31 Best Fresh Cherry Recipes To Make This Summer

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fresh Cherry Scones

Fresh Cherry Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘8’, ‘8 scones’]

Delicate, buttery scones studded with sweet, fresh cherries are the ultimate afternoon treat.

Ingredients

• 2 c. flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 stick (½ cup cold, salted butter)
• ½ c. sugar
• 1 egg
• ⅓ c. sour cream
• 1 Tablespoon vanilla extract
• 1 c. sweet cherries (pitted)
• coarse sanding sugar

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl combine the flour, baking powder, and baking soda.
3. Either cut cold butter into small pieces or grate frozen butter and add to the flour mixture. Use your hands and combine the butter with the flour mixture until pea sized dough balls form.
4. In a medium bowl combine the sugar, egg, sour cream, and vanilla. Mix well.
5. Add the sour cream mixture to the dry ingredients and mix until a dough forms.
6. Add the cherries and gently fold into the dough. It may make the dough sticky.
7. Turn the dough onto a floured cutting board and shape into a circle that is about ¾ inch thick.
8. Using a pizza cutter, cut the circle into 8 pieces.
9. Place the scones on a greased cookie sheet 2-3 inches apart.
10. If desired sprinkle with the coarse sugar.
11. Bake for 20-22 minutes or until the bottoms have browned.
12. Remove from oven and cool completely.

2. Sweet Cherry Cake

Cherry Clafoutis (Easy One-Pan Cherry Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT75M · Yield: [‘8’]

An easy cherry cake that is a simple country-style dessert. Get your butter and eggs out of the fridge ahead of time. For best results, weigh flour on a kitchen scale for accuracy.

Ingredients

• Non-stick spray or use the butter wrapper
• 35-40 large fresh sweet cherries (12 ounces before pitting)
• 1 cup gluten-free flour blend (4.6 ounces)
• 1 teaspoon baking powder (aluminum-free )
• 1 pinch sea salt
• 4 ounces unsalted dairy butter (at room temperature, sub plant butter)
• 3/4 cup cane sugar or monk fruit blend (6 ounces)
• 2 large eggs
• 1 teaspoon almond extract (or sub vanilla extract)
• 2-3 teaspoons sugar (optional for top before baking)
• 2 tablespoons heavy cream (optional )
• vanilla ice cream
• lightly sweetened whipped cream

Instructions Pre-heat Oven, Prepare Pan

1. Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or butter the bottom of the springform pan and line the bottom with a parchment circle.

Pit the Cherries

1. Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half, top to bottom.

Blend dry ingredients

1. Sift the flour, baking powder, and salt into a medium bowl. Give them a quick whisk to evenly combine and aerate the mixture.

Cream the butter and sugar

1. In a medium bowl, cream the butter and sugar together until light and fluffy with a hand-held electric mixer. Add the eggs and beat until incorporated and the batter is smooth, then add in the almond extract and heavy cream if using. Add in the flour blend. Beat on low speed, increasing speed as batter stiffens, until smooth. Batter will be thick.

Bake the Cake

1. Scrape batter into the pan and smooth to the edges with a flexible spatula or mini off-set spatula. Starting at the outer edge, place the cherries cut side down on top of the batter completely covering the top. Sprinkle the top with the 2-3 teaspoons of extra sugar if desired. Bake cake until golden on top, 45-55 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean, and top is lightly golden.

Cool Cake and Serve

1. Remove cake from the oven and allow to cool 10 minutes. Run a thin paring knife around the inside of the pan edge to free the cake. Pop the spring and remove the sides of the pan. Serve warm or at room temperature, topped with ice cream, whipped cream, or powdered sugar. Cake keeps 2 days well wrapped on the counter or up to 4 days in the refrigerator.

3. Roasted Cherry Brownies

Roasted Chocolate Cherry Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’16’, ’16 brownies’]

These cherry brownies are super fudgy chocolate brownies. They are filled and topped with roasted cherries.

Ingredients

• 2 cups Cherries cut in half (washed, pitted)
• Sprinkle of sugar
• 1 1/3 cup White granulated sugar
• 2 Large eggs
• 1 Egg yolk
• 5 TBSP Unsalted butter (melted)
• 1/3 cup Oil (canola or vegetable)
• 1 tsp Pure vanilla extract
• 3/4 cup All-purpose flour
• 3/4 cup Dutch process cocoa powder
• 1 TBSP Cornstarch
• 1 tsp Salt
• 1 cup Semi-sweet chocolate chips

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.
2. Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
3. In a mixing bowl, sift the flour, cocoa powder, cornstarch and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
4. While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low. Take off the mixer. Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don’t knock out any air.
5. Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into pan and spread until smooth.
6. Bake for 40-50 minutes. The brownies are done baking when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips. Let it cool in the pan completely.
7. Freeze the brownies for 15 minutes. Then, take out of the pan. Top with remaining cherries and cut and serve.

4. Mini Black Forest Cheesecakes

Mini Black Forest Cheesecakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup chocolate cookie crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup cherry pie filling or fresh cherries

Instructions

1. 1. Preheat oven to 325F (165C).
2. 2. Combine crumbs with melted butter and press evenly into four muffin cups lined with paper liners to form crusts.
3. 3. Beat cream cheese with sugar and vanilla until smooth; blend in sour cream and cocoa powder.
4. 4. Spoon filling over crusts and smooth the tops.
5. 5. Bake for 18–20 minutes until set; cool completely.
6. 6. Refrigerate at least 2 hours, then top with cherry filling before serving.

5. Cherry Cheesecake Popsicles

Cherry Cheesecake Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’]

Rich, creamy cheesecake popsicles with fresh cherry compote swirl, graham cracker crumbles & a couple of secret ingredients + starry nights, goosebumpy legs, and the magic of summer.

Ingredients

• 2 cups fresh pitted cherries (packed)
• 1/3 cup granulated sugar
• 8 oz cream cheese (softened)
• 1/3 cup granulated sugar
• 1/4 cup full-fat greek yogurt
• 1 tbsp lemon juice
• 1/8 tsp almond extract
• 3 tbsp crushed graham crackers
• 1 tsp melted butter

Instructions

1. Stir cherries and sugar in a saucepan over medium-high heat until cherries release their juices, reducing heat when they come to a rapid simmer. Maintain a low simmer until cherries are soft and juices start to thicken, about 10 minutes. Cool completely. (Which you can do quickly by scraping the compote into a freezer bag and submerging in an ice bath.)
2. With an electric mixer (or a strong arm), whisk together cheesecake base ingredients until smooth and fluffy.
3. In a separate small bowl, stir butter into graham crumbs until it resembles wet sand.
4. Alternate spoonfuls of cheesecake base and cherry compote into popsicle moulds until about 3/4 full.  Top with graham crumble and insert popsicle sticks. Freeze until completely solid, at least 4 hours.  To release popsicles easily from moulds, run them under hot water until they come out with a gentle tug.

