Kirsch Streuselkuchen

This one is from the baking book Andrea's mother gave me last year. We've done it a couple of times and it's always good. Aside from making a half recipe, I don't deviate from the book.

One note for the future: when doing a half sheet pan of something in our oven, make sure to fill the middle half of the pan, not either side. That'll help things cook more evenly.

The syrup that the sour cherries (from TJ's) come in can be reduced down an incredible amount in order to produce a really tart, intense cherry syrup.