Tag Archives: cherries

This Simple Cherry Crisp Will Make Your Summer That Much Sweeter

Nothing complements a summertime meal quite like a fruit-laden dessert – and this cherry crisp is easier to make than pie. There’s no better way to showcase the popular summer fruit in its prime than with a sweet, buttery golden oat topping that beautifully contrasts with the warm fruit beneath. Serve with a scoop of vanilla ice cream that can melt into both layers.

Easy Summer Cherry Crisp

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4-6

Ingredients:

Topping
½ cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup old fashioned rolled oats
½ teaspoon cinnamon
1/8 teaspoon salt
¼ cup unsalted butter, melted

Filling
6 cups cherries, pitted and halved
½ cup granulated sugar
¼ cup cornstarch

Directions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine flour, brown sugar, oats, cinnamon and salt. Stir in butter until combined.
3. In a large bowl, combine cherries and sugar. Let stand 5 minutes. Stir in cornstarch and pour into 9×5-inch pan. Sprinkle with oat mixture.

4. Bake until fruit is bubbling and topping is golden brown, about 40 minutes, covering with aluminum foil to prevent excess browning if necessary. Let cool 20 minutes. Serve warm or at room temperature.

Looking for more desserts that will satisfy your sweet tooth? We have 20 grilled desserts you can make on the BBQ, plus 40+ no-bake desserts you need to make this summer.

Cherry Galettes That Are Easier (And Prettier) Than Pie

Galettes are great. They’re not fussy. They don’t care if they’re imperfect on the outside because they know it’s what’s on the inside that counts.  And they don’t require the usual over-the-top latticework and crust crimping that makes you regret baking. Galettes are open-faced pies that ooze fruit juices and rustic charm – and they’re the easiest desserts to bake with fresh summer fruit.

Galettes are a perfectly portable dessert for summer picnics, afternoon teatime, birthdays… any occasion, really. And, they’re even more perfect when served warm with a scoop of vanilla ice cream. These freeform cherry galettes are a bite into summer’s best-kept baking secret.

Cherry Galette

Individual Cherry Galettes

Prep Time: 20 minutes
Chill Time: 2 hours 15 minutes
Bake Time: 30 minutes
Total Time: 3 hours 15 minutes
Makes: 5, 4-inch galettes

Ingredients:
Pastry:
2 1/2 cups all-purpose flour, more for rolling
1 Tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup cold water
4 Tbsp apple cider vinegar
1 cup ice

Filling:
3 cups cherries, pitted and halved
1/4 cup granulated sugar (see note below)
3 Tbsp all-purpose flour
1 Tbsp lemon juice
Pinch, salt
1/4 cup apricot jelly

Egg Wash and Sanding Sugar: 
1 large egg
1 to 2 Tbsp coarse sanding sugar, as needed

Directions:
Pastry:
1. In a large bowl, stir together flour, sugar and salt. Add butter and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender or two forks, cut butter into flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay).
3. Combine water, vinegar and ice in a small bowl. Add 2 Tbsp of the water mixture over the flour mixture, mixing or cutting with a bench scraper or spatula until fully incorporated. Continue to mix in water mixture, 1 to 2 Tbsp at a time, until dough just comes together in a ball, without being soggy (you will likely not use all of the water).
4. Shape dough into 5 flat discs, wrap in plastic and refrigerate for at least 1 hour, until chilled.
5. Lightly dust a clean surface with additional flour and roll chilled dough into a circle of approximately 5- to 6-inches in diameter.

CherryGalette-8

Filling and Assembly:
1. In a large bowl, toss gently to combine cherries, sugar, flour, lemon juice and salt. Let cherry mixture stand for 15 minutes.

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2. Spread a spoonful of apricot jelly (about 2 tsp per galette) on each rolled-out pastry disc. Using a slotted spoon, divide the fruit evenly between the discs, leaving liquid behind and allowing a 1-inch border around the edges. Discard liquid or save for another use (e.g. boil to cook out flour and thicken for use as an ice cream topping or cocktail syrup).
3. Fold the edges of the pastry over the filling to create a rustic pleated pattern.

CherryGalette-14

Egg Wash, Sanding Sugar and Baking:
1. Beat egg until uniform in colour. Gently brush egg wash over the folds to seal and sprinkle with coarse sanding sugar. Chill formed tarts until dough is firm, about 1 hour.

CherryGalette-20

2. While tarts are chilling, preheat oven to 400ºF. Remove galettes from refrigerator and immediately transfer to the oven. Bake until fruit juices bubble over and pastry is a deep golden brown, about 25 to 30 minutes.

CherryGalette-25

Serving:
1. Serve galettes warm with ice cream, if desired.

Note: When adding sugar to the galette filling, add it in increments and taste as you go. Riper, in-season fruits may require less sugar in the filling, while under ripe fruits may require 1 to 2 Tbsp more sugar.

CherryGalette-39

Craving more ice cream-topped pies? Here are 45 seasonal favourites to make the most of summer’s sweet bounty.

Weekend Brunch: Black Forest French Toast Roll-Ups

Forks and knives are totally optional when serving this super-fun twist on French toast. This unique brunch dish is easy to make, can be frozen to enjoy later, and the filling options are endless.

