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Cherry Yogurt Bark
Course: Dessert
Servings: 24
Calories: 48kcal
Looking for a simple, protein-packed snack? Treat yourself to this cherry yogurt bark recipe. It’s the perfect mid-day snack or dessert to help you stay to cool this summer. This easy-to-make recipe requires just a handful of ingredients and a mere 5 minutes of preparation before freezing it to perfection.
Ingredients
- 32 oz container of plain Greek Yogurt
- 2 tsp honey
- 1 cup of pitted Northwest Cherries Dark Sweet Cherries quartered
- 1/2 cup sliced almonds
- 1/4 cup chia seeds
Instructions
- Add the yogurt and honey to a medium sized bowl and mix until combined. Line a medium sized sheet pan with parchment paper and evenly spread the yogurt on top.
- Sprinkle the quartered cherries, almonds and chia seeds in an even layer. Then, place the sheet pan in the freezer until set, at least 2 hours.
- Once set, remove from the freezer and break into small pieces. Enjoy immediately.
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Fresh Cherry Crisp
Course: Dessert
Servings: 8
Calories: 303kcal
While special occasions certainly call for elaborate desserts, sometimes you just want to put together something simple to share with family and friends. In summer, let fruit be the star of the show with a quick and easy fruit crisp. Juicy fresh cherries make for the ideal base to dress up with a crisp topping, resulting in the perfect combination of flavors and textures. Throw it all together in a cast iron skillet or cake pan, bake, and serve with a scoop of vanilla ice cream for the ultimate summer treat.
Ingredients
For the Cherry Layer:
- 2 1/2 ball pounds fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- Juice of half of a lemon
For the Crisp Topping:
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, add the cherries, sugar, flour, and lemon juice. Stir until combined. Transfer to a greased cast iron skillet or 9 X 13-inch cake pan.
- In a mixing bowl, whisk together the flour, oats, sugar, baking powder, and salt until well combined. Pour the melted butter into the dry ingredients mixture. Use a fork to mix until combined.
- Pour the cherry mixture into the cast iron to create an even base layer. Cover evenly with the crisp topping.
- Bake the cherry crisp for one hour until the cherries are bubbly and the top is golden. Serve warm with a scoop of vanilla ice cream or gelato.
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Cherry Almond Skillet Cake
Cook Time: 42 minutes minutes
Course: Dessert
Servings: 12 Slices
Calories: 401kcal
Looking for a cake for any occasion? This cherry almond skillet cake is sure to be a hit fora backyard barbecue, a family dinner, or to simply whip up for an afternoon treat. The quick and easy batter is prepped in one bowl and poured into a cast iron skillet. Dotted with juicy fresh cherries and paired with notes of almond, it’s the perfect flavor pairing for any day of the week.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 3/4 cup vegetable or canola oil
- 1 1/2 cups milk
- 1 1/2 tsp almond extract
- 1 lb fresh cherries, pitted
- 1 cup sliced almonds
For Optional Glaze:
- 1/3 cup Powdered Sugar
- 1 tbsp milk
- 1/2 tsp almond extract
Instructions
- Preheat the oven to 350 degrees. Grease a 12-inchcast iron skillet and place a piece of cut parchment paper in the bottom. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.Mix in the eggs, and then mix in the oil, milk, and almond extract until just combined. Transfer the batter to the prepared skillet. Arrange cherries on top. Bake the cake for 42 minutes until the middle is set and the top is golden. Once baked, remove the cake from the oven and let cool completely.
- To make the glaze, whisk together powdered sugar, milk, and almond extract. Sprinkle the cake with optional sliced almonds and drizzle the glaze over the cooled cake.