6. Black Forest Cupcakes

Black Forest Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

These black forest cupcakes have a moist chocolate base, homemade cherry filling with Kirsch, and a light whipped cream topping.

Ingredients

• 1 cup cake flour (substitute all purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk
• 2 cups cherries (fresh or frozen)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon Kirsch (or other cherry liquor)
• 2 cups heavy whipping cream (cold)
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons flavorless powdered gelatin
• 2 tablespoons water
• fresh cherries
• dark chocolate shavings

Instructions Cherry Filling

1. In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes. Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes.
2. Can be made up to 3 days in advance and stored in an airtight container in the fridge

Chocolate Cupcakes

1. Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
2. Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
4. Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined.
5. Pour about 1/4 cup of batter into each cupcake liner (they should be about halfway full).
6. Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
7. Remove from pan and let cool on wire rack.
8. Let cupcakes cool completely before frosting.

Stabilized Whipped Cream

1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
2. Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
4. Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.

Assembly

1. Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (and by discard I mean snack on while you finish making the cupcakes).
2. Spoon the cooled cherry filling into each cupcake.
3. Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
4. Top with a dark chocolate shavings and a fresh cherry.

7. Cherry Bliss Balls

Cherry Bliss Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’28’, ’28 small balls’]

Bliss balls made with cherries, dates, coconut, oats and cacao. Nut free, making them perfect for lunchboxes.

Ingredients

• 9 (200g) Medjool Dates (pitted) (* See Note 1)
• 15 Cherries (pitted)
• 1 cup (75g) Desiccated Coconut (unsweetened)
• ⅓ cup (35g) Oats (* See Note 2)
• 1 ½ tbsp Cacao Powder

Instructions

1. Add all the ingredients to a blender and blend until everything is finely chopped and the mixture comes together. (See photo above)
2. Roll into small balls. Mine were around ½ a tablespoon each, weighing roughly 13g. I made 28 balls from the mixture.
3. Leave uncoated or roll in some desiccated coconut / cacao / LSA mix / crushed nuts etc.

8. No Bake Black Forest Cheesecake

No Bake Black Forest Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5H20M · Total: PT5H20M · Yield: 12

This easy, no bake black forest cheesecake features layers of crisp chocolate cookies, silky chocolate cheesecake, heavenly whipped cream and a delicious, homemade cherry compote.

Ingredients

• 1 1/2 cups chocolate cookies, crushed
• 6 tbsp unsalted butter, melted
• 3 packs (24oz) cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1 cup semi-sweet chocolate chips, melted
• 1/2 lb fresh cherries + more for garnishing
• 1 tbsp granulated sugar
• 1 1/2 cups heavy whipping cream
• 2 tsp vanilla extract

Instructions

1. Line a 8″x8″ square pan with parchment paper.
2. In a bowl, stir together the chocolate cookie crumbs and melted butter.
3. Press the mixture into the bottom of the parchment paper lined pan. Refrigerate.
4. Beat the cream cheese on high until smooth.
5. Add the powdered sugar beating on high until lump-free.
6. Add the melted chocolate and beat on low until just combined.
7. Pour the filling over the crust and refrigerate overnight or for at least 4-5 hours.
8. Pit the fresh cherries.
9. In a small saucepan, combine the pitted cherries and the sugar.
10. Simmer for about 10 minutes or until the juice has thickened. Allow to cool to at least room temperature.
11. In a bowl, whip the heavy cream and vanilla extract on high until stiff peaks form.
12. Spoon the cooled cherries into the whipped cream and gently swirl.
13. Pour whipped cream and cherries over cheesecake and serve immediately.

9. Sour Cherry Cake

Sour Cherry Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M

Delicious and utterly moist vanilla cake made with sour cherries.

Ingredients

• 5 eggs
• 1.5 cups sugar
• 1 tsp vanilla sugar
• ¾ cup plain yogurt (or vanilla)
• ½ cup vegetable oil
• 2 cups flour
• 1 tbsp baking powder
• 1.5 cup sour cherries (halves and pitted)
• ⅓ cup blended oats (for coating the cherries)
• pinch of salt

Instructions

1. In a separate bowl, combine baking powder with flour.
2. Combine sour cherries with blended oats. This will help prevent the cherries from sinking to the bottom as it bakes. Keep aside.
3. Beat eggs with sugar, vanilla sugar and a pinch of salt.
4. Blend well for 3-4 minutes on medium speed.
5. Add yogurt slowly and continue mixing.
6. Add oil slowly and continue mixing.
7. After about 10 minutes in total, add the dry ingredients. Slowly sift in the dry ingredients with the liquid ingredients and mix with a wooden spoon. Blend well.
8. Add half of the cherries into the bowl and fold in 2-3 times.
9. Pour batter into a greased pan.
10. By hand, place the remaining cherries on top. The cherries will be absorbed into the batter as it rises and bakes.
11. Bake 370F for 30-35 minutes. Check with a toothpick, if it comes out clean, then ready.

10. Toasted Coconut Cherry Thumbprint Cookies

Toasted Coconut Cherry Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT15M · Yield: [’10’, ’10 cookies’]

Soft and chewy with a crispy exterior, these vegan toasted coconut cherry thumbprint cookies are a quick and easy end of summer treat to make.

Ingredients

• ¼ cup coconut oil (room temperature)
• ½ cup light brown sugar
• 2 tbsp ground flaxseed (mixed with 5 tbsp water, for 2 flax ‘eggs’)
• 2 tsp pure vanilla extract
• 1 cup all purpose flour
• ½ cup old fashioned oats
• ⅓ cup coconut flakes ( sweetened)
• ½ tsp baking powder
• 1 pinch salt
• 5-7 whole fresh cherries (pitted and halved)

Instructions

1. Preheat the oven for 375 degrees Fahrenheit.*
2. Mix the ground flaxseed with 5 tbsp of water in a small bowl. Set aside to thicken for 5 minutes.
3. Mix together the coconut oil, brown sugar, thickened flax eggs, and vanilla together in a medium bowl.
4. Add the flour, oats, baking powder, salt and coconut flakes to the bowl. Stir until a soft dough forms.
5. Roll the dough into 1 inch balls. Press down the tops of the balls with your thumb.
6. Place 1-2 cherry halves onto the tops of each cookie.
7. Optional- sprinkle some additional coconut flakes on top of each cookie.
8. Bake for 10-12 minutes, until coconut is toasted on top and golden brown.

