden and firm.