I recently spent a few days in northern Michigan, the heart of tart cherry country. I ate the most transcendent piece of cherry pie I'd ever had, and I was reminded of how much I love tart cherries in baking. They are the baker's dream fruit: plump, juicy, bite-sized, and not too sweet at all. I am not a great pie-baker, so I was inspired to bring you instead an adaptation of my favorite crumble recipe: a crisp brown butter topping, like the best cookie you ever ate, spread over a field of tart cherries swimming in their sweet, jammy syrup.
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