11. White Chocolate Cherry Scones

Cherry Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT30M · Total: PT2H · Yield: [‘8’, ‘8 scones’]

These cherry scones are perfect for a quick breakfast that’ll make you feel like you’re at your favorite coffee shop. They’re tender and buttery, with a light almond flavor and sweet roasted cherries in every bite – an easy recipe to make the most of cherry season!

Ingredients

• 1 1/2 cups (255 grams) pitted and quartered bing cherries
• 1 tablespoon granulated sugar
• 3 cups (360 grams) all-purpose flour (regular or gluten-free)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 10 tablespoons (142 grams) cold butter, cubed (salted or unsalted)
• 3/8 cup (74 grams) granulated sugar
• 3/8 cup (88 grams) heavy cream
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/2 cup (120 grams) whole milk
• 2 tablespoons heavy cream
• 1/4 teaspoon almond extract
• sliced almonds, for garnish
• coarse or sparkling sugar, for garnish

Instructions Roasted Cherries

1. Preheat oven to 425ºF. In an 8″ square glass baking dish (or similar), toss chopped cherries with granulated sugar. Roast in preheated oven for 15-20 minutes, until cherries are fragrant and have released some of their juices. Turn off oven and cool briefly at room temperature before transferring cherries to refrigerator to cool completely. (Cherries can also be placed in the freezer for 30-60 minutes to speed up this process.)

Scones

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Add the cubed butter and cut in with a pastry cutter (or rub into flour with fingertips) until no large pieces remain. Add the cooled cherries (fruit only, reserve thickened juices for another use) and toss in until well-dispersed and coated in flour mixture.
3. Drizzle the cream, almond extract, and vanilla extract over the flour mixture. Use a spatula to fold the liquids in until partially incorporated. Drizzle the milk on top and continue to fold until the dough comes together.
4. Line a baking sheet with parchment paper. Turn dough out onto the prepared baking sheet and use your hands to fold the dough over onto itself 2-3 times before gently shaping it into a 1″ thick round. Chill in the freezer for 1-2 hours before baking.

Glaze, Garnish, and Bake

1. Towards the end of the chilling period, preheat oven to 400ºF. In a small bowl, whisk together heavy cream and almond extract to make glaze.
2. Remove scones from freezer and use a bench scraper or sharp knife to cut the dough into 8 triangles, like you would cut a pizza. Separate the scones out on the baking sheet. Use a pastry brush to brush each scone with the cream mixture. Sprinkle scones with sliced almonds and coarse sugar, and gently dab a bit more cream on top.
3. Bake scones in preheated oven for 15-20 minutes, just until turning golden-brown along the edges. A toothpick inserted into the center of one should come out clean. Cool scones on pan for about 15 minutes, and then move to a wire cooling rack. Enjoy while still warm.

12. Cherry Mango Popsicles

Cherry Mango Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘4’, ‘4 popsicles’]

These cherry mango popsicles are a fun sweet treat for summer. Made without yogurt or dairy, they combine fruit and coconut milk and are so delicious! This recipe makes 4 popsicles, but will vary slightly depending upon the molds used.

Ingredients

• 1.5 cups frozen cherries
• 1 cup frozen mango
• 1/2 cup coconut milk

Instructions

1. Blend the fruit and coconut milk in a blender until all combined. You may need to scrape the sides down a few times.
2. Pour into a jug, then pour into your popsicle molds. Freeze for about an hour, then add the stick (depending upon the type of mold you are using). Return to the freezer for at least five hours or until fully frozen.

13. Cherry Almond Cake

Cherry Almond Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 slices’]

My fresh Cherry Almond Cake is a deliciously light and moist cake. It is a simple baked treat that is filled with the flavor of fresh cherries and sliced almonds.

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs (medium)
• 1 1/4 cups whole milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 Cups Cherries (pitted)
• 1 tablespoon white sugar
• 1 cup sliced almonds

Instructions

1. Preheat the oven to 356 F | 180 C. Grease a 9 inch springform with butter and place parchment paper at the bottom.
2. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk all together.
3. In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
4. Pour milk mixture into the flour bowl. Combine all together to get a cake batter.
5. Transfer batter in the springform. Place springform on a baking tray.
6. Top batter with cherries, sprinkle half of the sugar then add almonds. Sprinkle the rest of the sugar on the almonds.
7. Place in the middle of the oven and bake for 60 minutes.
8. To be sure that the cake is cooked, insert a skewer in the middle. Cake is cooked when the skewer comes out clean.
9. Allow the cake to cool down completely before serving.
10. Serve with some icing sugar.

14. Fresh Cherry Cake

Fresh Cherry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

Our light, moist cherry cake is studded with fresh cherries baked inside. The easy, white chocolate ganache is drizzled over the top and garnished with a crown of fresh cherries.

Ingredients

• 1 pound fresh cherries (divided)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ⅛ teaspoon freshly grated nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 1 cup vegetable oil
• ½ cup sour cream
• 1 teaspoon almond extract
• 2 tablespoons lemon zest
• 2 tablespoons all-purpose flour
• 15 ounces white chocolate
• ¾ cup heavy cream

Instructions Prepare the Cherries:

1. Place the cherries in a colander and rinse under cold water then drain on a kitchen towel.  Set aside about 15 cherries and keep refrigerated.
2. Stem, cut, and pit the remaining cherries and place them on a paper towel-lined plate. Set aside.

