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I recently had a hankerin' for some cherries. I am not usually a cherry kind of girl, but when they're in season I'll indulge in a pound or two. If you get a perfectly ripe cherry, you'll get a perfectly sweet and spicy flavor - too soon and it will be tart (not my favorite), too late, well it will just be too late.

After gorging myself, I decided that I needed to do something else with them. What I wound up with was a variation on (or very much inspired by) apple crisp.