While it seems like summer is a distant memory outside on this windy September day, here’s a ripe remembrance of those sweet summer days:
Summer’s Sweetest Sour
2 pints fresh sour cherries, pitted (or up to 6 cups)
1 cup sugar (3/4 granulated, ¼ dark brown Muscovado sugar)
Divide sugars as follows:
3 tbsp. granulated sugar
¾ cup (¼ dark brown and ½ granulated)
1 tbsp. dark brown sugar
1 cup AP flour
2 tsp. baking powder
1 tsp. freshly ground nutmeg
1 egg, lightly beaten
6 tbsp butter, melted
1 cup slivered almonds
Cherry pitter or a plastic straw
- Preheat oven to 400 degrees.
- Put cherries and 3 tbsp. granulated sugar into a medium saucepan. Heat over medium-low heat, stirring occasionally, until sugar dissolves, 8-10 minutes.
- Meanwhile, combine flour, baking powder, and ¾ cup of sugar in a medium bowl. Stir in egg with a fork, then use your fingers to work in egg until topping is crumbly. Set aside.
- Put cherry mixture into an 8” X 8” glass baking dish, then scatter topping over it in an even layer. Scatter almonds evenly over topping. Drizzle melted butter over topping and sprinkle the remaining 1 tbsp. sugar on top.
- Bake until topping is golden brown, 15-20 minutes. Set aside on a rack to cool briefly before serving. Serve with vanilla ice cream!
Based on recipe from Cracker Crumbs published in the 1960s
By the Woman’s Society of Christian Service of the First Methodist Churck of DeLand, Florida.
 Sour Cherry season in the mid-Atlantic is late June through July.  Taste the cherry mixture and depending on how sour the cherries are, you may want to add more sugar, 1-2 tbsp.  Use a glass baking dish so that you can see the pretty cherries bubbling as they cook and better to show off the deep scarlet color of the sour cherries.