Meg Makes | A great dish for summer's sour cherries

Meg Makes | A great dish for summer's sour cherries

When my husband and mom picked sour cherries in the heat on the Fourth of July, I knew the resulting dish would have to be good. My idea for this recipe didn't disappoint.

Martha Stewart's version provided the inspiration for mixing chocolate chips into the filling, but it was my idea to add slivered almonds and cocoa powder to the streusel, and I think they add some decadence. The almonds get well-toasted and crunchy, which makes this dessert all the more satisfying.

Plus, it's easy to prepare, and you'll likely have good luck if you decide to double it. Just remember to use a larger baking dish.

Also, special thanks to Patty Johnson of Paxton for the cherries. I can't wait to dream up a better dish with next year's harvest.


1/2 cup all-purpose flour

1/8 cup packed brown sugar

1/8 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1/2 cup old-fashioned oats

1/2 cup slivered almonds

16 ounces sour cherries, pitted

2 tablespoons sugar

1/2 cup semisweet chocolate chips

Heat oven to 375 degrees. Grease an 8-inch square baking dish.

In a small mixing bowl, mix flour, brown sugar, cocoa powder and salt. Cut in butter until texture is grainy. Mix in oats, then almonds. Set aside.

Mix together cherries, chocolate chips and sugar.

Pour cherry mixture into baking dish and spoon streusel over top. Bake about 35-40 minutes or until cherries are bubbling and almonds are toasted.

Let cool, at least a little, and serve with vanilla ice cream.

Meg Dickinson is a communications professional who spends many waking hours daydreaming about food. To submit a recipe, email

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