Happy Sunday night! I say that ironically because when I think of Sunday night I still think of an elementary aged me dreading going to school the next day. I’m feeling pretty grateful in life that while I don’t love Monday morning, I don’t dread it either.
This is a quick’n today because B unexpectedly got off FOUR HOURS early today! That make a weekend of him at the hospital be a little bit sweeter. And speaking of sweet things, I recently made this muy delicioso cherry crisp recipe with cherries from my Mom and Dad’s trees! Full disclosure, this is from my brother’s blog, and no, I’m not at all biased.
A few notes: I am not someone who regularly makes dessert (if you don’t have it, you can’t eat it), but this doesn’t make a ton for days of remaining temptation. Also, I opted for store-bought fro-yo as opposed to homemade ice cream. And I cut out one tablespoon of butter. Sorry, I just can’t help myself! Regardless, it was a delicious summertime treat.
1/3 brown sugar
4 tbs butter (room temperature)
1/4 cup flour
1/2 cup oatmeal
1/2 tsp cinnamon
4 cups pitted sour cherries
1/4 tsp almond extract
3/8 cup sugar
1 tbs tapioca
Preheat oven to 350 F. Mix together the cherries, almond extract, salt, sugar, and tapioca. Allow to rest together while you make the topping.
Put the brown sugar, flour, oatmeal, cinnamon, salt, and butter together in a bowl and work it together with a fork until everything is well mixed and looks like crumbly clumps.
Pour the cherries into a 8×8 baking dish or other baking dish of similar size and then sprinkle the topping over all of the cherries. Place in the oven and bake for 30 minutes. Make sure that the cherry juice is bubbling and the topping has browned lightly and then remove. Allow to cool completely before serving.
This crisp goes really well with sour cream ice cream, vanilla ice cream, or rhubarb ice cream.
It has been hot and humid in this neck of the woods lately, and Moxley has not taken to it.
Hope you have great Monday mornings!