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Northwest Sweet Cherry Pie
Course: Dessert
Ingredients
- 2 Pie crusts, prepared
- 2 tbsp Cornstarch
- 2 tbsp cherry juice, reserved from pitting (fresh) or from rinsing/rehydrating (preserved)
- 7 cups Northwest Cherries pitted
- 3/4-1 cup sugar*
- 1 tbsp almond extract or bourbon-vanilla bean infusion
Instructions
- sing a fork, whisk together the cherry water and cornstarch in a small bowl, then set aside.2. Stem and pit the cherries, if not already done. 3. Fill pie dish with cherries and blend the remaining volume (about 2 cups or 1/4 the total volume) into a puree. Pour the remaining whole cherries into a mixing bowl and return to the refrigerator (if using frozen cherries). 4. Using a heavy-bottomed pan, gently heat the puree and sugar over low heat until the volume has reduced by 1/3 to 1/2. Constantly stir across the bottom to prevent burning. 5. Once reduced, remove from the heat and stir in the cornstarch slurry until the mix regains translucency. Gently and briefly reheat if needed. Stir in the extract and let the mixture cool to room temperature.6. Pour the cooled mixture over the whole cherries, gently stirring to incorporate. Pour the final cherry mixture into a 9 or 10-inch prepared pie crust, and top with a second crust. Pinch, crimp and vent the top crust. Brush with a beaten egg if so desired and sprinkle lightly with coconut sugar.Bake at 375 degrees for 55-60 minutes, or until the crust is golden brown and the filling is steadily bubbling. Aluminum foil may be used around the crust edges to prevent browning during the second half of the bake. Transfer the pie to a cooling rack, and most importantly, allow the pie to cool completely before serving (3-4 hours).*sugar may be substituted for 3/4 - 1 cup coconut sugar (Grandma later changed this to lower-glycemic coconut sugar)
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Chocolate Cherry Parfaits
Prep Time: 20 minutes minutes
Course: Breakfast, Dessert
Servings: 3
Calories: 246kcal
Ingredients
- 1 cup (6 sheets) crushed graham crackers
- 1/2 lb cherries, pitted and chopped
- 2 cup non-fat Greek yogurt
- 2 tbsp cocoa powder
- 2 tbsp mini chocolate chips, optiona
Instructions
- In a bowl, combine the Greek yogurt and cocoa powder. Use a spatula to mix until smooth and well combined.
- Set up a station with 3 small jars. Add 1/4 cup of the graham cracker crumbs to each jar. Top with 1 tablespoon yogurt and chopped cherries.
- Divide the remaining graham cracker crumbs amongst the 3 jars.
- Add additional yogurt and chopped cherries on top. Garnish with mini chocolate chips and a fresh, whole cherry if desired.
Notes
Chocolate and cherry are a classic combination. If you’re searching for a quick and easy dessert, make that combo the star of the show with these single-serve parfaits. Cocoa powder is added to Greek yogurt for a creamy, dreamy base. Dressed up with graham cracker crumbs and plenty of fresh, sweet cherries, it’s the ideal summer treat for backyard barbecues or pool parties.
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Cherry Danish
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Course: Dessert
Servings: 12
Calories: 294kcal
Whip up this irresistible Cherry Danish with cream cheese and watch everyone’s eyes light up! It’s a sweet indulgence that’s both quick and easy. Plus, it’s crafted with flaky puff pastry, luscious cherry pie filling, and decadently sweetened cream cheese. A surefire hit for any treat!
Ingredients
Ingredients for the cream cheese filling
- 8 oz package cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 egg
- 1 package frozen puff pastry sheet
Ingredients for the cherry filling
- 2 cups Northwest Cherries pitted
- 1 tbsp corn starch
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
Ingredients for the glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1 1/2 tsp lemon juice
Instructions
- Make the Cream Cheese Filling: Mix softened cream cheese, powdered sugar, vanilla and almond extract in a bowl. Add the egg to the mixture and combine.
- Gather the Cherry Filling: Use the cherry pie filling recipe and make a batch.
- Make the Danish: Roll out thawed puff pastry sheets on a floured surface to 12 x 12-inch squares. Cut each sheet into 6 squares and create a 1-inch border around each. Place squares on a parchment-lined baking sheet and brush borders with egg wash. Add a heaping tablespoon of cream cheese mixture and 1 tbsp of cherry mixture to each square.
