With bright and tart, black sour cherries in season, we celebrated this delicious fruit by making a cherry granola crumble (amongst many other things)!
Sour cherries have a short 2-week period in late July, making them a rare and prized fruit - because they're highly perishable and a fruit that most consumers don't know what to make of, they're mainly grown for commercial use. If you peek at your farmer's market or pass a U-Pick Farm whilst they're in season, you may be able to get your hands on some sour cherries!
When roasted, sour cherries begin to caramelize, rounding out their sharp flavors while still offering a slightly acidic bite. Finished off with buttery crumble topping made of vanilla bean granola and honey, the cherry crumble balances sweet indulgence with acidity to cut through the richness. Use this simple recipe to make the most of your sour cherries this summer.
Our Vanilla Bean Granola adds depth of flavor and the perfect, oaty crunch to the succulent sour cherries. Bright and acidic, balanced by buttery, honey toasted oats.
Preheat the oven to 350 degrees. Toss all the filling ingredients together and set aside. For the streusel, mix the almond flour, oat flour, honey, and salt together. Rub the butter in until the mixture resembles cornmeal. Combine with the granola.
Place the filling into a pie pan and top with streusel. Bake until golden brown, about 40 minutes. Let cool slightly, then serve with whipped cream, yogurt, or ice cream.