There are some kitchen tasks I can’t stand. I hate separating eggs. They’re just so eggy and messy and you have to crack and separate them perfectly. I don’t like peeling fruit. Peaches, apples, plums, it doesn’t matter. I’m too afraid to do it with a knife and most peelers tear up the fruit. And frankly I’m not a big fan of dishes. All the scrubbing and scouring. It’s a workout, but not in a good way. Luckily, I have Mom, my kitchen partner, to happily do these things for me. Mom separates eggs like a champ, peels fruit at record breaking speed, and always says she doesn’t mind doing dishes. Yay for Mom!
But there are some kitchen tasks I love. I will cream butter and sugar by hand every chance I get. I love mashing them together, the smells of the butter and sugar filling me. Making candy is a blast. Keeping watch over a pot of bubbling sugar, waiting for the candy thermometer to hit just the right temperature. I become a very patient person in the kitchen.
And then there’s pitting cherries. I could pit them all day long, which is good because I love baking with them. It’s relaxing as I get into the almost musical beat of the job, my mind wandering into a meditative state. It’s also the one task I’m surprisingly neat about. No splatters of red everywhere, just a neat pile of pits and cherries, and red stained fingers – the trophy of a job well done.
To pit Bings and Rainiers, I cut them in half and pull out the pit. Sour cherries are a bit of a different story. They are so tiny and delicate, cutting them in half would destroy them. So I read somewhere (I honestly don’t remember where) to cut an X in the top and squeeze out the pit. I couldn’t squeeze them out, but I found the X made it easy to grab the pit. After my summer trip to buy sour cherries, a warm weather necessity in Michigan, I pitted six pounds of them, with some help from Mom, making crumb bars and this Sour Cherry Crisp.
This week’s Sunday Supper is Breakfast for Dinner. So why did I make crisp? While it would make a great dessert, I ate this semi-healthy, gluten free, vegan crisp for breakfast twice. And I would happily eat it every day. Like I said, it’s a good thing I like to pit cherries!
This is not only one of the best vegan, gluten free recipes I’ve made, it’s one of the best recipes I’ve made period. The sweet, crunchy topping, full of oats and walnuts, matches perfectly with the cherries, enrobed in thick syrup. They taste like the best cherry pie filling ever! Eat this for breakfast, lunch, dinner, dessert, or all of the above. Since we’re talking breakfast for dinner, I think this should be extra decadent. I suggest serving it in the pan, hot out of the oven, topped with vanilla ice cream and digging in with a spoon. It will be gone in a flash!
6 cups sour cherries, pitted
½ cup granulated sugar
2 tablespoons cornstarch
1 cup old-fashioned rolled oats (gluten free if you like)
¾ cup oat flour (gluten free if you like, all-purpose would work as well)
½ teaspoon kosher salt
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tablespoon ground cinnamon
½ cup walnuts
7 tablespoons vegetable oil
Preheat oven to 375 degrees F.
In a medium bowl, stir together cherries, sugar, and cornstarch. Allow to sit while you prepare the topping.
In a medium bowl, stir together oats, flour, salt, sugars, cinnamon, and walnuts. Drizzle in the oil and stir until all the ingredients are moistened and crumbs form.
Pour the fruit mixture into an 8 inch square pan. If the mixture is extra juicy, do not add all the juice. Evenly distribute the crumb mixture over the cherries. Place on a baking sheet, in case the fruit bubbles over during baking. Bake for 40-50 minutes, until the fruit is bubbling and the top is golden brown. This is best served hot out of the oven, but may be stored in the refrigerator for up to 3 days in an airtight container. Eat cold or heat in the microwave until warmed through.
Don’t forget to check out the other Sunday Supper Breakfast for Dinner dishes!
- Tres Leches Pancakes from La Cocina de Leslie
- French Toast Casserole with Sautéed Apples from The Foodie Army Wife
- Gluten Free Breakfast Pizza from Blueberries And Blessings
- Basic Vegan Waffles from Killer Bunnies, Inc
- Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
- Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
- Steak and Egg Tostadas from The Girl In The Little Red Kitchen
- Breakfast Bowls from Jane’s Adventures in Dinner
- Bacon and Egg Waffles from The Urban Mrs
- Homemade Lox from Growing Up Gabel
- Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
- Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
- Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
- Greek Frittata from Casa de Crews
- Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
- Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
- Italian Turkey Meatballs (With a Secret) from What Smells So Good?
- Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
- Red Pepper and Egg Galette from Healthy. Delicious.
- Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
- Steak & Egg Bagel Sandwich from girlichef
- Florentine Benedict from Supper for a Steal
- Oatmeal Ice Cream from Treats & Trinkets
- Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
- Baked Berry French Toast from Table For Seven
But wait, there’s more!
- Open Faced BTC Sandwich from Peanut Butter and Peppers
- Crustless Spinach Quiche from The Hand That Rocks The Ladle
- Bacon ‘n Eggs Bread Pudding from gotta get baked
- Denver Breakfast Ring from Curious Cuisiniere
- Copycat Japanese McDonald’s from Ninja Baking
- One Pan Full English Fry-up from Food Lust People Love
- Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
- Joe’s Special, the Original San Francisco Treat from Webicurean
- Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
- Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
- Sour Cherry Crisp from Pies and Plots
- Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
- Sausage breakfast casserole from My cute bride
- Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
- Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
- Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
- Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!
- Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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