Jul 5, 2013

breakfast cherry pie

For me, summer is really about the fruit.  Don't get me wrong, I love me some sweet peas and kale, but there's nothing quite like fresh berries, apricots, and plums.  But, cherries are something that I've never really gotten quite as excited about.  I don't know why exactly, although I think it may have been because of the pain of pitting each little fruit.  Recently, I've rediscovered them (pit and all) and I'm in love.

This is an easier, healthier version of cherry pie.  It's so much easier and healthier, in fact, that I call it breakfast.  You should too.  Enjoy!

Breakfast Cherry Pie
Serves 2

  • 1 cup of pitted, halved cherries
  • 1 tbsp sugar (I added an extra tsp since we were using semi-tart cherries)
  • 2 tbsp water
  • 1/2 tsp corn starch
  • 1 c rolled oats
  • 2 tbsp honey
  • 2 tbsp cubed butter
  • 1/3 c milk (I used unsweetened vanilla almondmilk)
  • a chookie chookie of cinnamon
  • 1/8 tsp salt
Preheat the oven to 400 degrees and grease two ramekins/small bowls.  Prepare the cherries and add them and the sugar to a small saucepan.  Cook them over medium heat for about 4 or 5 minutes, until they're juicy and softening up.  In a small bowl or cup, mix together the water and corn starch.  Add it to the cherry mixture and allow it to cook another minute, so it will thicken.  Pour the cherries into the prepared ramekins.

In a small mixing bowl, combine the oats, honey, butter, milk, cinnamon, and salt.  Use your hands to break up and flatten out the butter a bit.  Cover the cherries with the oatmeal topping.  Bake for about 25-30 minutes, until the crumble topping is just barely starting to brown and the cherries are bubbly.  Serve warm or at room temperature.

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