I’ve only been cherry picking once in my lifetime. At least once that I can remember. I don’t so much have any memories of the actual cherry-picking experience, just the aftermath. Apparently eating a lot of cherries at one time tends to give a person a severe tummy ache. It’s not one of my fonder memories, but I somehow got over it. Thank goodness, because now I absolutely love cherries. They aren’t the first fruit I look at in the produce section of the market, mostly because of their high cost, but when they’re in season I’m willing to pay the extra money for them.
Last week I bought a huge bag of cherries thinking I would snack on them during the week. Didn’t happen, as is often the case with fruit in our house. I’ll admit to always reaching for pretzels before any other type of snack. I’m not sure how I would live without Tiny Twists in my life; they are really the most perfect food. Anyway, my unhealthy snacking habits left me with an entire bag of cherries that really needed to be eaten or transformed into something else, before they turned in red gushy globs of muck. So Saturday morning I broke out the paring knife, and got to work taking out all of the cherry pits. Not the most fun task in the world, in fact it’s probably the only reason most of us don’t eat cherry pie every day. I swear to you though, that after you’ve pitted the cherries, this recipe couldn’t get any more simpler. Added bonus, you get to eat Cherry Pie Crumble for breakfast during the week. I really should work on changing my eating habits, shouldn’t I?
P.S. You can purchase several different types of cherry pitters that will claim to make your life easier, or try one of the many techniques that several people swear by. I find that none of those options remove 100% of the pits, leaving you uncertain of whether or not you may or may not lose a tooth during consumption. Put on some music and rock out as you pit your cherries the old fashioned way. Your teeth will thank you.
- 6 Cups Cherries, Halved and Pitted
- 1/2 Cup Granulated Sugar
- 3/4 Cup Water
- 2 Tablespoons Vanilla
- 4 Teaspoons Corn Starch
- 3/4 Cup All-Purpose Flour
- 1/3 Cup Light Brown Sugar, Packed
- 1/4 Cup Quick Cooking Oats
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Cinnamon
- 5 Tablespoons Unsalted Butter, Melted
- Preheat oven to 400 degrees.
- Place the cherries, granulated sugar, and water in a medium saucepan over high heat; cook for 5 minutes.
- In a small bowl, stir the corn starch into the vanilla, and then add it to the cherry mixture; cook for 1 minute.
- Pour the cherry filling into a pie plate; set aside.
- Mix the flour, brown sugar, oats, salt, cinnamon and cinnamon together in a mixing bowl.
- Add the melted butter and mix to combine.
- Crumble the topping over the cherry filling evenly, and then bake for 15 minutes.
- Place the pie plate on top of a baking sheet before it goes into the oven. If your pie is like mine, it will boil over, creating a stinky mess, even though it doesn’t look like it will. Trust me on this one. My house is going to stink whenever I use the oven for the next couple of weeks.
- After you are done pitting the cherries, make sure to go back through them and search for any misplaced cherry pits. You’ll be surprised how easy it is to accidentally throw a few of them in the wrong pile. You don’t want anyone chipping a tooth.
- To avoid staining, rinse your hands off in cold water every couple of minutes as you are pitting the cherries.
- Sprinkle toasted slivered almonds over the cherry crumble before serving.
- Serve with a gigantic scoop of vanilla ice cream or drizzle with a tablespoon of heavy whipping cream.
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