I love cherries, and they bring back memories of visiting my aunt, uncle and cousins up on the mountain on Bald Top Road, which was just a few miles from our house, but seemed worlds away. They had wild cherry trees up there and my cousin and I would climb the trees (which were soooo tall!) and eat cherries before all the birds got to them.
We always had stained hands and clothes, but it was so worth it. I'm pleased to discover that SoJo also likes cherries, even if they're a little tart.
The funny thing is, they became tarter after baking, so then he was only into the crumb part of the crumble.
Again, I'm terrible about recipes, but as long as you have sugar and some butter, you can't go wrong with this one. And of course, the patience to sit there pitting cherries with a paring knife and fingers. And you thought that blogging took up time.
Filling:Preheat oven to 375 degrees. Toss the pitted cherries with the sugar and flour and spread in a small baking pan (I used a breadloaf pan, cuz that's what I had but I recommend a shallow pan). In another bowl, mix the dry topping ingredients, then cut in the butter with a fork, knife, or your hands until the topping looks crumbly, like little peas. Sprinkle over the cherries. You can dot the top with extra butter pieces if you wish. Bake for 45 minutes or until the top is golden brown and the juices are bubbling over the sides. Enjoy plain or with ice cream, whipped cream, or creme fraiche!
2 lbs bing cherries, pitted
1 tbsp flour
1/4 cup sugar
1/2 cup flour
1/2 cup oats
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter cut into pieces (half a stick--you can use more if you like)
Yum! My fingers are still stained from the work of the cherries. Not a bad way to spend a June morning.