I have a question about the recipe "Gluten-Free Cherry-Coconut Crisp" from glutenfreegirl. Sweet cherries or sour cherries? If using sour cherries, should I add more sugar?
I would always assume sweet cherries unless a recipe specifically calls for sour cherries. She has a Cherry Crumble Pie recipe on her blog (http://glutenfreegirl.com...) in which she used a combination of Bings and Rainiers.
I've not made this particular recipe, but I would err on the side of not adding more sugar, or if you do, don't add much more. I've been making sour cherry pies like they're going out of style lately and the ratio there is 5 cups sour cherries to 1 cup sugar; the pies are plenty sweet! Just my two cents. :)
mmmm sour cherries! i would definitely use those if you can get them and add only a little more sugar if you're concerned about tartness (emily's ratio sounds good). i find sour cherries have more depth of flavor than sweet ones.
I also would prefer sour cherries. The yin and yang with the sweeter coconut would, I think, be outrageous. In fact you've given me an idea.... Thanks!