- Bake at 400°F for 15 minutes.
- Make the Glaze: Mix 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice for the glaze. Drizzle glaze over cooled pastries.
Notes
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Gluten-Free Cherry Cobbler
Course: Dessert
Servings: 12
A gluten-free cherry cobbler with homemade cherry pie filling is a delightful dessert that combines the tartness of fresh cherries with a sweet, crumbly topping. Since there is no gluten it is a perfect choice for those with sensitivities or Celiac disease, without compromising the rich, comforting taste of a traditional cherry cobbler.
Ingredients
Cherry Filling
- 8 cups fresh cherries pitted*
- 1/3 cup coconut sugar
- 1 tbsp lemon juice
- 2 tsp tapioca flour
- 2 tbsp pure vanilla extract
- 1/4 tsp sea salt to taste
Gluten-Free Cobbler Topping
- 2 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2/3 cup unsalted butter or ghee, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 375°.
- Prepare the Cherry Filling: Make the gluten-free cherry pie filling according to the recipe.
- Prepare the Topping: Mix everything except melted butter in a bowl. Then add the butter and mix until you get a thick dough.
- Prepare Your Baking Dish: Prepare an 11×13 casserole dish with butter or non-stick baking spray. Place the cherry pie filling into the bottom of the dish. Place the topping on the cherry filling. You can leave big chunks or make it smooth or shape it like biscuits.
- Bake in the middle of the oven set at the right temperature for 30 to 40 minutes, until the top is golden and the cherries are bubbly.
- Enjoy the warm cherry cobbler in bowls with ice cream!
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Cherry Clafoutis
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Course: Dessert
Servings: 8
Calories: 242kcal
Cherry Clafoutis is a classic French dessert that is loved around the world. It’s a delicious blend of fresh dark, sweet cherries in a rich, dense custard. And the best surprise? It’s super easy to make and tastes amazing whether it’s served warm or at room temperature. Perfect treat for any day.
Ingredients
- 1 pound Northwest Cherries pitted
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup sugar
- 1 tsp teaspoon
- 4 eggs
- 1 1/4 cups half and half
- powdered sugar
- 3 tbsp butter softened, for buttering the dish
Instructions
- Prep the cherries: Preheat the oven to 375℉. Remove the stems from the cherries. Wash and dry the cherries. Pit the cherries using a cherry pitter (recommended) or a knife.
- Make the batter: Boil the half and half, then remove from the heat. Let the cream cool for about 5 minutes. Blend the batter with a blender or hand mixer until it is smooth. Add cream, eggs, sugar, vanilla, flour, and salt to a bowl or blender. Mix until smooth with no lumps.es.
- Assemble and bake the clafoutis: Butter the skillet. Arrange the cherries in the skillet. Pour the batter over the cherries. Bake for about 45 minutes or until it is fully cooked.
- Finish: Dust with powdered sugar. Serve.
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Sweet Cherry Almond Bars
Course: Dessert, Snack
Ingredients
Fruit Filling:
- 14 oz pitted Northwest cherries, halved or rough chopped (about 2 1/2 cups)
- 2 tbsp sugar
- juice from 1/2 lemon
- 1/2 tsp almond extract
- 1 tsp cornstarch
Bar Recipe:
- shortbread dough
- 1 cup flour
- 1/4 cup almond meal or almond flour
- 1/2 cup sugar
- pinch of salt
- 1/2 tsp baking powder
- 1 egg yolk
- 1 tsp almond extract
- 1 stick cold unsalted butter cut in pieces
Topping:
- 1/4 cup sliced almonds
Instructions
- 1. Set oven to 350F2. Lightly spray an 8x8 baking pan3. Stir together the cherries with the sugar, lemon juice, extract, and cornstarch. Set aside, tossing occasionally to encourage some of the juices to start flowing.4. Put the flour, almond meal, sugar, salt, and baking powder into the bowl of a food processor and pulse to combine.5. Add the yolk, extract, and butter, and pulse or process to combine just until the dough comes together, it will be crumbly.6. Press2/3 of the dough into the bottom of your pan to form the crust. Top with the cherries. Then crumble the remaining dough evenly over the cherries. Top with the sliced almonds and bake for about 40 minutes until the dough is just golden and the filling is bubbling.7. Letcool before cutting.
