One of my first grocery shopping memories is going to a local produce market with Mom and buying cherries. They had big bins of them and mom would select only the best cherries to be placed in her produce bag.
Thankfully no one sells cherries like that anymore (can you say germs?), but Mom and I still make plenty of trips to the produce markets (including that same one) and farmers’ markets picking up lots of cherries.
It’s one fruit I can’t get enough of, even after the time I swallowed a cherry pit. It’s easy enough to do when you’re eating them. That pit is tiny, just the right size to go down the hatch with the juicy fruit itself.
It was my first summer at home alone while Mom worked. I missed having a baby-sitter to keep me company, but Mom only worked two days a week, so I managed to occupy myself with movies and computer games most of the time without much effort.
By the time I was ready to start my day, ate breakfast, then lunch, and watched a movie, she was basically home. There may have been a few dance parties too because life should have dance parties.
I was eating my unassuming looking lunch one day when I realized I swallowed a cherry pit. There was no stopping breathing or need for a Heimlich, but I was freaking out nonetheless. I called Mom in a panic. She called the doctor who assured her I would live. I spent the rest of the day stressed, but here I am, years later alive and well, and still eating more cherries than any one person should.
A lot of my cherry consumption has come from this Triple Cherry Crisp. Full of fresh (and pitted!) bing, rainier, and sour cherries and topped with a crumbly oat crisp, I recommend just grabbing a spoon and eating this baby hot out of the oven. Of course, it’s also great cold the next day. And it makes an awesome breakfast. Ice cream may be a welcome companion too. Plus, it happens to be vegan and gluten free.
What I’m saying is you can’t go wrong with this crisp … as long as you double check you don’t accidentally add any pits!
1 cup old-fashioned rolled oats (gluten free if you like)
¾ cup oat flour (gluten free if you like, all-purpose would work as well)
½ teaspoon kosher salt
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tablespoon ground cinnamon
½ cup walnuts
7 tablespoons vegetable oil
2 cups sour cherries, pitted
2 cups rainier cherries, pitted
2 cups bing cherries, pitted
½ cup granulated sugar
2 tablespoons cornstarch
Preheat oven to 375 degrees F.
In a medium bowl, stir together cherries, sugar, and cornstarch. Allow to sit while you prepare the topping.
In a medium bowl, stir together oats, flour, salt, sugars, cinnamon, and walnuts. Drizzle in the oil and stir until all the ingredients are moistened and crumbs form.
Pour the fruit mixture into an 8 inch square pan. If the mixture is extra juicy, do not add all the juice. Evenly distribute the crumb mixture over the cherries. Place on a baking sheet, in case the fruit bubbles over during baking. Bake for 40-50 minutes, until the fruit is bubbling and the top is golden brown. This is best served hot out of the oven, but may be stored in the refrigerator for up to 3 days in an airtight container. Eat cold or heat in the microwave until warmed through.
Don’t forget to check out the other Sunday Supper dishes!
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
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