31 Tart Cherry Recipes That are Easy as Pie

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. 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.

2. Cherry Fritters

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

Recipe details: Prep: PT20M · Cook: PT25M · Yield: [’24’, ’24 Fritters’]

Simple, classic French fritters are studded with juicy cherries for a summer treat that can’t be beat!

Ingredients

• 1 c Water
• ½ c Salted Butter
• 1 tablespoon Sugar
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Cinnamon (optional)
• 1 c Flour
• 4 Eggs
• 1 c Cherries (Pitted and halved)
• Vegetable Oil For deep frying
• 1 ½ cups Powdered Sugar
• 2 Tablespoons Water
• 1 teaspoon Vanilla Extract

Instructions Fritters

1. In a medium sized pot, heat water, sugar and butter until it comes to a boil, then remove from heat.
2. Stir in vanilla, then add flour and cinnamon and stir well. It will be lumpy at first but keep stirring until it comes together in a ball and leaves the sides of the pan.
3. Add in eggs one at a time, stirring after each one until fully incorporated. The batter will become nice and glossy by the time all 4 eggs are incorporated.
4. Gently fold in the cherries.
5. Preheat 2-3 inches of oil in a deep fryer set to 350′ F or a pot on the stove set to medium.
6. Once oil is hot (test by dropping a small drop of batter in, if it starts to bubble right away, the oil is ready) carefully drop batter in by heaping teaspoons. Only add as many as can fit in one layer with a little space between each one.
7. Cook until brown on one side, then flip and brown on the other side. These take approximately 5 minutes per batch. If they are browning too fast or too slow, adjust your heat accordingly.
8. Once browned, remove with slotted spoon to a wire rack or paper towel lined plate to drain.

Glaze

1. Combine glaze ingredients, and stir until smooth.
2. Dip each fritter into glaze or drizzle it over generously. Transfer to a wire rack, placed over a cookie sheet, plate, or paper towels to catch drips. Serve and enjoy!

3. Cherry Blueberry Cobbler

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’16’]

There’s something nostalgic about a fruit cobbler. Two fresh and juicy summer fruits combined and baked underneath a soft, buttery, biscuit-like golden crust make this Cherry Blueberry Cobbler a dessert you won’t be able to pass up.

Ingredients

• 3 cups sweet cherries (fresh or frozen)
• 3 cups blueberries (fresh or frozen)
• 2 tbsp cornstarch
• 1/2 cup cane sugar
• 1 lemon (juiced)
• 1 stick butter
• 1 1/2 cups all purpose flour
• 1 cup cane sugar
• 1 tsp baking powder
• 1/2 cup unsweetened almond milk ((can use any milk))
• 1 tsp vanilla

Instructions

1. Preheat the oven to 350°F.
2. Remove all of the cherry pits. The easiest way to do this is to hold a cherry with your index and thumb finger on a cutting board. Use a metal straw and pearce down through the cherry. The pit should pop out pretty seamlessly.
3. In a mixing bowl, combine blueberries and fresh pitted cherries. Use a juicer to juice one lemon into the bowl. Sprinkle sugar and cornstarch on the berries. Toss together until sugar and cornstarch are absorbed.
4. In another mixing bowl, melt the butter in 20 second intervals in the microwave.
5. Add in flour, sugar, baking powder, and vanilla extract to the butter. Use a pastry blender to combine until you have a sugar cookie-like texture. You can do this with a fork if you don’t have a pastry blender.
6. Gradually pour the milk into the bowl with the dough mixture. You should end up with a muffin/thicker pancake batter texture once all of the milk is absorbed.
7. Heavily grease a casserole dish. Pour the berries into the dish and then pour the biscuit batter on top of the fruit. Try to cover all of the berries with the batter.
8. Bake for 40-45 minutes or until the batter comes out clean with a toothpick and the cobbler topping begins to turn golden brown.
9. Serve warm with a scoop of vanilla ice cream and/or whipped cream. Enjoy!

4. German Sour Cherry Cake

German Sour Cherry Cake with Streusel (called Fireman Cake “Feuerwehrkuchen” ) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [’12’]

This German Sour Cherry Cake with Streusel (called Fireman Cake “Feuerwehrkuchen” ) consists of a buttery shortcrust pastry, a luscious sour cherry filling, and a nutty hazelnut crumble, all topped with lightly sweetened whipped cream. A traditional German cherry cake for any occasion.

Ingredients

• 200 grams of all purpose flour – 1 1/4 cups
• 100 grams of cold butter – 1/2 cup
• 75 grams of sugar – 1/3 cups
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 egg
• 1 big pinch baking powder
• 1 pound frozen cherries (sour cherries or sweet cherries)
• 250 ml tart cherry juice – 1 cup + 2 tbsp
• 45 g custard powder or cornstarch – 1/3 cup
• 3 tablespoon of sugar
• optional: a few drops of almond essence or 1 tbsp kirsch
• 110 grams of flour- 1 scarce cup
• 100 grams of sugar – 1/2 cup
• 90 grams of butter – 1/2 cup
• 100 g slivered almonds or ground hazelnuts
• 1 tsp cinnamon
• 1 cup – 1 1/2 cup heavy cream (depending on how much cream you want)
• 1 tbsp powdered sugar
• vanilla extract
• 1 tsp whip it
• 1 tsp kirsch (optional)
• Cocoa powder or dark shaved chocolate

Instructions

1. PREHEAT THE OVEN
2. Preheat the oven to 180°C – 356 F. Grease and flour a 9 inch springform pan (24 cm) with baking spray.

Make the pastry

1. The secret for a successful German Mürbeteig is to use cold ingredients and cool hands. Don’t knead the dough too long, it might get crumbly. Sift the flour into a bowl and mix with baking powder, make a hollow like in the picture above.
2. Add the sugar and the egg into the hollow. Cut the cold butter into pieces and put it on the rim.
3. Mix the egg and sugar with your fingertips, then quickly rub butter into the flour and blend all ingredients together. Don’t knead too long.
4. Form a ball with the dough, wrap in cling film and let it rest in the fridge for at least half an hour.
5. Quickly knead the dough again, roll it out on a floured table.

