It's All About the Cherry

The Bing Cherry season is back in full swing. They're sweet, delicious and perfect for a variety of summer recipes. My cherry pit tool is ready to take on any cherry recipe. 

Since their cultivation in the 1870s, Bing cherries have become the most popular of North American cherries, surpassing every other kind. Their deep red color of the cherries, and  consistently sweet taste make them a standout for a variety of recipe or snacking. Bing cherries are still true to their home roots, with the largest cherry producers on the Pacific coast states. Their season is relatively short.

Well you can breathe a sigh of relief if don't have a cherry picker as frozen cherries all pitted

for your convenience makes this crisp easy to put together. 

Skillet Cherry-Almond Crisp 
Recipes serves 2-3 and adapted from Cook's Country August/September 2016 
Ingredient Spotlight:Frozen sweet dark cherries are the backbone of this crisp but a handful of dried cherries added, punches up the cherry flavor with a concentrated sweetness and intense fruitiness. No need to thaw frozen cherries.  
Cooking Tips: Topping ingredients can be prepared ahead. If using fresh cherries increase the water from 1/3 cup to 1/2 cup.

Topping Ingredients:

• 1/3 cup flour
• 1/4 cup dry oatmeal (old fashioned or quick) 
• 1 tablespoon each white sugar and brown sugar
• 1/4 teaspoon vanilla 
• 1/2 teaspoon cinnamon
• 1/3 cup sliced almonds
• Pinch of salt
• 2-1/2  tablespoons melted butter

Topping Directions:

• Use a whisk to combine all ingredients except butter. Add in melted butter and use hands or pastry cutter to mix in butter. Mixture should resemble wet sand and no dry flour remains. Set aside.
• In an 8-9 inch skillet over medium-low toast almonds, about 3 minutes. 
• Add in topping mixtures, cook stirring constantly, until lightly browned. Transfer to a plate to cool.   

Filling Ingredients:

• 1-1/2 tablespoons sugar, divided
• 1 teaspoon cornstarch
• 10 oz. frozen or fresh sweet dark cherries  (about 3 cups) 
• 1/3 cup water
• 2 teaspoons lemon juice
• 1/4 teaspoon each vanilla and almond extract
• 1/8 teaspoon salt
• 1/3 cup dried cherries
• Optional (but highly suggested) 1 teaspoon cherry brandy

Filling Directions:

• Combine 1-1/2 teaspoons sugar and cornstarch. Set aside. 
• In the same skillet, wiped clean, combine cherries,water, lemon juice, vanilla and almond extract, salt and rest of sugar.
• Cook on low heat covered until cherries thaw, release their juices and mixture begins to simmer 4-5 minutes. Stir halfway through cooking. 
• Uncover and stir in dried cherries and simmer 2 minutes.
• Stir in cornstarch mixture and cook until thickened, about 40 seconds. Mix in cherry brandy if using. 
• Remove pan from heat. Sprinkle topping evenly over cherry filling. Return pan to a medium low heat until filling is bubbling around the edges, about 1 minute.  
• Serve warm and a small scoop of ice cream is just the piece de resistance!
  

Cherry-Apple Chutney