For the cake:

1. Preheat the oven to 350°F and coat the bottom and sides of a 9-inch springform/cheesecake pan.
2. Sift together the flour, baking powder, salt and nutmeg. Set aside.
3. In a large mixing bowl, beat the eggs and sugar on medium speed for about 5 minutes, until the mixture turns pale, thick, and airy. It should grow significantly in volume (nearly triple) and look light and creamy.You’re using whole eggs here, not just whites, so it won’t form stiff peaks. Instead, you’re looking for a smooth, fluffy texture that slowly folds back on itself when you lift the beaters.
4. Stop the mixer and add the oil, sour cream, almond extract and lemon zest.  Mix on low speed for 1 minute to combine.
5. Add the dry ingredients a third at a time folding in by hand just until combined.  Do not over mix the batter.
6. Place the prepared cherries in a bowl and toss with the 2 tablespoons of flour.
7. Pour 2/3 of the batter into the prepared pan and arrange 1/2 of the cherries on the batter.  Pour the remaining batter on the cherries and smooth the top.
8. Arrange the remaining 1/3 of the cherries on top of the batter.  Transfer the cake to the oven and bake for 45 to 50 minutes until a wooden pick inserted in the center comes out clean.
9. Remove from the oven and set on a wire rack to cool.
10. When the cake is cool, run a sharp knife around the inside of the pan to loosen the cake, release the side latch and lift off the pan rim.
11. Insert a thin sharp knife between the metal pan bottom and the cake to loosen and gently slide the cake back onto the wire rack.

For the White Chocolate Ganache:

1. Fill a saucepan with enough water so it is 2 inches deep.  Bring the water to a gentle simmer.  Do not boil the water.
2. Place a metal or glass bowl over the warm water.  Make sure that the bowl does not touch the water.
3. Place the chocolate and cream in the bowl and stir frequently.  When the chocolate is almost melted, remove the saucepan from the heat and let the rest of the chocolate melt, stirring frequently.  Any remaining bits of chocolate will melt as it continues to sit over the warm water.
4. To glaze the cake with the ganache, place a sheet of parchment paper beneath the wire rack to catch drips.   Pour the ganache in the center of the cake and carefully tip the cake, turning it so the ganache flows over the edges and drizzles down the sides.
5. Allow the cake to cool for 30 minutes, then arrange the un-pitted, seemed cherries on the top.  Set the cake and cooling rack directly into the refrigerator to finish cooling.

To serve:

1. Remove the cake from the refrigerator and transfer the cake to a cake plate or pedestal, slice and serve.

15. Cherry Sugar Cookies with Buttercream Frosting

Cherry Sugar Cookies with Buttercream Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT11M · Total: PT41M · Yield: [’36’, ’36 cookies (approx)’]

Not too sweet, soft, with crispy edge, these cream cheese sugar cookies are what dreams are made of! The cherry buttercream frosting is fresh and flavorful without using food coloring. Perfect for Valentine’s Day.

Ingredients

• 3 cups all purpose flour
• 3/4 cup granulated sugar
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1 cup (8oz) unsalted butter, softened to room temperature
• 4 oz block cream cheese, softened to room temperature (* Spreadable brands like Arla will not produce the same texture)
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 cups powdered confectioners sugar
• 1 12oz bag frozen pitted dark cherries (you’ll need 1/4 cup reduced)
• 4 oz block cream cheese
• 1 cup (8oz) unsalted butter at room temperature
• 1 tsp vanilla extract
• pinch of salt
• Optional: sprinkles

Instructions Cookie Instructions

1. Whisk the flour, salt and baking powder, together until combined and set aside. In a large bowl (using a hand or stand mixer) beat the butter and cream cheese together on high speed until smooth and creamy (about 2 minutes). Add the granulated sugar and beat on medium high speed until fluffy and light in color. Add the egg, vanilla and continue beating on medium high speed until well combined (about 1 minute). 
2. Slowly mix the dry ingredients into the wet ingredients on low speed until combined. The cookie dough will be very soft and creamy. 
3. Flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll out each portion onto a piece of wax paper or on a silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is even & about a 1/4-inch thick. Stack the dough, between two pieces of wax paper and lay them onto a cookie sheet. Refrigerate rolled and stacked dough for at least 2 hours.
4. Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Remove one of the dough pieces from the refrigerator. Using a cookie cutter cut the dough. Re-roll the remaining dough and continue cutting until all of the dough is used. Repeat this process with second piece of dough.
5. Arrange cookies on baking sheets a few inches apart. These cookies don’t spread much but, give them a little space between each one. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely before you begin decorating.
6. Once cool, spread your frosting onto your cookies and place them back onto the cookie sheet. Add sprinkles if you wish. Refrigerate for at least an hour to firm frosting before serving.

Frosting Instructions

1. Empty your bag of frozen cherries into a small pot and simmer them on med-low until soft (about 15 minutes). Once cherries are soft you’ll want to puree them. Mash them (I used a potato masher) in the pot they were simmering in and then beat them with a hand mixer on med speed or throw them in the food processor. Once pureed, set aside to cool.
2. Add butter to a medium sized mixing bowl. With a hand (or stand) mixer, beat butter until it’s light and fluffy. Take your time with this. Your butter will look yellow in the beginning and will turn to more of a light cream color when it’s been sufficiently whipped (about 2-4 minutes).
3. Add cream cheese, salt and vanilla and mix until combined. Add ¼ cup of your reduced cherry puree and mix until combined. Slowly add powdered sugar and mix until well combined. Your frosting should still look light and creamy.
4. If the consistency is too thin, add more powdered sugar. If it’s too thick add a bit of cream or milk. If the color of the frosting is not the color you want it, you can add additional cherry puree until you get the color you like. Freeze left over cherry puree for future baking.

16. Cherry Pound Cake

Cherry Pound Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 lb. 16 tablespoons unsalted butter
• 1 2/3 cup sugar
• 5 eggs
• 2 cups cake flour with 1 tablespoon removed and set aside
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups chopped fresh cherries

Instructions

1. Preheat oven to 325 degrees F.
2. Butter and lightly flour a 9 x 5-inch loaf pan.
3. In a small bowl, mix the chopped cherries with the reserved tablespoon of cake flour until well coated.
4. Cream the butter, slowly add the sugar, and beat until light.
5. Add the eggs, one at a time, beating each in well.
6. Stir in the flour, salt, and vanilla. Combine well.
7. With a rubber spatula, gently fold in the cherries.
8. Spoon into the pan.
9. Bake for 1 1/4 – 1 1/2 hours, or until a toothpick comes out clean.
10. Cool in the pan for 5 minutes before turning out onto a rack.

17. Cherry Crumb Bars

Cherry Crumb Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 servings’]

These bars are incredibly easy to make using fresh, sweet cherries and an easy to make crumb topping that doubles as the base layer too.