FILLING

1. If using frozen cherries, defrost the cherries, reserving their juice. Strain the defrosted cherries and measure the juice. Add enough tart cherry juice to make one generous cup
2. If using canned, strain the cherries. Measure out 250-280ml of tart cherry juice – so about one whole cup plus 2 tablespoons and mix the juice with the cornstarch, sugar and, if using, bitter almond extract in a large saucepan with a whisk. Bring the mixture to a boil and add in the cherries. If using kirsch, add it at this point. Mix everything together with a wooden spoon and set the sour cherry filling aside to cool.
3. Streusel topping
4. In a small bowl combine all the streusel ingredients. Rub with your fingers until the butter is well-incorporated and the mixture is crumbly. Set aside in the fridge to cool.

Assemble

1. Transfer the shortcrust dough into the pan. You can roll it out and transfer it, then or use your fingers to press the dough evenly over the bottom of the pan and about ⅔ of the way up the sides of the pan. Use the bottom of a small measuring cup or glass to push into the dough against the sides all the way around to ensure your side-crust and corner aren’t too thick. Push down against the top of the side-crust of dough with your fingertips to make it even all the way around. Prick with a fork.
2. Pour the partially cooled sour cherry filling over the base. Sprinkle the streusel crumbs evenly over the cherry filling.
3. Bake it: Bake the cake in the preheated oven for 35 to 40 minutes, or until the streusel is golden brown on top.
4. Let the cake cool in the pan until completely cold. You can even make the cake ahead of time up until this point and let it sit on the counter, uncovered and in the pan, until serving it the next day.
5. Top it: Before serving, whip the cream with the vanilla, whip it and sugar until of spreading consistency. Add the vanilla and, if you want, some Kirsch and whip for a few seconds more to incorporate.
6. Remove the sides of the springform pan and set the cake onto a cake platter (you can leave the base layer underneath if you wish, or carefully use two spatulas to transfer the cake off the pan base and onto a plate).
7. Spread or pipe the whipped cream over the top of the streusel layer, bringing it as close to the edges as possible. Use a fine-meshed sieve to sprinkle a dusting of unsweetened cocoa powder over the top of the whipped cream

5. Cherry Chocolate Chip Waffles

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

Recipe details: Prep: PT8M · Cook: PT4M · Total: PT12M · Yield: 8

Homemade Belgian waffles with fresh (or frozen) cherries and miniature chocolate chips mixed into the batter. These Cherry Chocolate Chip Waffles are the perfect summer breakfast.

Ingredients

• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1-1/2 cups buttermilk
• 2 large eggs, room temperature
• 1/3 cup canola oil
• 1/2 teaspoon almond extract
• 1-1/2 cups fresh or frozen pitted dark sweet cherries, thawed and chopped
• 1/2 cup miniature semisweet chocolate chips

Instructions

1. 1- In a large mixing bowl, whisk flour, baking powder, cinnamon and baking soda. In another smaller bowl, whisk buttermilk, eggs, oil and extract until blended. 2- Add to dry ingredients; stir just until moistened. Stir in cherries and chocolate chips. 3- Bake waffles according to manufacturer’s directions until golden brown. Serve with syrup, powdered sugar or whipped cream.

6. Charcuterie with Pickled Cherries

Charcuterie Cup Ideas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

The options are limitless with these Individual Charcuterie Cups. Grab some plastic cups and load them up with meat, cheese, fruit and all sorts of garnishes. Perfect for holidays and game day!

Ingredients

• 6 ounces thinly sliced salami
• 6 ounces thinly sliced honey smoked turkey
• 4 ounces aged Gouda cheese (sliced)
• 4 ounces brie cheese (sliced)
• 4 ounces small mozzarella cheese balls
• 4 ounces smoked Cheddar cheese (sliced)
• 2 ounces cubed tomato basil havarti cheese
• 8 fresh figs (halved)
• 1/2 cup assorted nuts
• 1/2 cup grapes
• 1/2 cup small pretzel sticks
• 1/4 cup blackberries
• 1/4 cup cornichons
• 1/4 cup dried apricots
• 8 sprigs fresh rosemary
• Fig or raspberry preserves (for serving (optional))
• Whole grain mustard (for serving (optional))

Instructions

1. Thread some of the meat, cheese and fruit onto skewers and divide between cups.
2. Arrange the rest of ingredients in cups around skewers. Serve with preserves and mustard, if desired.

7. Cherry Pie Ice Cream

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT750M · Yield: [‘2’, ‘2 pints’]

Enjoy homemade Cherry Pie Ice Cream this season. This easy treat is slow churned in an ice cream maker for the creamiest ice cream in town!

Ingredients

• 1 pound frozen tart cherries (pitted)
• 1 cup granulated sugar (divided)
• 1/4 cup cherry juice (from thawing)
• 4 tablespoons cornstarch
• 1 teaspoon lemon juice
• 2 eggs
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 Tablespoon Vanilla Bean Paste
• 2 Full Graham Crackers

Instructions

1. Toss the frozen cherries with ½ cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from ¼ to ½ cups of cherry juice from collected.
2. Place the drained cherries into a large pan with the lemon juice. Mix up to ½ cup of the cherry juice with the cornstarch and the remaining half cup of sugar until no lumps are visible. Add the mixture to the cherries and cook over medium heat stirring gently until the mixture bubbles and thickens.
3. Pour the pie filling into a bowl to cool completely.
4. Make the Ice Cream
5. Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.
6. Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).
7. Add in 2 cups heavy cream and 1 cup whole milk along with the vanilla bean paste and whisk together.
8. Transfer into an ice cream maker and follow the manufacturers instructions and churn the ice cream.
9. When the ice cream is done it should be doubled in volume. Add some crushed graham crackers and a few cherries (not too much or you’ll turn the ice cream pink) to the ice cream and churn for 2 minutes.
10. Layer the ice cream, cherry pie filling, and graham crackers three times into a freezer safe container and freeze for at least 6 hours.

