The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.
I have never watched an episode of one of those hoarding shows. I aspire to be neat and organized, but I do not claim to be a domestic perfectionist.
While I consider myself to be better than most, the freezer is where things turn into a real jumble.
Overripe bananas are tucked into random openings among bags of frozen farmers market produce.
My latest discovery was a neglected gallon-sized Ziploc filled with pitted sour cherries from last season.
During my market trips the last few weeks, I have desperately wanted to buy a container or two of fresh tart cherries, but there will be no purchases until the freezer stash is gone.
As a kid I loved eating canned cherry pie filling, and ever since I have been a fan of artificial cherry flavor whether a lollipop or red licorice.
When I had the revelation that what I thought of as “true cherry” taste was doctored up fresh tart cherries, I was hooked, and that is what I blame for my hoarding tendency when cherries are in season.
While I would be perfectly happy with a bowl of these cherries cooked with a little sugar for a juicy, syrupy treat, I decided to top them with an oat and almond crust and baked a sour cherry crumble.
Instead of piling everything into one dish, I used ramekins to give everyone at a family dinner their own special dessert.
The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.
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