Apricot and Evans Sour Cherry Crisp: A Taste of Summer Bliss

Experience the quintessential flavors of summer captured in every bite of this Apricot and Evans Sour Cherry Crisp. It’s a harmonious marriage of sweet, sun-ripened apricots and vibrantly tart Evans cherries, crowned with a golden, crispy, oat-rich crumble topping. This heavenly dessert is an absolute showstopper after dinner, yet so wholesome and delicious, you might find yourself enjoying it as a delightful breakfast – and we promise not to tell! Prepare to fall in love with this irresistible combination. Jump to the full recipe below.

The Unique Charm of Evans Cherries

As summer unfolds, the Evans cherry trees signal their readiness, their branches laden with promise. The anticipation for these magnificent sour cherries is palpable. While many opt to pick them as soon as they reach a medium red hue, a little patience yields remarkable rewards. I find that waiting until the Evans cherries deepen to a rich, dark red allows their sugars to fully develop, intensifying their already profound flavor profile. The peak of perfection, for me, is often achieved after a gentle touch of early autumn frost, if I can resist harvesting them for that long. While they retain their characteristic mouth-puckering tartness, this extra time on the tree results in an unparalleled depth of taste that truly sets them apart.

This year, the Evans cherries surprised us by ripening a bit earlier than usual. Typically, in our region, they reach their prime in late August to early September. However, regardless of the exact timing, holding off on picking them until they are at their darkest red will consistently reward you with an extraordinary harvest. These resilient trees graciously allow their fruit to linger, getting progressively sweeter and more flavorful without any apparent detriment.

There’s an undeniable joy in witnessing these trees, magnificently adorned with their ruby-red jewels. Each branch, heavy with fruit, is a testament to the bounty of nature and a beautiful sight to behold, filling me with immense pleasure and excitement for the culinary delights to come.

The Remarkable History of the Evans Cherry

It’s fascinating to consider that not so long ago, growing sour cherries successfully in Alberta was practically unheard of. The landscape of Canadian horticulture dramatically shifted with the introduction of the Evans cherry, which became available to the public only around 1996. This incredible fruit owes its existence to the dedication of Alberta horticulturist, Dr. Ieuan Evans. He made an astonishing discovery in an old orchard northeast of Edmonton: an unknown strain of sour cherry trees that had been thriving and producing abundant fruit since as far back as 1923.

Recognizing the immense potential of these hardy, productive trees, Dr. Evans diligently propagated their suckers and distributed them far and wide. Within a few short years, the Evans cherry exploded in popularity, transforming from a local marvel into a widespread favorite. Today, these remarkable trees are cultivated not only across Canada but also throughout the United States and in numerous other cold-climate regions worldwide. Their resilience and consistent productivity make them a gardener’s dream. Reaching an average height of 10 to 15 feet, Evans cherry trees are remarkably easy to grow and are reliable producers of heavy crops, yielding large, juicy cherries that measure almost an inch across. This legacy of discovery and propagation ensures that many can now savor the distinctive taste of these truly special sour cherries.

Crafting the Perfect Summer Crisp

This is precisely what summer should taste like: a comforting symphony of soft, baked fruit – intensely tart yet wonderfully juicy – enveloped beneath a crunchy, crumbly topping of buttery, golden oats. It’s an experience that awakens the senses and brings forth the very essence of the season. Absolutely heavenly, yes.

To elevate this summer delight, I recently discovered a bounty of exquisite British Columbia apricots at our local farmers’ market. What could possibly be a more perfect pairing than to showcase their delicate sweetness and vibrant color alongside the robust, tart flavor of our beautiful Alberta-grown Evans sour cherries? The combination promised to be, and indeed was, a match made in culinary heaven.

Just look at those glowing jewels! The apricots, with their velvety skins and luscious orange hues, and the deep crimson of the Evans cherries, each fruit a tiny masterpiece of nature. Together, they create a visual feast even before they are transformed into this irresistible crisp.

The magic truly happens as these vibrant fruits snuggle up all cozy together in their baking dish, patiently awaiting their blanket of buttery, oat-filled crumbs. Once covered and baked, they emerge transformed, creating this:

* * * * *

Kitchen Frau Notes for Your Apricot and Evans Cherry Crisp

For those who may not have access to Evans cherries, don’t fret! You can absolutely substitute other varieties of sour cherries, such as Montmorency, and still achieve a wonderfully delicious crisp. Similarly, if apricots are out of season or unavailable, peaches or nectarines make excellent alternatives, bringing their own unique sweetness and texture to the dish. The beauty of this recipe lies in its adaptability, allowing you to enjoy a taste of summer with readily available seasonal fruits.

