Posted by: Rachel | May 26, 2012

’bout that bowl of cherries….

Mmmmmm! I was lucky enough to be in St. Louis last weekend when the cherries were just coming ripe. I love ’em, sweet, tart, Bing, Napoleon (Ranier), any kind I can get my hands on (or teeth into, I guess) and we just cannot grow them in central Texas, as they are sensible trees and like an actual winter.

I was treated to a beautiful brunch with at the home of new friends, and they heard (probably because I told them) that I have this cherry affliction that goes unfed. See how kind they were? Mmmm… Perhaps I should have pushed the bowls closer together to see if I could make sort of a cherry cherry berry Venn diagram

sour cherries, bing cherries and blueberries

yup, it’s the berries…

I think I’m in love! The little red cherries at the front are the tart/sour ones that are perfect for baking. I don’t know the name of the actual variety but they were tasty right out of the bowl, if a tiny bit puckery. Oh mmm…

And, as if that weren’t enough, I was treated to a beautiful cherry crisp. I begged the recipe for us:

Meet Me in St Louis, Louis Cheery Cherry Crisp

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 8 (if you’re really full from brunch, else 6)

baked cherry crisp

crumbly Crisp or crispy Crumble?

5 cups fresh pitted tart cherries OR 2 (14.5 ounce) cans unsweetened red tart pitted cherries, drained
2 tablespoons sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter

Place (pitted, oh so carefully pitted!!) cherries in an ungreased 9-in. pie plate. Sprinkle with sugar.

In a bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries.

Bake, uncovered, at 375F for 30-40 minutes or until top is bubbly. Let cool but serve warm.

This crispy crumbly crisp was just sweet enough, and perfectly done. Purists will say that no vanilla ice cream is required and I agree, but in case you’re that sort of person, there is mighty fine frozen custard to be had in St Louis, no worries. This was my first visit and I hope not my last. Great food, new friends, and (thanks again to all (or “all of y’all” as they say in these parts)!) I had a wonderful time.



  1. Excellent, though i shall have to make this with cans since our cherry harvest was frosted to death this year! (sad face!).. c

    • I’m thinking I’ll go with peaches since we are overrun with ’em this year… different but still yummy I betcha. Truly sorry to hear about your cherries – I feel your pain!

  2. I’d have to say that frozen custard on the “crumble” is required! St. Louis is my hometown and hope that you were treated to Ted Drewes frozen custard there. I lived just a couple blocks from Ted’s (fortunately!).

    • I did try their chocolate and it was divine. Now I have something to attempt to attain with my little ice cream machine this summer 😉 Mmmmmm!

  3. We have those little red cherries here – they’re called wild cherries and they’re wonderful for cooking. I like the sharpness, so long as they have sugar added to make jam. The others look wonderful for just eating as they are….lucky you!

  4. Cherries just came out here in California last week, first Brooks, then Rainier, but few fresh sour cherries are available. Sour cherries make the best pies so we buy them dried and canned to get them.

    • I’ve never seen the sour ones in the stores here, or in stores anywhere, for that matter! Perhaps they don’t travel well? Too bad…

  5. I love cherries and I love sensible trees.

    • yes to both ! 🙂

  6. I love tart cherries…so perfect in a pie or crisp. Your recipe sounds terrific.

  7. Wonderful, we´re so close to chery time here, so I can´t wait to make this!

  8. Sigh…if you’re getting cherries in North America, then we have a six month wait for them here in Sydney Australia! But when they arrive, I’ll come back for your recipe! 🙂

    • If only I lived somewhere that they actually grew… I love ’em but they have to travel a way to get to me in Texas! Ah, but the local peaches this year… mmmmmmmm!!!

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