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Mini Cherry Pimm's Pies
Course: Dessert
Author: Marilla Liff
Ingredients
- 1 lb cherries, pitted and chopped (leave some in halves for texture)
- 1/2 tsp lemon juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup Pimm's No.1 Cup
- 1 egg, beaten
- pie crust enough for 9-10" pie
Instructions
- Directions:1. Preheat oven to 375º F.2. Put cherries in a medium bowl and add sugar. Mix gently. Let sit for five minutes. Add lemon juice and Pimm’s, and again mix gently. Sprinkle cornstarch over the top and toss- again gently. Set aside.3. Roll out dough and fill your mini-pie shells or tart shells. Press and even it out, then fill with about 2-3 tablespoons filling; depending on the size of your shells. Also, depending on how many you have, you might have dough leftover. I have four shells and between the bottoms and the hearts, I used most of it but had enough left for maybe two more.4. Cut out shapes for the top- any shapes will do. Circles, hearts, stars… or you can cut strips and make a lattice top. Place on top of filling. You can also skip this and just make more pies.5. Brush crust & tops with beaten egg. Place pies on a cookie sheet (line with parchment if it’s a good one!).Bake pies for 30-40 minutes, until the filling is bubbly and the tops are golden browned. Remove from the oven and let cool slightly before even thinking about eating! Serve with vanilla ice cream or whipped cream if desired.
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No-Bake Mini Cherry Cheesecakes
Prep Time: 15 minutes minutes
Chill time: 30 minutes minutes
Course: Dessert
Servings: 3
Calories: 579kcal
Cherries are a classic topping for cheesecake, but baking an entire cheesecake can feel like a lot of work. These little decadent treats are the ideal solution. Whip up a no-bake version with all the same great flavor as a regular cheesecake in half the time. You’ll only need a few minutes of prep time and a bit of patience while these mini cheesecakes set in the fridge. Top them with plenty of sliced fresh cherries for the ultimate cool dessert on a warm day.
Ingredients
For The Crust:
- 1/3 cup graham cracker crumbs 5 sheets
- 3 tbsp unsalted butter, melted
For The Filling:
- 1 brick cream cheese 8-ounce
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
- 1/2 lb fresh cherries, pitted and sliced
Instructions
- 1. In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened. Transfer 3 tablespoons of the mixture into 3 small jars. Use the back of a spoon to press the mixture down into the jar.
- 2. In a mixing bowl, whip together the softened cream cheese, vanilla, and powdered sugar.
- 3. With a small spoon or spatula, add 3 tablespoons of the cheesecake mixture on top of the graham cracker crusts in each jar.
- 4. Divide the sliced cherries among the three jars. Push the slices into the jar against the sides. Sprinkle the top with remaining graham cracker crumbs and garnish with a whole cherry.
- 5. Let sit in the fridge for 30 minutes before serving.
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Cherry Cake
Course: Dessert
Ingredients
- 2 cups Northwest Cherries pitted and halved
- 1 3/4 cups Flour
- 1/2 cup Sugar
- 2 Eggs
- 4 tbsp Butter Unsalted
- 3/4 cup Milk
- 1 tsp Vanilla Extract or Almond Extract
- 1 tsp Salt
- 1 tsp Baking Powder
- Powdered Sugar
Instructions
- Preheat oven to 350 degrees. Cream together butter and sugar. Mix in eggs. Sift together flour, baking powder and salt. Add dry ingredients to wet. Stir in milk, vanilla extract. Butter a 9 inch square baking dish and line with pitted cherries. Pour batter over cherries and bake 30 minutes, until cake tester comes out clean. Dust with sifted powdered sugar while cake is cooling.