Ingredients

• 3/4 cup butter (melted)
• 1/2 cup sugar
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 2 cups sweet cherries ( pitted and sliced into quarters)
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 350F and line a 9×9 inch pan with parchment paper (Let the parchment overhang up the sides of the pan so you can easily lift it out of the pan when they’re done cooling).
2. In a large bowl, mix together the melted butter and sugar. Add the flour, baking powder, cinnamon, vanilla and salt and stir together until the mixture is crumbly.
3. Spread half of the mixture onto the bottom of the baking pan and press down to form the crust.
4. In a bowl, mix all of the filling ingredients together. Sprinkle the filling over the crust. Sprinkle the remaining crumble mixture over top of the filling.
5. Bake the bars for 30 minutes or until the crust turns a nice golden brown. Let cool before slicing.

18. Cherry Clafoutis

Cherry Clafoutis is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

This cherry clafoutis recipe tastes like French countryside cooking. It’s a simple dessert that lets fresh cherries shine as the batter bakes into a custard that’s not too sweet. It’s easier to make than you might think and perfect for summer.

Ingredients

• 1 tablespoon butter
• ½ cup all-purpose flour
• ½ cup sugar
• ¼ teaspoon salt
• 1 cup whole milk
• 3 large eggs
• 1 ½ teaspoons vanilla
• ½ teaspoon almond extract
• 3 cups fresh or frozen cherries (pitted)

Instructions

1. Preheat the oven to 350ºF (180ºC). Use your hands to grease a 9-inch (23-cm) round or square baking dish with the butter.
2. In a large bowl, whisk together the flour, sugar, and salt. Add the milk to the flour and whisk well to combine.
3. Add the eggs, vanilla, and almond extract. Whisk everything together until a smooth batter forms.
4. Pour ¾ cup (190ml) of the batter into the bottom of the buttered dish. Place the dish in the oven and bake it for 8 to 10 minutes or until set.
5. Remove the dish from the oven and carefully pour in the remaining batter. Scatter the cherries evenly around the dish. Return the dish to the oven and bake for 50 to 55 minutes (frozen cherries) or 45 to 50 minutes (fresh cherries). The clafoutis is done when the edges are puffy and golden and the middle is wobbly but not wet.
6. Remove the clafoutis from the oven and transfer to a wire rack to cool for 15 to 20 minutes. Spoon or slice, and serve warm.

19. Low Carb Cherry Pie Bars

Low-Carb Cherry Pie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’16’, ’16 Bars’]

The easiest cherry pie recipe you’ll ever make! 😉 These delicious grain-free sugar-free cherry pie bars are lovely for sharing.

Ingredients

• 3 cups 16 oz. frozen cherries*
• 1 Tbsp sugar-free granulated sweetener
• 1 Tbsp tapioca flour**
• Pinch sea salt
• 3 cups almond flour
• ½ cup coconut oil or butter (melted)
• ¼ cup sugar-free granulated sweetener
• Pinch sea salt
• 1 cup sugar-free powdered sugar
• 2 Tbsp water or lemon juice

Instructions

1. Prepare the Crust and Topping:1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
2. Stir all of the ingredients for the crust and topping in a large mixing bowl until it is well combined and a thick sticky dough forms. The dough may seem very crumbly – this is normal, and it will press together easily when you go to make the crust.
3. Measure out ¾ of a cup of the mixture and set it aside to use for the crumble topping later.
4. Transfer the remaining almond flour pie crust mixture to the parchment-lined pan and press it into an even layer with your hands. Use a fork to poke many holes in the crust. This will allow it to bake evenly as there will be some airflow through the shortbread crust.
5. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the crust is lightly golden brown. Remove the crust from the oven.
6. Make the Cherry Pie Filling:1. While the crust is baking, prepare the cherry filling. Transfer the frozen cherries and a pinch of sea salt to a saucepan. Cover the saucepan and heat it over medium heat on the stove top, stirring occasionally. After a few minutes, liquid will begin to leach out of the cherries, and once this occurs, you can mash the cherries with a spoon or fork until it reaches your desired consistency (creamy or chunky both work!).
7. Add the tapioca flour and sugar-free sweetener to the cherry pie filling and stir well to combine. Allow the mixture to boil for a couple of minutes to thicken, then remove it from the heat. It should be the consistency of cherry pie filling, rather than runny so just be sure to cook the filling until it is nice and thick.
8. Make the Bars:1. Pour the cherry pie filling on top of the prepared crust and smooth it into an even layer.
9. Use the reserved crumble mixture to sprinkle over the cherry filling. Note: you can leave the mixture very crumbly or you can press it into small dough nuggets, depending on the look you’re going for.
10. Bake the bars at 350 for 22 to 30 minutes or until the topping is golden-brown and the filling is bubbly. Remove the bars from the oven and allow them to cool for at least 30 minutes before slicing.
11. If you’d like, you can make the optional glaze by simply stirring together the sugar-free confectioners sweetener with water until it’s nice and creamy. Drizzle the glaze over the bars, and enjoy!

20. Amarena Cherry and Chocolate Marbled Heart Bundt Cake

Amarena Cherry and Chocolate Marbled Heart Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, softened
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup amarena cherries, halved and patted dry
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon milk for chocolate batter
• optional: extra melted chocolate for glaze

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a small Bundt or heart-shaped pan well.
2. 2. In a bowl, whisk together the flour, baking powder, and salt.
3. 3. In a separate bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
4. 4. Add eggs one at a time, beating after each addition, then mix in vanilla.
5. 5. Add half of the dry ingredients to the butter mixture, alternating with milk, until a smooth vanilla batter forms.
6. 6. Fold in the amarena cherries gently into the vanilla batter.
7. 7. In a small bowl, whisk cocoa powder with 1 tablespoon milk to create a chocolate portion. Fold a portion of the batter into this mixture to form a chocolate batter; you should have two batters: vanilla and chocolate.
8. 8. Pour half of the vanilla batter into the prepared pan, then add dollops of the chocolate batter and the remaining vanilla batter. Use a knife to swirl gently to create a marbled heart pattern.
9. 9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. 10. Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Serve as-is or with a light glaze if desired.

21. Black Forest Brownies

Black Forest Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT115M · Yield: [’16’, ’16 brownies’]

These Black Forest brownies are rich, fudgy brownies swirled with cherry sauce and topped with whipped cream for a super decadent treat that is surprisingly easy to make!

