I heard a man on TV yesterday say that, ‘July is like the Saturday of summer.’ Days move a little slower, vacations are taken, afternoons at the swimming pool, evenings of playing with neighborhood friends. Yep, it’s definitely July.
Last week, we made our way out to the cherry orchard to pick our share of cherries. Out of all the ‘u-pick’ fruits that come into season, I think cherries is probably one of our favorites. There are big fans of cherry desserts around our house, so we made sure to pick enough for several rounds of crisps and cobblers.
This recipe was given out by the orchard, I made a few tweaks of my own for fun. It was quite delicious served warm, with a scoop of homemade whipped cream on top. Desserts like this seem to beg to be made on a relaxed evening, or really just any night of summer. It would be especially nice to bring along, if your plans for the Fourth include a gathering with friends.
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter, melted
- 1 tablespoon cornstarch
- 3 1/2 cups tart cherries
- 2 tablespoons milk
- 1 tablespoon sugar
- 1/4 cup sliced almonds or chopped pecans
- Preheat oven to 350 degrees.
- In a large bowl, mix 1 cup sugar, melted butter, vanilla, flour, salt, baking powder and 1/2 cup milk until well combined.
- Toss cherries with 1 tablespoon cornstarch.
- Place cherries in the bottom of an 8 inch square baking dish.
- Spread dough over cherries.
- Brush dough with remaining 2 tablespoons of milk, sprinkle with 1 tablespoon of sugar and nuts.
- Bake at 350 degrees for 40-45 minutes or until cherries are bubbling and dough is golden. Serve warm topped with whipped cream of vanilla ice cream.