8. No-Churn Tart Cherry Nut Ice Cream

No-Churn Tart Cherry Nut Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘8’, ‘8 servings’]

An amazing tart cherry ice cream, with toasted almonds and vanilla. This is a no-churn recipe, no ice cream maker required! It’s super creamy, filled with vibrant cherry flavor from using dried tart cherries. The almonds add a bit of crunch and salty, toasted notes.

Ingredients

• ¾ cup dried U.S. Montmorency Tart Cherries
• 1 cup (8 ounces) rosé wine
• 1 (14 ounce) can sweetened condensed milk
• ¾ teaspoon vanilla extract
• ½ teaspoon fine sea salt
• 2 ounces cream cheese (at room temperature)
• 2 cups (16 ounces) cold heavy cream
• ½ cup roasted salted almonds, (finely chopped)

Instructions

1. Add cherries to a bowl and pour wine over them. Let soak for at least 30 minutes, up to 2 hours on the counter. When finished soaked, drain and oat cherries slightly dry. Run your knife through them once to lightly chop.
2. In a large bowl, whisk together sweetened condensed milk, vanilla, and salt.
3. In a stand mixer, or with a hand mixer, use the whisk attachment to whip the cream cheese on medium about one minute. Scrape sides down. With mixer on low speed, add heavy cream in a slow stream. Then bring mixer up to medium high speed, until stiff peaks form. Check frequently once it starts to become fluffy so you don’t overwhip.
4. When stiff peaks have formed, add ½ of the mixture to sweetened condensed milk, and whisk until smooth. Then gently fold in remaining whipped cream, until no streaks remain. Error on the side of NOT overmixing/overfolding. Then gently fold in cherries and chopped almonds.
5. Put ice cream into a loaf pan, sprinkle with a few extra cherries and chopped almonds. Cover and freeze for at least 6 hours. Enjoy!

9. Stuffed Acorn Squash

Vegan Stuffed Acorn Squash Recipe with Tart Cherry Quinoa Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT45M · Yield: [‘2’, ‘2 servings’]

This gluten-free, vegan stuffed acorn squash recipe is packed with fall flavors and get’s rave reviews from my plant-based and meat-eaters alike! ! It’s filled with delicious pumpkin seed, spinach, and tart cherry quinoa pilaf. Serve it as a wholesome side dish, a meatless main course, or a festive accompaniment at your next holiday gathering.

Ingredients

• 1 acorn squash
• 2 teaspoons olive oil (plus additional for drizzling on squash)
• salt and fresh ground pepper to taste
• 1/2 cup quinoa (dry, rinsed)
• 1 cup water
• 1 cup finely chopped yellow onion
• 1/4 cup sliced almonds
• 1/2 cup sprouted pumpkin seeds
• 1/4 cup dried tart cherries (chopped)
• 2 cups baby spinach (chopped)
• 1 tablespoon fresh oregano (chopped)

Instructions

1. Pre-heat oven to 350 degrees F. Meanwhile, cut acorn squash in half, vertically, and remove the seeds. Drizzle olive oil over the flesh of both pieces of squash, then sprinkle with salt and fresh ground pepper. Place squash, flesh side down on a foil lined sheet, and bake for 30 minutes.
2. While squash is baking, combine quinoa and water in a medium pan. Bring to a boil, then lower heat, and cook until water is absorbed, and quinoa is nice and fluffy.
3. While quinoa is cooking, heat olive oil in pan, then add onions and cook until translucent. Push onions to the side of the pan, and add almonds, stirring constantly for a couple of minutes to toast. Remove pan from heat, and set aside.
4. When quinoa is done cooking, pour it in to a medium bowl, then stir in onion/almond mixture, pumpkin seeds, cherries, spinach, and oregano. Season with salt and pepper to taste.
5. When squash is cooked, remove from oven and place each piece on a plate. Scoop ~ 3/4 cup of quinoa pilaf mixture in to each squash half and serve.

10. Cherry White Chocolate Blondies

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

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [’12’, ’12 slices’]

These Cherry Blondies are thick, gooey, chewy, and filled with fresh cherries. They are an easy, one bowl recipe that you will be making over and over again.

Ingredients

• ½ cup unsalted butter
• ½ cup white chocolate chips
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• ¾ cup fresh cherries (chopped, plus more for topping)
• ¼ cup sliced almonds

Instructions

1. Melt the butter, and while it’s still hot add the white chocolate chips. Allow it to sit for 5 minutes before stirring the butter and chocolate together until smooth. Set aside to slightly cool, about 15 to 20 minutes.
2. Preheat oven to 350 °F and center oven rack. Line 8×8 inch baking pan with parchment paper and non-stick cooking spray.
3. In a separate bowl add the slightly cooled white chocolate mixture and granulated sugar. Whisk together for a minute or two until it’s fully incorporated and some of the sugar has absorbed.
4. Add the vanilla and then eggs. Whisk until incorporated.
5. Add the flour and salt, use a silicone spatula to fold a few times until the batter begins to come together.
6. Add the fresh chopped cherries and fold them in. Don’t over mix it or the batter will turn a pink color.
7. Pour the batter into baking dish and evenly spread it out. Top with sliced almonds and a few more cherries.
8. Bake for 35 to 45 minutes. The top and edges should be caramelized and brown. A toothpick test in the center should come out clean with a few crumbs.
9. Allow the cherry blondies to cool until room temperature. Remove them from the pan and cut into 9 or 12 slices before serving.

