In Japan they may celebrate the cherry blossom, but in the Okanagan we celebrate the real thing…. by eating the tasty buggers, of course!!! Being surrounded by the hundreds of fruit orchards in every direction is one of the most magical things about summertime in Kelowna. And cherries, of course, are some of the BEST!
Gone are the days where I thought it was cool to have cherry pit spitting contests in my backyard…Well, get a couple cocktails in me and who knows ;). But now, grown up Jilly has found an alternative way to embrace our BC backyard bliss. Even this redneck can learn to be a lady!!!
This year I’ve been all about the vintage décor in my kitchen, so I made this recipe specifically to be enjoyed in mason jars with delicate little antique spoons. Cute, right??!! And SO easy.
3 cups of BC Tree Fruit cherries, pitted
1/4 cup sugar
3 drops of almond extract
1 teaspoon of butter
1 teaspoon of cornstarch
2 cups quick-cooking oats
1/2 cup brown sugar
1/4 cup melted or softened butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Preheat the oven to 350 degrees F.
In a saucepan, combine the sugar & cherries, tossing gently to coat – cook over medium heat until well reduced. Add cornstarch, butter & almond extract.
In a bowl, combine the oats, brown sugar, cinnamon & nutmeg. cut in the butter until the mixture is crumbly. pack evenly over the cherry mixture.
Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving & top with your favourite vanilla ice-cream!