I pitted and froze Bing cherries while they were in season back in July for this scrumptious recipe. People always ask me if I get tired of eating seasonally through the cold winter months. Much as I love a good apple, after three months of eating them, you bet I get tired of apples! I am so ready to raid my freezer and pull out my frozen cherry stash. Freezing and canning summer foods while they are in season is definitely seasonal winter cuisine, in my humble opinion.

Fruit Layer
½ cup Sucanat, maple syrup or brown sugar
½ cup melted butter
3 pounds pitted cherries
Stir the sweetener into the butter and add cherries.
Pour into a buttered baking dish.
Batter
¼ cup butter
¼ cup coconut oil
¾ cup Sucanat or brown sugar
¼ cup plain yogurt
2 eggs
1 cup spelt or wheat flour
¼ cup cornmeal
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons vanilla

Preheat oven to 350 degrees. Mix butter, coconut oil and sweetener in a food processor or with a mixer. Add yogurt and eggs and pulse a few more times or mix gently. In a separate bowl whisk dry ingredients together. Add dry mix to wet mix with vanilla and stir until just moistened. Pour batter over fruit and bake at least 35 minutes, or until a toothpick comes out clean.