Classic Cherry Dessert Recipes that Showcase the Fruit's Versatility in Modern Baked Goodness

Originally prized for their ability to shine when baked into pies and jams, cherries have since broken out of their sweet fruit prison and inspired countless creations. Eastern European pastries like strudel were early adopters, weaving the tart gems into flaky layers. Meanwhile, the French perfected the art of showcasing cherries center stage in elegant tarts, balancing their tartness against creamy custards. As technology evolved we were exposed to more varieties from different parts of the world. While all might not be easy to make, we cherry-picked some cherry classic recipes with varying levels of difficulty that you can make at home.

1. Cherry Pie

Ingredients:

• 650 gm sweet cherries, pitted
• 2 ml lemon juice
• 110 gm sugar (about 3/4 cup for sour cherries)
• 10 ml cornstarch
• 0.5 gm cinnamon
• 2 gm butter, diced to dot the top
• Double Pie Crust

Egg Wash:

• 1 egg
• 2 ml milk or water
• 2 gm coarse sugar

Instructions:

• Make the pie crusts and refrigerate for 1 hour before using them. Position the oven rack in the lower third part of the oven.
• In a small bowl, whisk together 110 gm sugar, 10 ml cornstarch, and 0.5 gm cinnamon.
• Pit cherries and transfer them to a large bowl. Stir in 2 ml lemon juice. Sprinkle sugar/cornstarch mixture over cherries and stir to coat evenly.
• Roll out the first pie crust to a diameter of 30 cm and place it in a 23 cm pie pan. Crimp edges as desired. Pour in cherry filling and any juices. Dot with butter.
• Roll out the second crust to a diameter of 30 cm. Use a pizza cutter or knife to cut ten 3 cm strips for a lattice top. Weave strips in a lattice pattern over-filling. Seal and crimp edges.
• Refrigerate the pie for 30 minutes. Preheat the oven to 200°C.
• In a small bowl, whisk together egg, milk/water, and coarse sugar for egg wash. Brush over the lattice and edges.
• Bake at 200°C for 25 minutes. Place foil under the pie pan, reduce the oven to 180°C and bake for an additional 30-35 minutes until the crust is golden and the filling is bubbly.

2. Cherry Coffee Cake

Ingredients:

• 450 gm all-purpose flour
• 225 gm sugar
• 12 gm baking powder
• 1/2 tsp salt
• 225 gm butter, softened
• 3 eggs
• 225 ml sour cream
• 1 tsp vanilla extract
• 450 gm fresh or frozen cherries, pitted

Topping:

• 75 gm sugar
• 25 gm all-purpose flour
• 50 gm butter, softened

Instructions:

• Preheat the oven to 180°C. Grease a 9x13-inch baking pan.
• In a large bowl, mix the flour, 225 gm sugar, baking powder and salt. Cut in the butter and mix well until the mixture turns crumbly.
• In a separate bowl, whisk the eggs, sour cream and vanilla. Stir into the flour mixture just until moistened.
• Spread half the batter into the prepared pan. Sprinkle cherries evenly over the batter. Spread the remaining batter over the cherries.
• In a small bowl, mix the topping ingredients until crumbly. Sprinkle over the cake.
• Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.

3. Cherry Crumble

Filling:

• 800 gm fresh or frozen cherries, pitted
• 100 gm sugar
• 2 tbsp cornstarch

Crumble:

• 200 gm all-purpose flour
• 100 gm brown sugar
• 100 gm butter, chilled and cut into pieces
• 1 tsp cinnamon

Instructions:

• Preheat the oven to 180°C.
• To make the filling, combine the cherries, sugar and cornstarch in an ovenproof dish and mix well.
• To make the crumble, rub the flour, brown sugar, butter and cinnamon together with your fingertips until the mixture resembles coarse breadcrumbs.
• Sprinkle the crumble evenly over the cherry filling.
• Bake for 30-40 minutes, until the top is golden brown and the filling is bubbling.
• Allow to cool for 10 minutes before serving.

4. Cherry Muffins

Ingredients:

• 250 gm all-purpose flour
• 100 gm white sugar
• 5 gm baking powder
• 1/2 gm salt
• 125 ml milk
• 50 ml vegetable oil
• 1 egg
• 150 gm fresh or frozen cherries, pitted

Instructions:

• Preheat the oven to 180°C and line a 12-cup muffin pan with paper liners or grease generously with butter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
• In a separate bowl, whisk together the milk, oil, and egg. Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the cherries.
• Scoop the batter evenly into the prepared muffin cups.
• Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in the tin for 5 minutes before removing them to a wire rack to cool completely or unmold them and enjoy them.