I'm looking for an interesting recipe for a sour cherry crisp. No ginger, please.
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Lindsay-Jean is a Contributing Writer & Editor at Food52.
Maybe this one with a little more sugar? https://food52.com/recipes... or this recipe of Deb Perelman's minus the bottom crust? http://smittenkitchen.com...
I do not have a recipe for you but personally I would keep it simple. sour cherries are such a rare commodity, at least around here, I would not mess with them much. I'd use a basic crisp topping ( maybe with oats) and skip much in the way of spices. Maybe lemon zest in the topping would complement nicely.
Here is a recipe that I just saw in Cook's Country magazine; their recipes are super reliable so you always know it will turn out good! Now as to your personal taste? You'll have to be the judge of that :)
P.S. If you ever see a recipe with ginger in it, you can just omit it - it will never be "essential" as it's generally used in such small amounts. Also, any recipe for "cherry crisp" is probably using sour cherries, so that ought to help your search. And finally, Cook's Illustrated said that the Trader Joe's Dark-Red Morello Sour Cherries were "the only product worth using" - while I wouldn't go that far, they are the best sour cherries out there :) Happy baking and I hope whatever you choose turns out great!
No-Bake Cherry Crisp
From Cook's Country | June/July 2014
Why this recipe works:
Most fruit crisps are baked in the oven, but versions of this sweet cherry crisp either had stodgy, sticky fillings, or boiled over the topping, making it soggy. After testing various methods, we found that the best was actually the easiest: After browning a topping of almonds, sugar, flour, and butter in a skillet on the stovetop, we use the same pan to cook the filling. Starting with frozen pitted cherries is convenient, and once combined with sugar, lemon juice, and almond and vanilla extracts, they taste just as good as fresh. Cornstarch thickens the filling to a syrupy consistency, and dried cherries soak up excess moisture while adding texture.
There’s no need to thaw the cherries.
3/4 cup sliced almonds
2/3 cup (3 1/3 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1/3 cup (2 1/3 ounces) granulated sugar
1 tablespoon cornstarch
2 pounds frozen sweet cherries
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract
2/3 cup dried cherries
1. FOR THE TOPPING: Finely chop 1/4 cup almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
2. Toast remaining 1/2 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.
3. FOR THE FILLING: Combine 2 tablespoons sugar and cornstarch in small bowl; set aside. Combine cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries thaw and release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.
4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.
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Well played. You deserve a cookie.
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