Ingredients

• 2 cups cherries (fresh or frozen)
• 1/4 cup granulated sugar
• 2 tablespoons Kirsch (or other cherry liqueur )
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 1/4 cups unsalted butter (melted)
• 1 1/2 cups light brown sugar
• 1 cup granulated sugar
• 4 large eggs (room temperature )
• 2 tablespoons Kirsch (or other cherry liqueur )
• 1 teaspoon vanilla extract
• 1 1/2 cups unsweetened cocoa powder
• 3/4 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chunks (optional)
• homemade whipped cream (or vanilla ice cream)
• fresh cherries
• chocolate shavings

Instructions Cherry Sauce

1. Add the cherries, kirsch, and sugar to a large pot.
2. Heat over medium heat until the cherries begin to break down and get syrupy.
3. Dissolve the cornstarch in water, then add to the cherries and stir until the filling thickens.
4. Remove from the heat and let cool completely to room temperature before swirling into the brownies. [You can also make the cherry sauce the night before and let chill in the fridge overnight!]
5. Set aside some of the syrup from the cherries to drizzle on the brownies later.

Brownies

1. Preheat the oven to 350°F.
2. Whisk together the melted butter, brown sugar, and granulated sugar.
3. Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color. To get crinkly brownie tops, be sure to whisk the sugar and eggs for at least 4-5 minutes.
4. Then add in the kirsch and vanilla extract and mix until smooth.
5. Fold in the cocoa powder, flour, and salt and mix until the batter is just combined. Then gently fold in the chocolate chunks.
6. Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the brownies right out of the pan!
7. Pour the batter into your prepared baking pan.
8. Drop small spoonful’s of the cooled cherry sauce on top of the brownie batter and gently swirl.
9. Bake at 350°F for 30-45 minutes or until an inserted knife comes out mostly clean.
10. Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the brownies out of the pan.
11. Top with homemade whipped cream, chocolate shavings, a drizzle of cherry syrup, and fresh cherries!
12. You can top the full tray of brownies with whipped cream if desired, but I recommend slicing the brownies and topping each individually right before serving!

22. Fresh Cherry Loaf Cake

Fresh Cherry Loaf Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’14’, ’14 -16 slices’]

This moist cherry loaf cake with yogurt is a quick and easy fresh cherry recipe perfect for summer; one of the best cherry cakes you could make.

Ingredients

• 160 g unsalted butter (5.5 oz/ ⅔ cup, room temperature)
• 160 g granulated sugar (5.5 oz/ ¾ cup + 1 tablespoon)
• 1 teaspoon vanilla extract
• 3 large eggs
• 150 g Greek yogurt (or sour cream, 5.5 oz/ ⅔ cup )
• 260 g all-purpose flour (9 oz/ 2 cups + 2 tablespoons )
• 2 teaspoons baking powder
• 300 g cherries (10.5 oz/ about 1 ⅓ cups, weighed after pitting, Note 2)
• 2 tablespoons brown sugar
• 1 teaspoon icing sugar
• 1-2 tablespoons dry breadcrumbs (optional for the loaf tin)

Instructions

1. Preheat the oven to 350°F/ 180°C. Butter the loaf pan and sprinkle it with dry breadcrumbs to coat or line it with parchment paper.1-2 tablespoons dry breadcrumbs
2. Pit and roughly chop the cherries. Weigh the needed amount and set it aside.300 g cherries/ 10.5 oz
3. Wet ingredients: Beat soft butter and sugar until pale and fluffy. Add vanilla extract, eggs, and yogurt. Beat to incorporate.160 g unsalted butter/ ⅔ cup + 160 g granulated sugar/ ¾ cup + 1 Tbsp + 1 teaspoon vanilla extract + 3 large eggs + 150 g Greek yogurt/ ⅔ cup
4. Add dry ingredients: Mix flour and baking powder in another bowl. Mix them shortly into the butter mixture.260 g all-purpose flour/ 2 cups + 2 Tbsp +2 teaspoons baking powder
5. Fold in ⅔ of the prepared cherries into the batter.
6. Transfer the batter to the prepared loaf pan. Scatter the remaining pitted cherries on top of the cake and sprinkle with the brown sugar.2 tablespoons brown sugar
7. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean. The baking time depends on the oven, so make sure you check.
8. Cool: Let the cherry loaf cake cool in the pan for about 15-20 minutes. Transfer to a wire rack to cool completely.
9. Decorate: Sprinkle with icing sugar before serving or glaze the cake if desired. 1 teaspoon icing sugar

23. Cherry Coffee Cake with Crumb Topping

Cherry Coffee Cake with Crumb Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 24

A simple and delicious coffee cake recipe using fresh cherries that’s finished with a cinnamon crumb topping.

Ingredients

• 1/2 c Butter, melted
• 2 Eggs
• 3 c Flour, All Purpose
• 1 c Granulated Sugar
• 1/2 cup Cherries, pitted and halved
• 2 teaspoon Vanilla
• 4 teaspoon Baking Powder
• 1.5 c Milk
• pinch of salt
• 1/2 c Butter, melted
• 1/2 c Brown Sugar
• 1 tablespoon Flour
• 1.5 tablespoon Cinnamon
• 1.5 c Fresh Cherries, pitted and halved (see below for frozen)
• 1 c Flour, AP
• 3/4 c Granulated Sugar
• 1/2 teaspoon Baking Powder
• 6 tablespoon Butter, melted

Instructions

1. Preheat oven to 350 F, grease one 9×13 pan or 3 small loaf pans (approx. 9×5).
2. Combine all cake ingredients (except cherries) in a stand mixer and beat on medium low speed until well mixed. Stir in your 1/2 cup cherries until combined.
3. Pour into your prepared pan(s), be sure to divide evenly if using multiple.
4. Mix all ingredients in your stand mixer (or hand mixer) until well combined, the butter and brown sugar will melt together.
5. Spread evenly on top of cake batter and swirl with a knife to gently push throughout cake (see photos)
6. Top cake with your cherries after you have swirled the cinnamon butter mixture.
7. In a small bowl combine all topping ingredients, mix with a fork until butter coats the flour and begins to form small pea size crumbles.
8. Sprinkle over the top of your cake and gently press into cherries.
9. Bake cake for 30-40 minutes (this will vary based off of your pans and oven so PLEASE set a timer and check for toothpick to come out clean after 30 mins)

24. Morello Cherry Crumble

Cherry Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

Cherry Crumble is a cherry lover’s dream! It’s filled with tart, sour cherries…then covered with a buttery, crisp topping.

