Has this ever happened to you? A fruit is at the peak of its season and you buy some. They are so good you run back to the store and buy more. Those are so good, you run back to the store and buy a huge amount of it only to get it home and realize you’ve had a bit too much and don’t really want anymore. The fruit then sits in the fridge until it goes bad and gets thrown away. Yeah, me too.
That’s what happened a few weeks ago when Bing cherries were on sale. I got carried away which is something that happens yearly when the price of cherries falls below 3.00/lb. The first several bags were delicious, then the big ole’ two pound bag sat uneaten in the fridge for a week.
See, I love cherries. I mean I REALLY love cherries! I love them so much that when I was a child and had the mumps I still couldn’t resist a little cherry temptation. There was no way I was going to let cherry season go by without chomping on my share of the little crimson orbs – regardless that my jowls were swollen and painful. To this day I remember the feeling of pain and pleasure I got from sitting at the breakfast room table and munching on those cherries!
So, I refused to let the massive bag of fresh peak-season cherries sitting in my fridge go to waste. I looked up cherry recipes on Cooking Light. Without sour cherries, I knew a pie wouldn’t be very good. Pretty soon, I ran across this recipe for Cranberry-Oatmeal Bars and figured I could adapt it for fresh cherries (they provided an alternative recipe that used dried cherries).
All I did was decrease the amount of liquid in the oatmeal crust and increased the amount of flour in the sour cream topping. I also left the egg white out so the dish would be vegetarian, egg free and not as moist. The result surprised me! They are delicious – AND they freeze wonderfully. Enjoy!