11. Sour Cherry Chocolate Scones

Two-Bit Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1/2 cup milk (120 ml) plus 2 tablespoons for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sour cherries, pitted and chopped
• 1/2 cup semisweet chocolate chips

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. 3. Cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
4. 4. Stir in chopped cherries and chocolate chips.
5. 5. In a separate bowl, whisk milk, egg, and vanilla; add to dry ingredients and mix until just combined.
6. 6. Turn dough onto a lightly floured surface; pat into a circle about 1 1/2 inches thick and cut into 4 wedges.
7. 7. Place wedges on the baking sheet; brush tops with the reserved milk.
8. 8. Bake 16–18 minutes until golden.

12. Cherry Strudel

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

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT65M · Yield: [’10’, ’10 servings’]

Cherry Strudel made with tart cherries and crisp phyllo dough. It’s perfect for dessert or brunch.

Ingredients

• 2 lbs sour cherries (pitted (1½ lbs frozen or jarred cherries w/juice))
• 8 oz granulated sugar (1 cup)
• 1 ¼ oz corn starch (¼ cup)
• ¼ teaspoon table salt
• 8 oz Phyllo dough (about 9 14″x18″ sheets, defrosted)
• 3 oz unsalted butter (melted)
• 1 ½ oz dry bread crumbs (½ cup)
• Confectioner’s sugar for finishing

Instructions

1. Toss 2 lbs sour cherries (pitted) with 8 oz granulated sugar and allow to macerate for 30 minutes. After 30 minutes drain the cherries, reserving the juice. Transfer the cherries to a large bowl and set aside.
2. Whisk a 1/2 cup of the cherry juice with 1 ¼ oz corn starch until smooth. Place the remaining juice and ¼ teaspoon table salt in a small saucepan. Bring the juice to a boil. Reduce the heat to medium low. Whisk the cornstarch mixture into the boiling juice in a steady stream. Cook the mixture, stirring constantly, until it returns to a boil and thickens to a pudding-like texture.
3. Remove the thickened juice from the heat and immediately pour it over the pitted cherries. Toss to combine. Set the cherries aside.
4. Preheat the oven to 375 °F. Line a half sheet baking pan with parchment paper or a silicone baking mat.
5. Unroll the Phyllo sheets and cover them with a damp paper towel so they don’t dry out. Lay a clean kitchen towel that is larger than the baking sheet on your work surface. Lay a sheet of Phyllo on the towel with the long side facing you.
6. Lightly brush the dough with melted butter then sprinkle a teaspoon of granulated sugar over the butter. Top with another layer of phyllo. Brush that layer of dough with butter and sprinkle with a teaspoon of sugar.
7. Continue adding layers of dough until all the sheets are used.
8. Sprinkle 1 ½ oz dry bread crumbs in a 4” wide strip across the bottom third of the pastry. Leave a 2” border on either end. Pour the cherry filling over the bread crumbs in an even layer.
9. Starting from the side closest to you, use the kitchen towel to fold the dough over the cherries. Fold in the two ends then continue rolling the strudel like a burrito. Use the opposite side of the towel to flip the strudel so the seam side is up.
10. Use the towel to lift the strudel and flip the strudel off the towel onto the baking sheet, seam side down. Use your hands to tuck in the ends and straighten out the strudel. Brush the top of the strudel with more melted butter.
11. Bake until deeply golden brown, about 35 minutes. Cool on the baking pan for at least 30 minutes then transfer the strudel to a cutting board. Use a serrated knife with a sawing motion and, working on a slight angle, slice off the ragged the ends of the strudel. Slice 8-10 equal portions. Sprinkle generously with confectioner’s sugar and transfer to a serving tray.

13. Tart Cherry Gummies

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

Recipe details: Cook: PT10M · Total: PT130M · Yield: [’40’, ’40 servings’]

Tart cherry sleep gummies are made with four simple ingredients and NO added sugar to help support a restful night’s sleep.

Ingredients

• 2 cups tart cherry juice (juice, not concentrate)
• 1/2 cup chamomile tea concentrate (*see directions)
• 20 servings magnesium powder (*see notes)
• 40 grams grass-fed gelatin

Instructions

1. Steep 2 bags of your favorite bedtime chamomile tea in 1/2 a cup of hot water for 5 minutes.
2. Pour the tart cherry juice and tea concentrate in a small pot and add the magnesium powder. Whisk to combine. If the liquid turns a dark green, don’t be alarmed. This is a natural color change that can occur when the magnesium interacts with the anthocyanin pigments in the tart cherry juice.
3. Add the gelatin and whisk until dissolved over low heat. If any gelatin lumps remain, strain the liquid through a fine mesh strainer.
4. Pour the mixture into the baking dish or silicone molds. Transfer to the refrigerator for about 2 hours until set.
5. Using a sharp knife, slice into squares and remove with a metal spaturla or pop the gummies out from the molds.
6. Keep gummies stored in an airtight container in the refrigerator.

14. Cherry Clafoutis

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 people’]

This Easy Cherry Clafoutis recipe is always a hit. The classic French dessert is simply the ultimate comfort food and super quick to make too!

Ingredients

• 80 gr (1/3 cup) Butter, melted and cool
• 5 Eggs (medium size)
• 500 ml (2 cups) Full Cream Milk
• 50 gr (3,5 tbsp) Caster Sugar
• 200 gr (1 1/3 cup) Plain / All Purpose Flour
• 1 pinch Salt
• 200 gr (7 oz) Pitted Morello Cherries
• 300 gr (10,5 oz) Pitted Morello Cherries with the jar syrup
• 2 tbsp Caster Sugar
• 1 tbsp Lemon Juice

Instructions

1. Preheat your oven on 180’C/350’C. 
2. Whisk the Eggs and Sugar until foamy. Sift in the Flour and Salt and stir until combined.
3. Slowly pour in the cool melted Butter, then the Milk. Whisk to obtain a rather liquid batter.
4. Grease a large round ceramic baking dish (see note 1 and 2).Place the pitted Morello Cherries at the bottom of the baking dish, and cover with with the clafoutis batter (see note 3). Bake for 20 to 25 minutes or until the custard is set (see note 4).
5. Serve warm straight away, or keep in the fridge for 48 hours. I recommend re-heating the dessert after being kept in the fridge.Optionally, top the dessert with a Cherry Compote.

