Yes, it’s been way too long since my last post.  I have no good excuses, either.  Procrastination doesn’t seem to be a good excuse, right?

Anyway, I have a good reason to post now.  This past weekend, I got my hands on some local sour cherries.  I’ve always used sweet cherries when I make…..well, anything cherry related, so I was intrigued, curious, motivated and set on using these somehow.  I only bought a quart so my options were limited.  I was also limited by my own self-imposed rules on what I make for breakfast, such as switching off from sweet to savory, not having repeats, and wanting to do something unexpected sometimes.  So, after considering other choices for WAY too long on a tired summer’s evening, I decided to do a sour cherry crisp with almonds.  I have a gazillion recipes for crisps, cobblers, crumbles, etc., and they are all so similar, I figured it was pretty easy to figure out a version for these yummy sour cherries.  I said they were LOCAL right?  Oh yes, I did.

The morning of the “dessert round”, I was scrambling for time.  As usual.  I needed to get these crisps in the oven because oven space is ALWAYS at a premium for me since I just have the standard range in my kitchen.  I really don’t like putting too much in the oven at once for fear the quality of my “mean” breakfasts would become compromised.  I can’t have that, no way, no how, no dice.  So, I took a little of this and that and put it together, with fingers crossed that it wasn’t going to be a. too sweet, b. too tart, c. runny, d. too pasty, e. something else, I’m sure. I have high expectations of myself, you know.  I made an extra (kind of, anyway) that hubby and I were going to try, but of course it wasn’t going to be BEFORE we served it to our houseful.  But, I still had to know how it was.

Fingers crossed.

Anyhoo, when it came time for dessert to be served, we dolloped them with a small scoop of frozen vanilla yogurt and then put a drizzle of dark chocolate sauce on top.  Everything is better with chocolate, I know, so how could this hurt?  Right?  It looked good if nothing else….

Fingers crossed.  Do you like the drama here?  LOL

TALK ABOUT YUMMY!  It was perfect, everyone raved, and I must admit, I’m pretty proud of myself.  I’m so proud of myself, I got the energy to blog about it and post the recipe for others to use.  So, here it comes.  I hope you enjoy them as much as we did.  And, remember, if you use SWEET cherries, nix the sugar on them.  It won’t be necessary.

Bon Appetit!

Sour Cherry Crisps with Sliced Almonds
Crisp Topping:
½ c. quick oats
½ c. all-purpose flour
½ c. brown sugar
½ t. cinnamon
Dash fresh nutmeg
Dash salt
6 T. cold butter, cut in cubes
½ c. sliced almonds
4 c. sour cherries, pitted (frozen is fine)
½ c. granulated sugar
¼ c. cornstarch
1 t. almond extract
Dash salt
Preheat oven to 375. 
Mix dry ingredients for crumb topping.  Cut in butter till resembles coarse crumbs.  Add almonds and toss together till mixed.  Set aside.
Mix sugar and cornstarch together for cherries.  Toss cherries with this mixtures (might not need to use it all, but cherries should be well coated).  Add almond extract and salt.  Toss lightly.
Fill eight small ramekins with cherries till 2/3 full  (1/2 cup of cherries will do the trick).  Top with oatmeal mixture (you might have some left over for the next time).  Baked till top is lightly browned and cherries bubble, approx. 15-20 minutes.  Let cool for at least 10 minutes before serving.

These are quite yummy topped with frozen vanilla yogurt and a drizzle of dark chocolate sauce.  If you want that recipe, you’ll have to buy my new favorite cookbook, “The Art of Breakfast”; it’s in there!