Freezing Cherry Crisp?

[ShellyCooks]

Hi All ~
I have been given 50 pounds of sweet Bing cherries! I offered some to friends and neighbors, but they only took enough to eat fresh. No one wants to cook! So, I made a delicious cherry cobbler and am in the process of making another. I want to make this one in smaller portions and freeze them. I've never frozen a crisp. Should I bake and cool the cobblers and then freeze them or should I freeze them before baking? If I bake and then freeze, will the topping be crisp when I reheat it? Any suggestions would be helpful. Thank you!!

 

[Cheryl J]

Hi Shelly...wow, 50 lbs. of fresh Bings, you lucky girl! I'm not sure about freezing the cherry cobbler, but I'm sure someone will be along with more baking knowledge than I.

If I had that many cherries, I'd get busy on freezing them. Wash and pit, lay them flat on a cookie sheet and pop it in the freezer, then bag them up. Make sure as much air as possible is squeezed out of the bag if you don't have a vacuum sealer. I would probably freeze them in 2 cup portions, so you'll know how much you have in each bag. Cakes, pies, muffins, fruit smoothies, yogurt mix-ins....so many possibilities! Good luck and have fun!

 

[Just Cooking]

I agree with Cheryl... Pit and freeze for later use...

I once tried to freeze a cobbler and the topping became very soggy when thawed.. One reason I started hunting desserts for two...

Ross

 

[ShellyCooks]

Thank you, Cheryl and Ross. I will definitely be freezing some of the cherries for future use. Right now I have two baked crisps. I'm going to freeze the smaller one and see what happens when I defrost it and reheat it. I appreciate your suggestions. Thanks, again!