Michael and I have found a FANTASTIC market for groceries that has excellent deals on produce. This week, cherries were on sale for $1.59 a pound and I couldn’t help myself.
There I was.
Staring at them.
And there they were.
Staring back at me.
And I may or may not have drooled a little.
And it was a beautiful moment.
This afternoon, I looked fondly at them in the refrigerator and new that we needed to make something delicious with them. I decided to free-form it and make up a recipe for cherry something. My original idea was pie, but lacking shortening for my favorite crust recipe, I decided to go for a crisp. They are hard to mess up, and I need that on my side.
I LOVED pitting cherries by hand. It may sound insane, but it was relaxing and delightful. I felt old-fashioned in some sort of way, and it was wonderful. *sigh*
Cherries and vanilla are a classic pair, and I love love love almond flavoring with cherries (also classic), so instead of choosing between the two, I did what I do best: remain ambivalent and choose both.
It turned out wonderfully! The cherries were sweet without being overpowering and the crisp was perfect with the flavors. I drool over the idea of serving it with homemade vanilla ice cream. *drool*
Stop reading this and just make it.
You’ll thank me.
- 4c sweet cherries, washed, pitted, and halved
- 3 Tbsp sugar
- ½ tsp vanilla
- 1 tsp almond flavoring
- 3 Tbsp flour
- pinch salt
- ½c butter
- ½c flour
- ½c quick oats
- 1c brown sugar
- pinch salt
- In a medium bowl, combine cherries, sugar, vanilla, and almond flavoring. Let sit for a few minutes and add flour and salt. If you want, slightly mash ingredients together with a potato masher. Pour into an 8×8 glass baking dish.
- Make crisp topping by combining butter, flour, oats, brown sugar, and salt with a pastry blender until well combined and crumbly. Sprinkle over cherry topping.
- Bake at 375 degrees for 40 minutes or until golden and crisped.