Sour Cherry Crunch

This is one of my favorite ways to use our sour cherries. This recipe is actually called "Rhubarb Crunch", but since sour cherries are similarly a tart fruit and since we have a lot of sour cherries in our freezer, this past summer I tried them in place of the rhubarb and it was just as delicious. I love this stuff.


You could also substitute any other fruit, I would imagine. I would just cut back on the sugar since this recipe is designed to balance the tartness of rhubarb. If you try another fruit, please come back and tell me how it turned out.

Sour Cherry Crunch (a.k.a. Rhubarb Crunch, recipe from Jamey's mom)

1 1/2 cup brown sugar
1 1/2 cup quick oats
1 1/2 cup flour
1 tsp. cinnamon
1/2 cup melted butter
Combine these ingredients and mix well with a fork. Press half of the crumbs into the bottom of a greased 9x13 inch baking pan. Cover the crumbs pressed into the pan with

6 cups of pitted sour cherries, rhubarb, a combination of the two OR other fruit (if the fruit has been frozen, make sure it's drained well).

In a small sauce pan, combine
1 1/2 cup sugar
1 1/2 tsp. vanilla
3 tbsp. cornstarch
1 1/2 cup water
Bring to a boil while stirring regularly with a whisk. Once it becomes thick and bubbly, pour it evenly over the fruit. Top with remaining crumbs and bake in a 350 degree oven for 45 min. to 1 hour or until crumbs are turning medium brown on top.

Best served warm with homemade vanilla ice cream. Also good, cold right out of the pan with a fork while standing at the counter. Pin It