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Cherry pie
Use tart cherries for a pie that keeps its bite under a buttery double crust. You can use frozen sour cherries without thawing them first. If you start with cherries packed in water, drain them and reserve some of the packing liquid for the filling instead.
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Clafoutis
Scatter pitted Bing cherries in a single layer and pour a thin batter of eggs, milk, and flour over them. The batter bakes up like a soft custard around the sweet fruit. Finish with toasted sliced almonds if you want a little crunch.
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Black Forest gateau
Stack chocolate cake with cherry filling and vanilla whipped cream. Jarred cherry pie filling helps the fruit layer stay put, and a splash of kirsch is optional. Use fresh cherries on top when you have a few good-looking ones to spare.
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Cherry Cobbler
Start with fresh or frozen cherries and bake the filling until the edges bubble. Then set the buttermilk biscuit dough over the fruit and return the pan to the oven. Let the tartness of your cherries decide where you land within the recipe’s sugar range.
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Cherry Crisp
Bing cherries go under a loose oat topping spiced with cinnamon and a little cardamom. Brown sugar and butter give the crumbs their crunch. Bake it in one dish for scooping at the table, or portion the fruit and topping into ramekins before baking.
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Cherry Galette
Pile halved dark sweet cherries in the center of a round of dough and fold the edge inward. A little cornstarch catches the juice and lemon adds bite. This free-form tart gives you flaky pastry and exposed fruit without fitting dough into a pie plate.
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Cherry Cheesecake
Spoon a fresh black cherry topping over chilled cheesecake. A little lemon juice and cornstarch give the cooked fruit some brightness and body. Keeping the cherries in a separate layer lets you decide how much sauce each slice gets.
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Cherries jubilee
Serve warm tart cherries in a glass with a scoop of vanilla ice cream and some of the cherry syrup on top. The traditional dessert pairs cherries with kirsch or brandy. Pick it when you want the fruit hot and syrupy against cold ice cream.
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Cherry Compote
Let fresh pitted cherries cook gently with sugar until they release enough juice to make their own sauce. Dried sour cherries can add another layer of tartness. Spoon the compote over ice cream when you want the fruit to stay in pieces.
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Cherry Hand Pies
Cook fresh or frozen cherries into a thick filling and let it cool before spooning it onto squares of thawed puff pastry. Seal the edges so you can serve each pie by hand. Coarse sugar gives the outside a little crunch.
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Sour Cherry Crumb Bars
Stir chopped sour cherries into cherry jam and spread the filling between layers of lime-scented crumb. Adding fresh cherries makes the middle brighter and less uniform than jam alone. Have these when you want tart cherry pie flavor in a bar that’s easier to serve to a group.
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Brown Butter Cherry Bars
Press a shortbread crust into a pan and arrange pitted sweet cherries across it. You get a nutty layer from the browned butter batter and pockets of juicy fruit. Pick this when you want bars where the cherries stay in recognizable pieces.
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Cherry Frangipane Tart
Press large pitted cherries into an almond and pistachio filling in a sweet pastry shell. The nut cream holds each cherry in place as it bakes, so the tops of the fruit still show. Use all almond flour if you want to keep the filling simpler.
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Ricotta and Sour Cherry Tart
Spread sour cherry jam over the pastry base, then cover it with whipped ricotta filling. The tart fruit holds its own against the soft cheese. Use this Roman Jewish crostata when you have a jar of preserves and want a dessert you can serve by the slice.
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Sweet Cherry Upside-Down Cake
Nestle halves of sweet cherries cut-side down in brown sugar caramel and spread almond cake batter over them. Turn the cake out to reveal the shiny fruit layer. Fresh cherries hold their shape best when you want a clear pattern across the top.
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Cherry and Almond Financiers
Drain bottled Morello cherries before stirring them into a browned-butter batter with almond flour. Bake the little cakes in muffin tins or another small mold, and scatter sliced almonds over the tops. They suit a jar of tart cherries and a dessert you can serve without slicing.
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Cherry Bakewell Sponge Pudding
Use canned black cherries, reducing their syrup with cherry jam before adding the fruit back. Cover the mixture with almond sponge batter and sliced almonds. Choose this for a spoon dessert with warm cherry sauce underneath and a crunchy finish.
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Hungarian Sour Cherry Cake
Scatter sour cherries tossed with flour, sugar, and cinnamon over a soft butter cake batter. Skip the extra sugar on the fruit if you use sweetened preserved cherries. You’ll get small tart pockets across the cake when you cut it into squares.
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Chocolate Cherry Brownies
Fold dried tart cherries and chocolate chips into the brownie batter before spreading it in the pan. The fruit stays chewy and brings a sour edge to the chocolate. Choose dried cherries here so the brownie can stay dense with small bursts of fruit.
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Cherry Chocolate Oatmeal Cookies
Use dried tart cherries the way you would use raisins in an oatmeal cookie. Chocolate chips sweeten the bite while the fruit stays pleasantly chewy. These suit a bag of dried cherries better than a bowl of juicy fresh ones.
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Chocolate Cherry Dump Cake
Spread canned cherry pie filling across the dish, scatter dry devil’s food cake mix over it, and pour melted butter evenly over the top. It bakes into a warm scoop dessert with bubbly cherry filling and a chocolate topping.
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