Cherry Compote

1. Use the rest of the cherries and syrup from your Morello Cherries Jar to make the compote. Pour the fruits and the liquid in a small pot. Add the Caster Sugar and Lemon Juice, and leave to slowly reduce on a low-heat for about 10 to 15 minutes. 
2. When ready to serve, slice the Cherry Clafoutis and serve topped with some Cherry Compote.

15. Mini Cherry Pies

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

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT2H10M · Yield: 2

Do not let summer pass you by without making Mini Cherry Pies! They’re individual cherry pies for two in ramekins with a homemade pie crust and cherry pie filling.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon table salt
• 3 tablespoons unsalted butter, cold and cut into 3 pieces (frozen is best)
• 3 tablespoons vegetable shortening, cold and cut into 3 pieces (frozen is best)
• 2 tablespoons cold water
• 2 cups cherry pie filling (homemade or canned)

Instructions

1. In the bowl of a large food processor, add the flour, sugar, and salt. Pulse 1 time to combine.To make by hand, add to a large mixing bowl.
2. Add the cold butter and cold shortening. Pulse until cut into the flour, looking like small pebbles.If making by hand, cut the fat by hand with a pastry blender or 2 knives.
3. Add the water and pulse until a dough forms. If it seems crumbly, pulse for 1 more minute.If it’s still not coming together, you can add a teaspoon of water but don’t add too much water or your crust will puff up too much.If making by hand, stir in the water with a spoon.
4. Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
5. Preheat oven to 350F. Have two 6-ounce ramekins or one 6-inch pie plate and a cookie sheet ready.
6. Take one dough piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary. Fill the crust with 1 cup pie filling.
7. Take another dough piece and roll into a circle just big enough to cover the top. Place it on top and seal the edges. Cut a few slits in the top to let steam escape.
8. Repeat with the remaining pie dough and filling.
9. Place each ramekin on the cookie sheet and bake 35-40 minutes or until the top is golden brown. Cool for 15 minutes.Alternatively make in an air fryer at 350F for 20 minutes or until golden brown.Serve warm with vanilla bean ice cream or cool to room temperature.

16. Cherry Tart

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

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, diced
• 1/4 teaspoon salt
• 2-3 tablespoons cold water
• 1 1/2 cups pitted cherries (fresh or thawed frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• Optional: powdered sugar for dusting

Instructions

1. 1. In a bowl, mix flour, sugar, and salt; cut in butter until crumbly; add water to form a dough; wrap and chill 20 minutes.
2. 2. Roll dough to fit a 9-inch tart pan; press in and trim edges.
3. 3. In another bowl, toss cherries with sugar, lemon juice, and cornstarch.
4. 4. Pour cherry filling into crust; bake at 375°F (190°C) for 35–40 minutes until crust is golden and filling is set.
5. 5. Cool and dust with powdered sugar before slicing.

17. Brie and Dark Cherry Phyllo Cups

Brie and Dark Cherry Phyllo Cup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: 30

The flavors of warm, melted Brie and sweet dark cherries are enhanced with a slight hint of maple syrup with my Phyllo Cup Recipe.

Ingredients

• 8 oz. Brie, rind removed and cut into 30 small cubes
• 6 oz. frozen dark cherries, thawed and cut into small pieces, reserve juice
• 3 T. real maple syrup
• 30 frozen phyllo cups

Instructions

1. Preheat oven to 350 degrees.
2. Line a rimmed baking sheet with parchment paper. Place phyllo cups on sheet and add one piece of Brie to each cup.
3. Top off each cup with an equal amount of chopped cherries and reserved juice.
4. Drizzle a little maple syrup over each up and place in preheated oven for 7 – 9 minutes, or until Brie is completely melted. Note: While baking, make sure the phyllo cups do not burn.
5. Remove from oven and serve warm.

18. Black Forest Ice Cream

Black forest ice cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT300M · Yield: [‘8’, ‘8 serves (2/3 cup each), approx.’]

This black forest ice cream much like the cake is pure indulgence. With decadent chocolate ice cream, a tangy cherry swirl and a hint of kirschwasser.

Ingredients

• 1 cup (250ml) milk
• 2 teaspoons (5gms) tapioca starch
• 2 cups (500mls) thickened cream
• 1/2 cup (110gms) white sugar
• 1/2 cup (50gms) Dutch cocoa powder
• 2 tablespoons (30mls) Kirsch
• 1 tin (410gms) sour cherries such as Morelos
• 2 tablespoons (40gms) sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon cinnamon
• 1 tablespoon (10gms) jam set
• 1 teaspoon kirsch

Instructions Chocolate ice cream

1. Measure the milk and put into a small saucepan. Add the tapioca starch to a small bowl. Take two tablespoons of milk from the saucepan and add it to the tapioca starch. Mix to form a slurry.
2. Add the cream, sugar and cocoa powder to the milk in the pot. Stir well until the cocoa powder is mixed in. If you are having having trouble stirring in the cocoa powder you can give it a brief blitz with an immersion blender.
3. Heat on low, stiring well until the sugar has dissolved. Add the Kirsch and tapioca starch slurry and mix well. Turn off and allow to cool.
4. Transfer to heatproof container, cover and chill for at lease four hours, preferably over night. While the ice cream mix is chilling make your cherry swirl.