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Cherry Tart
Course: Dessert
Ingredients
Pie Dough:
- 16 oz All purpose flour
- 10 oz unsalted butter
- 6 oz cold water
- pinch of salt
Pastry Cream:
- 2 oz All purpose flour
- 6 oz granulated sugar
- 16 oz whole milk
- 6 egg yolks
- 1/2 vanilla bean split
- 1 oz unsalted butter
Cherry Topping:
- 2 cups Northwest Sweet Cherries, pitted
- 1/2 cup sugar in the raw
- water
Instructions
- 1. Place the flour and salt in a mixing bowl, stir until well combined. Make the pie dough by grating in the butter to the flour, stirring the flour to incorporate the butter. What you are after are pea size chunks, so the grating technique works well to achieve a uniform consistency. Rub the butter and flour between your fingers to insure the butter is the right size and is mixed in. Pour in the cold water, and mix only to combine. Do not knead dough. The less you work it, the more flaky the crust will become. You should have a nice dough. Wrap with plastic film, and place in a refrigerator for at least one hour.2. Prepare the pastry cream. Sift the flour and sugar together. Then place yolks into a mixing bowl, add 8 oz of the milk. Stir the flour/sugar mixture into the yolk/milk mixture until smooth and combined. Heat the remaining milk and vanilla bean in a heavy duty saucepan (copper works best, stainless steel also). Scald milk (just before boiling), then temper the milk mixture into the egg mixture by slowly adding hot milk stirring constantly. Once all the scalded milk is incorporated, pour mixture back into the sauce pan. Heat over medium heat, stirring constantly with a wooden spoon (or heat resistant metal spatula) until the mixture begins to thicken. Using a stiff whisk, continue to stir constantly until the mixture is very thick, and pulls away from the whisk (or the sides of the pan), about 2-3 minutes. The key is to allow the starchiness from the flour to cook out, yet at the same time stirring constantly as not to allow the mixture to scorch or overcook the eggs. The mixture will be very thick at this stage. Remove from the heat, place saucepan in ice bath, add butter and stir constantly until butter is combined. Set aside and reserve once cooled, removing the vanilla bean from the now cooked custard.3. Prepare the cherry topping. Place cherries and sugar, with a touch of water, in a saucepan over high heat. Cook until the cherries begin to release their juices. Keep the mixture on high heat, and as the liquid in the pan (from the cherries and sugar) begins to reveal a syrupy consistency, continue to cook until desired consistency, about 5-10minutes. Strain the cooked sweet cherries and reserve the liquid. At this point, you can continue to reduce the liquid by cooking over low heat, allowing the syrup to naturally thicken. This liquid can be used as a garnish for the tart.4. To assemble the tarts, roll out the pie dough. Butter and flour a tart pan, the size is dependent upon the amount being made. At any rate, roll out the dough to even thickness, form dough in tart pan. Spoon pastry cream so that the entire base of the tart is covered with the pastry cream, about a ½ thick. Add cherries on top of the pastry cream. Bake at 375 until the crust begins to brown, about 15-20 minutes. Use cherry syrup for garnish if desired once the tart is unmolded. Alternatively, you can by a pre-made tart. We like to use a tart pan with a fluted edge and a removable bottom for easy unmolding. Serve warm and enjoy!
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Sweet Cherry Blondies
Course: Dessert
Servings: 16
Ingredients
- 1 1/3 cups Flour
- 1 1/3 cups Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 tsp Vanilla Extract or Almond Extract
- 1 cup Northwest Cherries Pitted and Halved
- 1/2 cup Chopped Pecans
Instructions
- Combine flour, brown sugar, baking powder, salt, oil, eggs, and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick. Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325°F 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.
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