Roasted Cherries With Maple and Cinnamon



We’ve been topping our morning oatmeal with various fresh and frozen fruits to keep things interesting, so I knew that cherries would be a winner when we bought a big bag of them on Sunday. That night, I chopped up a handful, stirred in a little sugar, and let them macerate in the fridge before mixing them into our oatmeal the next morning. They were delicious and fresh, but I knew I needed to try them roasted too. I wanted a concentrated sweetness and flavor, plus I liked the thought of them breaking down a little texturally as well. Also, pitting raw cherries is a big mess if you don’t have a cherry pitter. Much easier to smash soft cherries and pick those pits out with ease.

After eating them this morning, I’m so glad I went with the roasting. Now all I can think of is everything else these would be good on. Yogurt, ice cream… excuse me while I make a new grocery list.

Roasted Cherries With Maple and Cinnamon

  • Roughly 3+ handfuls of cherries, stems removed but otherwise left intact
  • 2 Tbsp maple syrup (I always use grade B)
  • 1/8 tsp cinnamon

Preheat oven to 425.

Place your cherries in a small baking dish. I used a pie plate, and that seemed to work well and kept the juices together, which in turn helped the cherries stay juicier. Add the maple syrup and cinnamon and stir well to combine and get every cherry coated and glistening.

Bake for about 30 minutes, stirring every 10 minutes or so. I think I let mine go for about 35 minutes, but it depends on how soft you want them to be. The maple syrup started to lightly burn a bit around the edges of the pan, but the cherries were more than fine.

Remove from oven and let cool a little before lightly mashing to remove the pits. Put them on everything or eat them straight out of a spoon. Your choice.