There’s something about the combination of sweet, buttery crust and tart cherry filling that makes me feel like I’m biting ...

Gently fold in the cherries. Pour the filling over the crust. Sprinkle the reserved crumb topping evenly on top. Bake for 45 to 55 minutes, until the top is golden brown and bubbly. Cool the bars ...

muffins and rolled oat ‘energy’ bars. Add dried cherries to winter fruit salads and compotes, or use in place of sultanas or raisins in baked fruit puddings such as apple pie or peach cobbler.

This pie, which uses fresh, sweet cherries, amaretto, and toasted oats, has no thickeners for a more purely fruit-forward flavor. Recipes published by Food & Wine are rigorously tested by the ...

For this recipe you will need a 20cm/8in pie dish. To make the filling, place the cherries and caster sugar in a saucepan and heat gently over a low heat. No water is needed as the cherries will ...