“Well, summer came along and it then was gone and so was she…”
Those lyrics are from one of my longtime favorite singers; Jack Johnson. His music has a laid back summer vibe, but his lyrics are deep and introspective. The title of the song is “Dreams be Dreams”. He sings, Don’t let your dreams be dreams. This sentiment is incredibly inspiring because I find it easy to daydream, but acting is where I become hung up. We all get one shot on this journey of life and who wants to let it pass without trying to reach your potential? This is something I am working on and by actively striving toward my goals I can make great things happen. Little by little, day by day. One small act turns into many. Keep trying to become who you were meant to be.
A few weeks back while I was grocery shopping ,I stubbled upon a container of sour cherries. Every summer I look for tart cherries and turn up empty handed. Sweet cherries can be found by the bagful, but sour are nearly impossible to find. I scooped up the container and was delighted to eat a handful. I wanted to make something special with these beauties-they are slightly smaller than sweet cherries and don’t stain everything in sight.
Fruit crisp is my go to summer dessert because it’s quick to throw together and can feed a crowd. Homemade whipped cream or vanilla ice cream is a welcome addition to cherry crisp. Say goodbye to summer with this tasty dessert.
Sour Cherry Crisp- (Recipe slightly adapted from Taste of Home)
• 4 cups pitted fresh sour cherries or 2 cans (14-1/2 ounces) pitted tart cherries, drained
• 1-2 tablespoons sugar (depending on how sweet you like it)
- 1 tbsp cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
1. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar and corn starch and gently stir.
2. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries.
3. Bake, uncovered, at 375° for 30-40 minutes or until top is bubbly and lightly browned. Serve warm with ice cream if desired.
Take a bite of this sweet and tart crisp and hold onto summer just a little bit longer. I hope you had a fantastic and long Labor Day weekend. I’m gearing up for the work week and hope to keep up with the blogging momentum. Trying to balance full time work, two kids, family life and dreams is a lot.
Thanks for reading! xo