Cherry jam swirl and ice cream assembly

1. Put the cherries and juice in a jug and blitz with a stick/immersion blender until smooth. Strain the blitzed cherries. You should have about X (400mls) of liquid.
2. Add the strained blitzed cherries to a small pot with the sugar, lemon juice, cinnamon and jam set. Simmer on low for about thirty minutes, stirring frequently until the jam has reduced to one cup.
3. Add the kirch and allow to cool. Transfer to a heat proof container and chill in the fridge until ou are ready to assemble your ice cream.
4. Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
5. Churn the ice cream. It will be the consistency of soft serve when done.
6. Transfer to pre chilled container, layering the ice cream will the cherry jam. Cover and freeze for about four hours until firm, or over night.
7. To serve remove from freezer, scoop and enjoy!

19. Venison Steaks with Cherry Sauce

Venison Backstrap with Flathead Cherry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’]

Perfectly cooked mule deer backstrap meets a sweet and savory Flathead cherry sauce. An elegant dish with classic flavors that’s sure to impress!

Ingredients

• 1 lb venison backstrap (or other steak cut)
• salt and pepper, to taste
• 1 tbsp lard
• 1 tbsp butter
• 2 tbsp shallots, finely chopped
• 2-3 thyme sprigs
• 1 cup sweet sherry
• 1 tsp brown mustard
• 2 tbsp balsamic vinegar
• 1 cup fresh or frozen cherries, pitted and halved

Instructions

1. Heat a cast iron pan over medium-high heat. Season steak all over with salt and pepper.
2. Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium rare. Remove steak to a plate to rest.
3. Turn heat down to medium. Add butter to pan and swirl to coat pan. Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and thyme is fragrant.
4. Add in sherry to deglaze the pan. Bring to a simmer and add in mustard and balsamic vinegar. Season with salt and pepper. Stir to combine then add in the cherries. Simmer for 10 minutes or until sauce is reduced by half, stirring frequently. Remove pan from heat.
5. Slice steak into ½” slices and serve with cherry sauce on top. Enjoy!

20. 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!

21. Fresh Cherry Crumble

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

This Fresh Cherry Crumble made with a crumble topping of sliced almonds, almond flour, and coconut sugar is a gluten-free, grain-free, and vegan treat. Serve with ice cream!

Ingredients

• 5 cups cherries, halved and pitted
• 2 tablespoons lemon juice
• 2 tablespoons arrowroot starch ( or cornstarch)
• 1/4 cup + 2 tablespoons coconut sugar
• 1/4 teaspoon pure vanilla extract
• 1 cup + 2 tablespoons almond flour
• 1 tablespoon arrowroot starch (or cornstarch)
• 1 1/2 cups raw sliced almonds
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 teaspoon ground cinnamon
• 6 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Spray a 2-quart baking dish with cooking spray.
2. In a large bowl, combine cherries, lemon juice, arrowroot starch, 1/4 cup + 2 tablespoons coconut sugar, and 1/4 teaspoon vanilla extract. Transfer mixture to prepared baking dish and bake for 15 minutes on lower rack.
3. In a medium bowl, combine the almond flour, arrowroot starch, sliced almonds, salt, coconut sugar and cinnamon. Whisk to combine. Add the melted coconut oil and vanilla extract. Stir to combine and moisten ingredients, then use your hands to squeeze crumble ingredients together.
4. Once the cherries have baked for 15 minutes, remove from oven. Squeeze handfuls of crumble mixture and place atop the cherries in an even layer (being careful because dish is hot). Use oven mitts to place dish back in the oven on the middle rack. Bake for 8-12 minutes until browned, careful not to burn. Allow crumble to cool for 20 minutes before serving.
5. Serve with vanilla ice cream if desired.

22. Cherry Thumbprint Cookies

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

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: 12

Crumbly, melt-in-your mouth cookies filled with a fresh and fruity cherry jam. These are the perfect Summer time cookie!

Ingredients

• 150g Whole cherries, approx. 1 cup
• 50g (1/4 cup) Granulated sugar
• 1 tsp Lemon juice
• 115g (1/2 cup) Unsalted butter, room temperature
• 60g (1/2 cup) Icing/powdered sugar
• 1 Egg yolk
• 1/2 tsp Vanilla extract
• 140g (3/4 cup 2 tbsp) All purpose flour
• 15g (2 tbsp) Cornstarch

Instructions Cherry Jam

1. Finely chop cherries
2. Combine cherries, sugar and lemon juice in a small saucepan
3. Heat over medium heat for 8-10 minutes until the mixture has thickened
4. Cool

Cookie

1. Preheat the oven to 175C/350F and line a baking tray with parchment paper
2. Cream butter and icing sugar until light and fluffy
3. Add egg yolk and vanilla extract, beat until well combined
4. Mix in flour and cornstarch, stir until just combined
5. Roll into 12 balls and place them on the lined tray
6. Create a heart shape in the center of each ball using two fingerprints joined at the bottom
7. Fill the heart shaped cavity with cooled cherry jam
8. Bake for 10-12 minutes, or until lightly golden brown
9. Transfer the cookies to a cooling rack and cool for 15 minutes, or until firm

23. Double Cherry Bakewell Blondies

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

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’16’, ’16 blondies’]

Gooey almond flavoured blondies with white chocolate chips, candied glace cherries and cherry jam swirled on top!

Ingredients

• 115 g unsalted butter
• 100 g white sugar (finely granulated e.g. caster)
• 75 g light soft brown sugar
• 1 egg
• ⅛ tsp salt (optional)
• 1 ½ tsp almond extract
• 50 g ground almonds (almond flour)
• 90 g plain all-purpose flour
• 30 g cornflour (called cornstarch in the US)
• 75 g white chocolate chips
• 75 g candied glace cherries (chopped or halves, optional)
• 75 g cherry jam
• 15 g flaked almonds (optional)
• 50 g powdered icing sugar (optional)

Instructions

1. Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
2. Melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thick.
3. Thoroughly beat in the egg, almond extract and salt (if using) until well combined.
4. Add the ground almonds, then sieve in the flour and cornflour, stirring in until combined.
5. Stir in the glace cherries (if using) and white chocolate chips until spread evenly throughout the mix.
6. Pour the blondie mix into a lined 8-inch square pan, smoothing gently. Using a teaspoon, dollop the jam on top, spacing the blobs out. Gently swirl them through the blondie mix with a knife or skewer.
7. Bake for 25-30mins until the top is lightly golden and has only a slight wobble in the middle.
8. Sprinkle almond flakes on top and allow your blondies to cool.
9. If using, in a small bowl mix the icing sugar with 2-3tsp of warm water until you get a smooth icing. Drizzle this over your cooled blondie then cut into squares and enjoy.