Ingredients

• 1 24 oz jar tart pitted cherries in syrup
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1/4 tsp. ground cinnamon
• 1 tsp. vanilla
• 1 stick butter (chilled and cubed)
• 1/2 cup granulated sugar
• 1 cup all purpose flour
• 1/2 tsp. cornstarch
• 1 tsp. baking powder
• 1/4 tsp. salt
• dusting of ground cinnamon

Instructions CHERRY FILLING

1. Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.
2. Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.
3. Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.
4. Pour the cherry filling into a 9″ pie plate.

CRUMBLE TOPPING

1. Preheat oven to 350 degrees.
2. Cut a stick of chilled butter into cubes.
3. In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.
4. Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly.
5. Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.
6. Sprinkle the topping with a dusting of cinnamon.
7. Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.

25. Sour Cherry Jam

Sour Cherry Jam (No Pectin, Small Batch) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 1

Time to jam out this summer with small batch Sour Cherry Jam without pectin! Use it as a cake filling, swirl it into Greek yogurt, or simply spread it on toast.

Ingredients

• 2 cups sour cherries*, pitted and chopped
• 1 cup granulated sugar
• 1 teaspoon vanilla bean paste, seeds from 1 vanilla bean, or vanilla extract

Instructions

1. Place a small dish in the freezer to use for testing the jam.
2. In a large deep skillet, add cherries, sugar, and vanilla. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
3. When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
4. Transfer to a heat-proof container. Cool to room temperature. Use within 2 weeks. Once opened, store in the refrigerator.

26. Sour Cherry Hand Pies

Easy Sour Cherry Hand Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 8

These rustic and delicious sour cherry hand pies are the perfect dessert! The cherries are slightly tart, but still sweet and the pastry is flaky, buttery, and the ideal companion to the sour cherry filling!

Ingredients

• 2 premade pie dough circles
• 2c Sour cherry pie filling
• 1 egg (or milk)
• 1/4 c demerara sugar (see notes)
• a few tablespoons of water

Instructions

1. Preheat the oven to 350F
2. Thaw and unroll the pie dough circles and cut them into 8 slices.
3. Using your prepared cherry pie filling recipe, spoon 2-3 tablespoons of the filling into the center of one of the slices of dough. Be sure that the filling is spread over the slice, going towards the smaller end as well, but keep a 1/2″ edge for sealing.
4. Dip your finger in the water and trace the edges of the dough slice.
5. Place another dough slice on top of the one with cherries. With a fork, crimp the edges of the two slices together.
6. Lift the hand pies onto a parchment-lined baking tray.
7. With a sharp knife, carefully make three slices into the top piece of dough in order for steam to escape during the baking process.
8. Continue on with the rest of the pieces.
9. In a small bowl, combine the egg and a few tablespoons of water. *see notes
10. Sprinkle the demerara sugar over the top of the hand pies.
11. Bake in the oven for 15 -20 minutes or until nicely browned.
12. Remove from the oven and let cool.
13. Enjoy!

27. Vegan Cherry Pie

Vegan Cherry Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT55M · Total: PT145M · Yield: [’10’]

This vegan cherry pie consists of a sweet cherry filling baked inside a homemade flaky pie crust. The cherry pie filling can be made with fresh or frozen cherries making it perfect for anytime of year, not just summer!

Ingredients

• 1 batch vegan pie crust (prepared at least 1 hour ahead)
• 600 g fresh or frozen cherries (pitted, *see notes)
• 150 g granulated sugar (plus extra for garnish, *see notes)
• 40 g cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 tablespoons vegan butter (for glazing)

Instructions Make the pie crust

1. Prepare the pie crust recipe through to step 6.

Filling Method 1 (Using fresh cherries)

1. Wash the cherries and remove the pits. I find the recipe works best if the cherries are left whole rather than halved or quartered.
2. To a medium bowl, add the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the cherries and allow to sit at room temperature for 30 minutes. The cherries will release some of their juices, strain the juice into a large bowl by sitting the cherries into a fine-mesh sieve or strainer. Set the cherries aside.
3. Add the cherry juices to a saucepan and simmer over medium heat for 5 minutes, stirring frequently with a rubber spatula or whisk. The mixture will thicken. Remove the cherry mixture from the heat and stir in the cherries. Allow to cool to room temperature for 10-15 minutes.

Filling Method 2 (Using frozen cherries)

1. Add the frozen cherries to a saucepan and gently heat and stir until defrosted over a medium-low heat for 5 minutes. Drain the juices from the cherries by placing them in a fine-mesh sieve or strainer over a large bowl.
2. In a medium bowl, whisk together the sugar, cornstarch, lemon juice, and vanilla extract, and ¼ cup of the strained cherry juices to form a paste.
3. Add the cherry juices back to the saucepan along with the cornstarch paste and simmer over medium heat for 5 minutes, stirring frequently with a rubber spatula or whisk. The mixture will thicken. Remove the cherry mixture from the heat and stir in the cherries. Allow to cool to room temperature for 10-15 minutes.

Assembly

1. Meanwhile, preheat your oven to 200°C (392°F). Lightly grease the tart tin with some oil or vegan butter.
2. Remove the dough discs from the fridge and allow them to sit at room temperature for 5 minutes before rolling out. On a lightly floured surface, roll out one of the dough discs to a circumference wider than your pie tin. Carefully lift the pastry into the tart tin using your rolling pin.
3. Gently press the dough into the base and sides of the tin, being careful not to stretch it. Use scissors to trim off the excess pastry around the edges of the pan. To crimp the edges of the dough pinch the edges of the crust with your fingers, or crimp the edges using a fork. Pierce several holes into the base of the pastry using a fork.
4. Roll out the second disc of dough and either leave it in one whole piece or create a lattice design as shown on Sally’s Baking Recipes. Once you have added the top piece(s) of pastry, trim away any excess pastry that hangs over the edge and crimp the edges of the pastry to secure it. If leaving the top piece hole, use a knife to create slits in the pastry to prevent steam from building up underneath it.
5. Melt the 2 tablespoons of vegan butter and brush it on top of the pastry in an even layer. Sprinkle with granulated sugar.

Bake the pie

1. Bake in your oven which has been preheated to 200°C (392°F) for 20 minutes. Reduce the temperature to 190°C (374°F) and bake for another 30 minutes until golden brown.