Working with delicate Evans cherries requires a gentle touch, especially when pitting them. To make this task much easier and mess-free, be sure to check out my detailed post on a nifty trick to easily pit those delicate and juicy Evans cherries. It’s a game-changer that will save you time and prevent a lot of cherry juice stains!

Apricot and Evans Sour Cherry Crisp Recipe

This recipe yields a generous and delightful crisp that is perfect for sharing. The preparation is straightforward, ensuring that even novice bakers can achieve a fantastic result.

Ingredients for the Fruit Filling:

• 2 cups diced apricots, ¾ inch/2cm cubes (approximately 340gms) – Choose ripe but firm apricots.
• 2 cups pitted Evans sour cherries (approximately 320 gms pitted) or other sour cherry varieties. For best results, refer to my guide on how to pit Evans cherries.
• ½ teaspoon pure almond extract – This enhances the fruit flavors beautifully.
• ½ cup (100gms) sugar (preferably organic evaporated cane sugar) – Adjust to your preferred sweetness based on fruit ripeness.
• 2 tablespoons cornstarch or potato starch – This helps thicken the fruit juices, creating a luscious filling.

Ingredients for the Crumble Topping:

• ⅓ cup (75gms) soft coconut oil or unsalted butter – If using butter, ensure it’s softened to room temperature for easier mixing.
• ¼ teaspoon salt – A pinch of salt balances the sweetness and enhances flavor.
• ¾ cup (125gms) lightly packed brown sugar or coconut sugar – Brown sugar adds a lovely caramel note.
• ½ cup (50 gms) oat flour, gluten-free if necessary – Oat flour contributes to the crumbly texture.
• ½ cup (50gms) ground almonds/almond meal – Adds a rich, nutty flavor and a pleasing texture.
• ½ cup (45 gms) rolled oats (quick oats), gluten-free if necessary – Provides that classic crisp texture.

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Fruit: Place the diced apricots and pitted cherries into a 9-inch (23cm) square or a 10-inch (25cm) round baking dish. Sprinkle evenly with the almond extract. Gently toss the fruit to coat. This initial toss helps the flavors meld and ensures even distribution as it bakes.
3. Sweeten and Thicken Fruit: In a small separate bowl, thoroughly mix together the ½ cup sugar and the cornstarch or potato starch until no lumps remain. This step is crucial for preventing a grainy texture in your filling. Evenly pour this sugar-starch mixture over the fruit in the baking dish.
4. Make the Crumble Topping: In the bowl of a stand mixer fitted with a paddle attachment, or by hand in a large bowl using a sturdy wooden spoon, cream together the softened coconut oil (or butter), salt, and brown sugar until they are well combined and light.
5. Add Dry Topping Ingredients: Gradually beat in the oat flour, ground almonds, and rolled oats. Continue mixing until the ingredients are just combined and the mixture forms a coarse, crumbly texture. Alternatively, you can use your fingertips to work the dry ingredients into the fat until you achieve the desired crumbly consistency.
6. Assemble and Bake: Evenly spread the prepared crumble topping over the fruit mixture in the baking dish. Ensure the fruit is fully covered for a beautiful, golden crust.
7. Bake Time: Bake for 40 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender when poked with a knife. The aroma filling your kitchen will be incredible!
8. Serve: Allow the crisp to cool slightly before serving. It is absolutely divine served warm with a generous scoop of vanilla ice cream, a dollop of frozen yogurt, or a cloud of freshly whipped cream.
9. Enjoy Leftovers: Any leftovers are fantastic for breakfast the next morning, especially when paired with a spoonful of plain yogurt.

Serves 6 generously, or 8 smaller portions.

Guten Appetit!

Thank you for stopping by! If you enjoyed this recipe and want to discover more delicious culinary creations, don’t forget to sign up here to receive new Kitchen Frau recipes directly to your email inbox. Each recipe comes with a handy and useful kitchen tip to enhance your cooking skills!

If you love my recipes and want to stay connected, follow me on social media! You’d truly make my day. Find me on Instagram for visual inspiration, Pinterest for recipe ideas and stunning food photography, Twitter for updates and quick tips, and Facebook to join our growing community of food lovers.

And remember, if you want to keep this recipe handy for later, don’t forget to PIN IT to save it to your favorite boards:

You might also like these other delightful Evans Cherries recipes and tips:

How to Pit Evans Cherries Easily

Classic Evans Cherry Pie

No-Bake Evans Cherry and Coconut Bars: A Refreshing Treat

Preserving the Season: Evans Sour Cherries in Brandy