24. Sour Cherry Crisp

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This sour cherry crisp uses fresh tart cherries with an easy gluten-free and vegan topping to create a patriotic and easy summer dessert everyone will love!

Ingredients

• 4 cups sour (tart cherries, pitted (*see note))
• 1 tablespoon lemon juice
• 2 tablespoons coconut sugar
• 1 1/2 tablespoons arrowroot powder
• 1/2 cup blanched almond flour
• 1/2 cup sliced almonds
• 1/4 cup sorghum flour (or oat flour)
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon salt
• 1/4 cup coconut oil (softened but not melted)

Instructions

1. Preheat oven to 350°F.
2. Place sour cherries in a large bowl. Add lemon juice and toss to combine.
3. Add the coconut sugar and arrowroot powder to the bowl and stir until well combined. Transfer the mixture into a pie dish, cast iron skillet or baking dish.
4. Add all the ingredients for the filling except the coconut oil in another bowl. Stir together until well combined.
5. Add the softened coconut oil to the bowl and work into the mixture with either the tines of a fork or your fingers until a fine crumble consistency results.
6. Spread the topping over the berries in the baking dish in an even layer.
7. Bake for 40-45 minutes until cherries are bubbly and crisp topping has turned golden brown.
8. Remove from the oven and let sit for at least 10 minutes before serving.

25. Chocolate Cherry Smoothie

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

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

This Chocolate Cherry Smoothie is packed with protein, antioxidants and decadent flavor! Tart, frozen cherries combined with a rich chocolate protein powder make this smoothie so thick and tasty. It feels so indulgent, but is really healthy!

Ingredients

• 1 cup frozen cherry medley
• 4 fresh strawberries
• 1/2-1 cup milk (I use Fairlife Chocolate Milk)
• 1 scoop (30 grams) chocolate protein powder (Clean Simple Eats)
• 1/3 cup vanilla Greek Yogurt (Two Good)
• 1/4 tsp almond extract
• 2 tsp mini chocolate chips (optional)

Instructions

1. Add all of the ingredients to a high speed blender. Use the full cup of milk for thinner consistency.
2. Blend on high speed for 45-60 seconds until smooth throughout or until all of the cherries are blended. Stop the blender once halfway through and use your rubber spatula to scrape down the sides.
3. Pour into a glass and enjoy!

26. Cherry Chia Frozen Yoghurt

Easy Sugar Free Frozen Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT250M · Yield: [‘8’, ‘8 scoops’]

Learn how to make sugar free frozen yogurt at home with just 3 ingredients! Includes instructions for no-churn method and ice cream maker method. Easy, creamy and refreshing.

Ingredients

• 3 cups Greek Yogurt (750g)
• 1/3 cup allulose (65g *see notes)
• 1 tsp vanilla extract

Instructions

1. In a mixing bowl, whisk together all the ingredients until smooth. Adjust sweetness to taste.

METHOD 1: BLENDER

1. Fill the yogurt mixture into ice cube trays and freeze for 3-4 hours until set.
2. Empty the cubes into a high-speed blender and blend until smooth. Use a tamper to push the cubes into the blade during blending. Stop to scrape down the sides with a spatula if necessary.

METHOD 2: ICE CREAM MAKER

1. Freeze ice cream canister overnight.
2. Add the yogurt mixture to the ice cream maker and churn as per the manufacturer’s instructions. This takes around 20 minutes.

TO SERVE

1. Enjoy as soft serve straight away or for scoop-able frozen yogurt, transfer to a freezable container and freeze for a further 2 hours until set.

27. Cherry Ice Pops

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’]

Homemade Cherry Ice Pops are the dessert of the season! With the hot summer melting away the winter chill, these cherry popsicles need to be enjoyed before they melt!

Ingredients

• 3 cups cherries, (pitted)
• 1 cup whipping cream
• 4 oz cream cheese
• ⅔ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Add pitted cherries to a food processor and blend.
2. In a large bowl, beat whipping cream with powdered sugar and cream cheese until light and fluffy.
3. Add cherry puree and vanilla extract to a whipped cream base and mix until smooth.
4. Pour the ice cream mixture into silicone popsicle molds.
5. Add wooden sticks to each popsicle and place into a freezer for about 6 hours.
6. When ready, take out the molds and enjoy.

28. Homemade Cherry Pie

Not Too Sweet Gluten-Free Cherry Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT185M · Yield: [‘1’, ‘1 (9 inch) pie’]

Homemade tart cherry pie with a foolproof gluten free crust that’s buttery and flaky. The cherries bake into a delicious jammy fruit filling. Top with ice cream for the perfect dessert!

