It’s cherry season!  These sweet and sometimes sour scrumptious little fruits are a wonderful summer fruit perfect for pies, cobblers, crisps, muffins and more.  There are a wide variety of cherries, some better for just snacking on and some more suited for baking.  The more sour cherries, like the Montmorency tart cherry (the traditional American baking cherry) are better for baking.  This month we have wide variety of cherry dessert recipes perfect for your summer barbecue’s, picnics or potlucks.

Berry Cherry Cobbler

Ingredients:

For berry puree:

• 1 cup mixed berries (can use frozen and thawed)
  
• 2 Tablespoons apple cider
  
• 2 Tablespoons sugar
  
• 1/2 teaspoon vanilla extract

For filling:

• 4 cups mixed berries
  
• 2 cups sweet cherries, pitted
  
• 3 Tablespoons cornstarch
  
• 3/4 cup brown sugar
  
• 1/4 teaspoon salt
  
• 1 Tablespoon unsalted butter, cut into pieces

For topping:

• 3/4 cup gf flour
  
• 1/2 teaspoon ground nutmeg
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup sugar
  
• 4 Tablespoons unsalted butter, at room temperature
  
• 1 egg
  
• 1 egg yolk
  
• 1/2 teaspoon vanilla extract

• 2 teaspoons sugar
  
• 1/4 teaspoon ground cinnamon
  

Directions:

For puree:
In a small saucepan, combine 1 cup berries, cider and sugar. Bring to a boil, reduce heat to a simmer and simmer for 10 minutes. Remove from heat and stir in vanilla. Transfer to a food processer and puree. Strain to remove seeds and set aside.

For filling:
In a large bowl, combine berries, cherries, puree, cornstarch, brown sugar and salt and mix together. Divide mixture equally into eight 5 ounce ramekins and top with butter.

Preheat oven to 350 degrees F.
For topping:
Combine flour, nutmeg, baking soda and salt together in a medium bowl and set aside.
Add sugar and butter to the bowl of an electric mixer and beat until fluffy. Add egg, egg yolk and vanilla and beat until creamy. Beat in dry ingredients on low speed.

Drop a Tablespoon of batter on top of each berry dessert and sprinkle with the cinnamon mixture. Place ramekins on a baking sheet and place in the oven. Bake for 35 minutes or until fruit is bubbling and crust is lightly browned. Let cool slightly then serve.

Cherry Crisp a la Mode

Cherry Crisp a la Mode

Ingredients:

• 6 cups fresh cherries, pitted
  
• 2 Tablespoons gf brown sugar
  
• 2 teaspoons gf flour
  
• 1 Tablespoon fresh lemon juice
  
• 1/3 cup gf flour
  
• 1/2 cup gf brown sugar
  
• 1/2 cup almonds, toasted and chopped
  
• 3/4 teaspoon cinnamon
  
• 3-1/2 Tablespoons chilled butter, cut into small pieces
  
• 2 cups gf vanilla ice cream

Directions:

Preheat oven to 375 degrees.
Combine cherries, 2 Tablespoons brown sugar, 1 Tablespoon flour and lemon juice in a bowl. Spoon mixture into an 11"x7" baking dish. Combine 1/3 cup flour, 1/2 cup brown sugar, almonds, cinnamon and cut in butter until mixture resembles coarse meal. Sprinkle over cherry mixture. Bake for 30 minutes. Serve over ice cream. 

Chocolate Cherry Glazed Muffins

Chocolate Cherry Glazed Muffins

Ingredients:

• 2 cups gf flour
  
• 1/2 cup sugar
  
• 1 teaspoon cinnamon
  
• 1-1/2 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/4 cup orange juice
  
• 1/2 cup vegetable oil
  
• 1 teaspoon gf vanilla extract
  
• 8 ounces crème fraiche or gf sour cream
  
• 2 large eggs
  
• 3.5 ounces semi-sweet gf chocolate, cut into pieces
  
• 1 cup dried cherries
  
• 1/3 cup sugar
  
• 1/2 teaspoon cinnamon
  
• 1 cup sliced almonds, toasted
  
• 1 egg
  
• 1/2 cup powdered sugar
  
• 3 or so teaspoons of brewed coffee

Directions:

Preheat oven to 400 degrees F. Grease a jumbo muffin pan or regular muffin pan; set aside.
In a large bowl, combine gf flour, 1/2 cup sugar, baking powder, baking soda and salt.
In a separate bowl, combine orange juice, oil, vanilla, sour cream, and eggs. Whisk thoroughly until well-blended.
Pour egg mixture into dry ingredients; stirring with a wooden spoon until just mixed.
In a food processor, combine chocolate, cherries, almonds, 1/3 cup sugar and 1/2 teaspoon cinnamon. Process until mixture is blended and finely chopped. Add egg and pulse until combined. Add chocolate mixture to batter and stir until blended.
Spoon batter into 12 lightly greased regular muffin cups or 6 jumbo muffin cups. Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 10-15 minutes.
In a small bowl, combine powdered sugar and coffee; making a glaze. Using the tip of a spoon, drizzle glaze over tops of muffins from edge to edge. Serve.

Other great cherry dessert recipes on Glutenfreeda.com:

Cherry Coconut Scones
Low Fat Frozen Peach & Cherry Yogurt
Cherry Upside Down Cake
Cherry Lattice Pie

Enjoy!

- Chef Jessica