their anti-inflammatory properties?
In my recipe, I tell you how to easily make your own cherry pie filling. You can make ahead the pie filling if you like, just refrigerate until ready to use. I recommend this, because with time, the juices come out and create the sauce. As for pitting fresh cherries, I use the OXO Good Grips Cherry Pitter. We love it (my husband even helps with pitting cherries)!
4 cups sweet cherries, pitted
juice of 1/2 lemon (1-2 Tbsp)
1/4 cup sugar
1 tsp cinnamon
In a medium saucepan, stir ingredients and warm on med-high heat until sugar breaks down and dissolves. Cover and reduce heat to med-low. Heat them about 20 minutes to heat though and soften, stirring frequently.
2 cups sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 stick butter
1/2 cup applesauce
1 tsp vanilla
Mix the ingredients together. Spread 3/4 of the mix in a parchment-lined jelly-roll pan (10"x15"x1"). Spoon the cherry pie filling across the pan (on top). It doesn't have to be a masterpiece, just make sure your cherries are somewhat evenly distributed. The juices/sugar don't have to be evenly spread over every inch, just drizzled around. Then spoon the remaining bar batter on.
Bake in a 350 degree oven for 40-45 minutes or so. The center needs to look cooked through before you pull it out. Allow time to cool, then cut into bars. Makes 24.
Have a delightful week! Life is just a bowl of cherries~ just remember to throw out the pits!