Ingredients

• 105 grams sorghum flour
• 110 grams sweet rice flour
• 70 grams cornstarch
• 25 grams finely ground chia seeds
• 3/4 teaspoon fine sea salt
• 1 1/2 tablespoons organic cane sugar
• 12 tablespoons cold (unsalted butter)
• 2 teaspoons almond extract
• 1 1/2 teaspoons apple cider vinegar
• 1/2 cup ice cold water
• 1 egg yolk (whisked)
• 5 1/2 cups frozen Montmorency tart cherries (thawed)
• 1 cup organic cane sugar
• 4 tablespoons cornstarch
• 2 tablespoons white balsamic vinegar
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon sea salt

Instructions

1. To make the dough: In a large bowl, combine the sorghum, sweet rice flour, cornstarch, ground chia seed, sugar, and salt. Grate the butter on onto a plate. Scatter the butter over the flour mixture and your fingers until the mixture resembles gravel, with lots of butter chunks the size of almonds.
2. Add the almond extract and apple cider vinegar to the ice cold water, and slowly add it to the flour mixture, 2 tablespoons at a time, working the water in with a fork, being sure to moisten evenly. When you’ve finished adding the water, you should be able to squeeze the dough and it will stick to each other, yet still be shaggy and crumbly.
3. Dump the dough out onto the clean counter and fraisage by pushing portions of the dough across the counter with the heel of your hand (this makes for a flakier dough). Then gather the dough into a ball, using a bench scraper. Wrap in plastic wrap or parchment, and flatten into a thick disk. Chill the dough for 30 minutes. Either way, gather the dough up into a ball. Use bench scraper to cut off 1/3 of the dough. Make both back into a ball. The smaller ball will be for your top crust cutouts. Wrap loosely in plastic wrap, and flatten it into disks. Chill the dough 30 minutes.
4. Take the dough out of refrigerator and let it sit for 5-10 minutes. Put the large disk of pie dough on a large sheet of parchment paper that has been dusted with sorghum flour. Dust the top of the dough with flour as well. Place a large sheet of parchment over the top of dough and begin to roll out into a circle, about 11-12 inches in diameter, turning the dough as you go. Put the sheet of dough that’s in between parchment onto a baking sheet, and chill for 5 minutes. Then take out, remove parchment sheets, and gently slide dough into your pie pan. Trim it to a one inch overhang using a scissors, then fold edge up and under to create a thicker edge. Flute the edges with your fingers, or press with a fork to create pretty indents.
5. Prick the bottom and sides in random spots, then place pie plate with dough in freezer for 30-45 minutes. You can also refrigerate it overnight at this point, wrapped in plastic bag.
6. Roll out smaller disk of dough in between parchment, so it is about 1/4 inch thick. Remove top sheet of parchment and cut out shapes. Place this sheet of parchment with dough onto baking sheet and refrigerate for 15 minutes. Then remove scraps from the edges, and keep the cut out shapes in the refrigerator until you are ready to top the pie.
7. To make the filling, mix thawed cherries with sugar and cornstarch. Add to a saucepan, and cook over low-medium heat, so just simmering at the sides, constantly stirring, until thickened to a syrupy consistency. It should coat the spoon. This will take about 8-10 minutes. Remove from heat and stir in balsamic vinegar, vanilla extract, and sea salt. Let cool.
8. Preheat oven to 400 degrees F.
9. Remove pie crust from freezer, and add cherry filling. Bake for 10 minutes, then remove. Brush pie crust cut-outs with egg wash, and place on top of filling. Return pie to oven for another 40 minutes, adding foil to the edges if they start to get too brown. Pie will be bubbling and golden brown when done.
10. Store pie at room temperature for two days, then refrigerate.

29. 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.

30. Cherry Cheesecake

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

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [’12’, ’12 pieces’]

A buttery crust, a creamy vanilla filling and fresh cherries in a ruby red syrup. This is the best cherry cheesecake recipe you’ll ever make.

Ingredients

• 100 g salted butter
• 250 g digestive biscuits (graham crackers crushed)
• 250 g full fat cream cheese
• 350 g light cream cheese
• 175 ml double cream
• 1 tsp vanilla extract
• 1 medium free range egg yolk
• 2 medium free range eggs
• 1 tbsp plain white flour (all purpose flour)
• 200 g caster sugar
• 250 g fresh cherries (pitted)
• 50 g caster sugar
• 1 tbsp cornflour
• 1 tbsp lemon juice

Instructions Make the biscuit case

1. Preheat the oven to 170C (150C fan, 340F).
2. Grease a loose-bottomed, nonstick, 19cm (7 inch) tin.
3. Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
4. Melt the butter and add to the biscuit crumb. Mix briefly to incorporate the butter.
5. Straight away, before the butter cools, tip the biscuit mix into your tin. Now press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn’t need to be neat as this will add to the final look.
6. Put the tin in the oven for 5 minutes, then remove and place on a wire rack to cool while you make the filling.

Make the filling

1. Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl. Whisk together until just combined – don’t continue to whisk as this will introduce air bubbles.
2. Pour the filling into the prepared case.
3. Bake for 1 hour and 30 minutes until firm. When shaken, it should wobbly but not ripple. It will rise during baking and may dome or form a lid like a souffle, but settle to level once cooled.
4. Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.
5. Once cooled, cover and chill overnight.

Make the cherry topping

1. Put the pitted cherries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan.
2. Place the pan over a medium heat and bring to the boil. Reduce to low simmer and cook for 6 minutes until syrupy.
3. Set aside to cool completely.

Top and serve

1. After chilling, your cheesecake should be firm and ready to serve.
2. Stand the tin on a can or similar and gently ease down the sides, then transfer to a serving board.
3. Spoon the cherries on top.
4. Slice with a sharp knife, wiping between cuts for a neat finish.

31. Brussels Sprouts Pizza with Cherries and Bacon

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

Ingredients

• 12-inch pizza dough (store-bought or homemade)
• 2 cups Brussels sprouts, shaved or thinly sliced
• 4 slices bacon, cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry halves (fresh or roasted)
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste
• Optional: red onion slices and fresh thyme for garnish

Instructions

1. 1. Preheat oven to 475°F (245°C). If using a pizza stone, place inside to heat.
2. 2. Roll dough to a 12-inch circle; brush with olive oil.
3. 3. Sauté Brussels sprouts in a skillet with a pinch of salt for 3–4 minutes until just tender.
4. 4. Scatter mozzarella over dough, then top with Brussels sprouts, bacon, and cherry halves.
5. 5. Bake 10–12 minutes until crust is crispy and cheese is melted.
6. 6. Drizzle with balsamic glaze and season with salt and pepper; finish with optional garnish.

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.