As Spring begins to sneak into my consciousness, I clean. The house, the yard, and yes… the freezer. I have several dozen bags of fruit in my freezers that I suddenly feel compelled to use up so there will be room for this year’s harvest. Today’s project: “Operation half bag of sour cherries + half bag of blueberries”.
Putting cherries and blueberries together sounds weird. But they are actually very good culinary friends – especially when coupled with a little almond extract! Today I am feeling very cobbler-y so I looked up a new recipe. Paula Dean has never failed me. Here’s where I started: Sweet Black Cherry Crisp.
I had only about 3 cups of frozen sour cherries so I added another 3 cups of frozen blueberries. Since Paula typically uses more sugar than I do, I didn’t adjust it up or down for the tartness of my fruit (sweet cherries typically don’t need much sweetening). I also added 2 teaspoons of almond extract to the fruit while I was stirring in the sugar and flour – personal preference, not required.
Because my fruit went into the oven frozen, I tacked on an extra 10 minutes of baking time just to lose some of that water and get the center really cooked.