The bountiful cherry crop in Wisconsin and Michigan provides the inspiration for this fresh fruit dessert with all-American appeal. While Midwesterners may use tart cherries, we use more readily available sweet Bing cherries and add lemon juice to the mix. This dessert is best enjoyed warm, so reheat leftovers—if there are any.
6 cups (about 2 pounds) sweet cherries, pitted
1/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds
How to Make It
Preheat oven to 375°.
To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
I just made this and it is outstanding!!! I'm sure it will disappear before the day is over! Question: What do you think about freezing this? Should I freeze it after it has baked and cooled or should I freeze it before baking it? Any suggestions? I have a ton of sweet cherries and this is a great way to use them. Thanks for this super recipe and any freezing suggestions. 😄
I have made this three times, and love it more each time. I use frozen cherries (much easier), thawed and drained. If you don't like almond, use vanilla or even lemon extract in the filling, and lightly toasted chopped pecans in the topping. This is a very sweet dessert, so if you don't like sweet, tart it up a bit with more lemon juice or the above mentioned extract. And definitely serve it with vanilla ice cream, maybe with a bit of cinnamon sprinkled on top. This is a great recipe that has not failed to get rave reviews. I have served it twice at dinner parties and once just for my family. There are rarely leftovers, but those are good too!
Delicious! I don't alter the recipe at all. My husband asks me to make this about once a month. Once cooked, the cherries make a beautiful deep red syrup. Great for serving at a dinner party, with vanilla ice cream.
I have made this recipe several times and loved it every time. It does take a while to pit the cherries but it's so worth it. First time I made it I didn't have any almond extract so I used Amaretto, and it was delicious. Now I just get the tiny bottles of Amaretto and use that. The only other way I change the recipe is to make the topping with just the butter and flour, then add the oats, and sprinkle the sliced almonds on top for extra crunch. Everyone loves this recipe, as long as I get all the pits out!
Great recipe, but I used less sugar as the cherries were already sweet. Here is a hint. Buy yourself the new cherry pitter by Progressive - it pits 4 at a time, no mess and no staining your hands. Wonderful gadget and it does olives too.
This turned out great! Not too sweet. I increased the topping by 1/2, but it would have been just as good with the amount called for on the recipe. I used Amaretto instead of almond extract. Will definitely make it again. Great with vanilla ice cream and whipped cream!