Here, we start with soft white bread coated in a homemade chocolate ganache, topped with cherries and rolled up tight. The rolls are then dipped in a cinnamon-spiced, chocolate milk-based French toast mixture, then cooked in a pan until all sides are golden brown. Impressive, satisfying and sure to please a crowd!

black-forest-french-toast-roll-ups

Prep: 25 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

Chocolate Ganache:
1/2 cup heavy cream
4 oz semisweet chocolate, coarsely chopped
2 tsp butter
1 pinch salt

French Toast Roll-ups:
8 slices white bread, crust removed
1 1/2 cups of whole cherries (pitted)
2 eggs
2/3 cup chocolate milk
1/2 tsp cinnamon
1 Tbsp butter
1/2 cup heavy cream, whipped
1/4 cup chocolate shavings (optional)

black-forest-french-toast-roll-ups2

Directions:

Chocolate Cherry Filling:
1. To make the ganache, place chocolate in a medium glass bowl.
2. Heat cream in a small saucepan over medium-high until it simmers with small bubbles along the edges, about 5 minutes. Pour over chocolate. Stir with a whisk until smooth. Add in butter and salt and stir until combined.
3. Coarsely chop 1/4 cup of cherries. Set aside the remaining whole cherries.

French Toast Mixture:
1. Using a rolling pin, flatten out each slice of bread.
2. Spread chocolate ganache towards one side of flattened bread slice. Sprinkle about 2 tsp of chopped cherries over chocolate and tightly roll up the slice of bread. Continue with remaining slices.
3. In a shallow dish beat chocolate milk, eggs and cinnamon to create the mixture dip for your bread.
4. Heat 1/2 butter in a large skillet over medium. Dip each roll into egg mixture and place in skillet. 5. Cook in batches of 3 or 4 and grease skillet with butter as needed. Turn the rolls as they cook until golden brown on each side, about 5 minutes.

The Fixings:
Top with whipped cream, warmed cherry sauce, reserved whole cherries and chocolate shavings.

How to Make Blushing Cherry-Berry Sangria

Gorgeous red fruit gives this bubbly sangria a mild blush, delivering a pop of flavour and colour to any budget-friendly bottle of sparkling wine.

Chock-full of strawberries, raspberries and cherries, and hit with muddled fresh mint, this fun and fruity cocktail is sure to become your go-to summertime sipper.

blushing-bubbly-sangria-recipe

Prep Time: 10 minutes
Standing Time: 15 minutes
Total Time: 25 minutes
Serves: 6 to 8

Ingredients:
1/2 cup fresh mint leaves
1/2 lemon, zest
1 lemon, juiced
1/3 cup granulated sugar
1/3 cup water
3 cups ice cubes
1 bottle (750 ml) dry sparkling wine, chilled
1 1/2 cups each frozen sliced strawberries and raspberries
1 cup frozen pitted sweet cherries

blushing-bubbly-sangria-recipe2

Directions:
1. In large pitcher, combine mint, lemon zest, lemon juice, sugar, and water. Stir, bruising mint slightly, with wooden spoon.
2. Let stand for 15 minutes.
3. Top with ice and sparkling wine; stir to combine. Stir in raspberries, strawberries and cherries.
4. Pour into chilled glasses to serve.

Looking for more cocktail recipes? Check out: 30 Cocktails to Keep You Cool This Summer.

Upside-Down Cherry Cheesecake Jars

Picnic Perfect Upside-Down Cherry Cheesecake Jars

Sour cherries have a short season beginning in June and ending in August. The plump ruby red gems are a delicious way to celebrate summer. The pucker-inducing stone fruit are more tart than their more common counterpart, but add the perfect balance to this creamy no-bake cheesecake.

In this recipe, a sweet-tart topping made of sour cherries is layered with a smooth and creamy cheesecake mixture with a hint of almond. To top it off, crunchy graham crumb streusel is sprinkled over top. Close the lids and bring these jar cakes along to your next picnic, and enjoy all the layers of red and white deliciousness with shear Canadian flavour.

Upside-Down Cherry Cheesecake Jars

Prep Time: 50 minutes
Total Time: 1 hour, 30 min
Makes: 6, 8-oz Jar Cakes

Ingredients:

Graham Crumb Streusel:
1/3 cup graham cracker crumb
1/3 cup brown sugar
1/3 cup all purpose flour
1/4 tsp cinnamon
¼ cup butter, at room temperature

Sour Cherry Sauce:
1/3 cup granulated sugar
2 Tbsp. lemon juice
1 Tbsp.cornstarch
2 cups sour cherries
2 tsp lemon zest

Cheesecake Filling:
½ cup sour cream
1 250 g brick cream cheese
3 Tbsp honey
1 tsp almond extract

Upside-Down Cherry Cheesecake Jars

Directions:

Graham Crumb Streusel:
1. Preheat oven to 350°F. Prepare a baking sheet lined with parchment.
2. In a bowl, combine graham cracker crumb, brown sugar, flour and cinnamon. Work the butter into the dry ingredients using your fingers until pea size clumps being to form, about 1 minute.
3. Pour the mixture onto prepared baking sheet and spread into a single layer.
4. Bake until mixture is golden brown and fragrant, about 15 minutes. Once cooled, break any big clumps into crumbs.

Sour Cherry Sauce:
1. Combine 1/3 cup sugar and lemon juice in a small saucepan heated over medium.
2. Add in cherries and cook until tender and sauce has thickened, about 5 minutes. Add in corn starch and cook until dissolved, about 1 minute.
3. Remove from heat and stir in lemon zest. Let cool.

Cheesecake Filling:
1. In the bowl of an electric mixer, or using a hand mixer, beat sour cream with cream cheese, honey and almond extract on high until smooth and fluffy.
2. Cool in fridge for about 1 hour. Transfer mixture into a piping bag.

Assembly:
1. Pipe one layer of cheesecake mixture into the bottom of each jar. Spoon a layer of sour cherry sauce over the cheesecake mixture. Continue this pattern leaving a 1/2 –inch of space at the top of each jar.
2. You can finish with a cheesecake layer or a cherry sauce layer. Sprinkle graham streusel over top layer of each jar cake.

Tip: If you cannot find fresh sour cherries, they can be replaced with frozen.