Serving and storage

1. Once baked, allow the pie to come to room temperature for 30 minutes before chilling in the fridge. The filling will set once chilled making it much easier to slice the pie! I recommend chilling for at least an hour or up to a day before serving.
2. Cover any leftover pie well with plastic wrap and refrigerate for up to 5 days.

28. No-Bake Chocolate Cherry Fudge

No-Bake Chocolate Cherry Fudge Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT8H20M · Yield: 1

No-Bake Chocolate Cherry Fudge Recipe. This delicious, beautiful chocolate cherry fudge recipe is no-bake, vegan, and simple to make. If you have fresh cherries you will want to make this fantastic fudge recipe for your friends and family tonight.

Ingredients

• 2 tsp Arrowroot Powder
• 5 TSBP lukewarm Water
• 13.5oz Coconut Milk
• 7oz 70% Dark Chocolate
• 3 TBSP Cacao Powder
• 1/3 cup Agave Syrup
• 9oz fresh, Cherries

Instructions

1. Line a 9″ x 5″ (23 x 15 cm) baking dish with parchment paper that covers the sides of the pan.
2. Grease the bottom with sunflower oil.
3. Mix arrowroot powder with 5 tablespoons of lukewarm water, set aside.
4. In a saucepan, heat coconut milk with dark chocolate on low medium heat. Keep stirring until the chocolate melts and is smooth.
5. Add cacao powder and stir again.
6. Pour arrowroot liquid into chocolate mixture along with the agave syrup.
7. Decrease the heat to low. Keep stirring until you get a creamy consistency.
8. Pour chocolate mixture into the prepared baking dish.
9. Allow the chocolate mixture to cool down for 15 minutes.
10. Add the cherries on top.
11. Cover with aluminum foil and store in the freezer overnight.
12. Remove from the freezer two minutes before serving. (Warn people about the pits if you have not pitted the cherries.)

29. Vegan Black Forest Tart

Vegan Black Forest Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT270M · Yield: [’10’, ’10 serves’]

Vegan black forest tart which is quick and easy to make with only 7 ingredients. It’s decadent and will impress all your family and friends!

Ingredients

• 1 1/4 cups (155g) all-purpose plain flour ((note 1 for gluten free))
• 1/2 cup (110g) vegan butter or margarine
• 1/4 cup (25g) cocoa powder
• 3 tablespoons (35g) granulated sugar (or coconut sugar)
• Dash of cold water
• 1 3/4 cups (300 g) roughly chopped vegan chocolate (semi sweetened and finely chopped)
• 3/4 cup (180g) thick scoopable canned coconut cream
• Additional sweetener (to taste if desired)
• Pinch of salt
• 2 cups (300g) fresh cherries (1 cup pitted, 1 cup whole)
• 1 cup (240g) thick scoopable canned coconut cream

Instructions To make the base:

1. Preheat the oven to 180°C (350°F or gas mark 4). Line the bottom of an 20 cm (8 inch) loose-bottom tart tin.
2. Add all the base ingredients to a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
3. On a floured surface, roll out the pastry into a thin 25 cm (10 inch) circle. Transfer the pastry to the tart tin and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry.
4. Bake the crust for 15 to 20 minutes, or until the pastry is dry to the touch (note 2). Allow the pastry to cool in the tart tin.

To make the ganache:

1. Add the chocolate and coconut cream to a small or medium saucepan over medium heat. Stir and mix until the majority of the chocolate has melted. Remove the saucepan from the heat and set aside until all of the chocolate has melted.

To assemble the tart

1. Arrange a handful of pitted cherries on the base of the pastry. Pour over all the melted chocolate ganache. Press some of the remaining pitted cherries in the surface of the tart. Allow the tart to set in the fridge for at least 4 hours or until set.
2. Scoop out only the thick part of the coconut cream and place it in a bowl or stand mixer. Whisk on high for 5 minutes or until the cream is light and fluffy.
3. Top the tart with the whipped coconut cream and remaining whole cherries.
4. Serve immediately or store the tart in the fridge until needed. The tart can be kept in an airtight container in the fridge for up to 3 days.

30. Sour Cherry Coffee Cake

Sour Cherry Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT75M

Tart, sour cherries are the perfect addition to a sweet vanilla coffee cake with a crumble topping.

Ingredients

• 3/4 c. 1 1/2 sticks butter
• 1 c. sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/3 c. plain Greek yogurt
• 1/2 c. sour cream
• 1 3/4 c. flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 c. sour cherries (pitted)
• 4 Tablespoon butter
• 1/2 c. flour
• 1/3 c. oats
• 1/2 c. sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 x 9 baking dish with cooking spray.
2. In a large bowl cream together the butter and sugaar.
3. Add in the eggs and vanilla and mix until combined.
4. Stir in the yogurt and sour cream and mix well.
5. In a medium bowl combine the flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture and mix well.
7. Gently fold in the cherries taking care not to overmix.
8. Spread the batter into the prepared pan.
9. To make the crumble combine all topping ingredients in a bowl and use your fingers to press the butter into the other ingredients to form a crumble.
10. Sprinkle the crumble on top of the coffee cake.
11. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
12. Remove from oven and cool completely on a wire rack.

31. Mini Cherry Pie

Mini Cherry Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT65M · Yield: [‘4’, ‘4 -inch pie’]

Fresh cherries and a quick crust make a wonderful cherry pie for one. Double the batch and make a second one to share!

Ingredients

• 1 prepared pie crust (1/2 sheet)
• 1 cup fresh cherries (pitted)
• 2 tablespoons sugar
• 2 teaspoons lemon juice (fresh squeezed)
• 1 teaspoon cornstarch

Instructions

1. Prepare the rustic pie crust or use a pre-made crust. Cut the pie crust into two 6-inch circles. Place the bottom crust in a 4-inch pie or tart pan and set aside.
2. n a small saucepan add the cherries, sugar, cornstarch, and lemon juice. Let sit for a few minutes for the cherries to release some of their juices.
3. Over medium heat, cook the cherries to boiling then reduce the rest to low and continue cooking for about 2-3 minutes, stirring frequently to avoid scorching.
4. Remove from heat and let cool before adding the filling to the prepared pie.
5. Top the filled pie with the second crust And crimp the edges to close. Poke a couple of venting holes in the top crust.
6. Place pie on a small baking sheet and bake at 375 F for 40-4 minutes until the pie crust is browned and the filling is bubbly.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.