Over the last few days the Seattle area has seen more snow than in over 70 years! And I secretly love it.
I love any excuse to be bundled up at home, putzy-ing around, with nothing big to do or anywhere I have to go. It feels good to me.
This weekend I finished 3 books (all of which I had read most of and just hadn’t seemed to get to the finish line), played catch in the snow, finally wrote my Christmas thank you cards (it’s already February- oops!), and spent a LOT of time in the kitchen. Which is where this recipe comes in!
I was wanting something sweet, was out of dark chocolate, and was definitely not making a trip to the grocery store. I had frozen cherries in the freezer and all of the ingredients for some kind of sweet oat mixture, so I tried my hand at a cherry crisp. It worked!
This recipe is actually perfect for a little Valentine’s Day dessert in! It is pretty, a little bit messy looking, and a vibrant reddish-purple, perfectly festive for the holiday!
It also has completely real ingredients, the main star being cherries. Frozen cherries are a secret weapon of mine. I keep them stocked all year, ready to add them to smoothies for a sweet Vitamin C boost, or mixing them with melted dark chocolate for something decadent.
Clients often ask me if frozen fruits and veggies are ok, and an exuberant YES! is always my response. Cherries aren’t in season right now. Actually, most things in Washington aren’t in season right now. I seriously miss tomatoes right now… But, fruits and veggies are picked and frozen at their ripest most in-season stage, which means they are at their peak nutritional value. If you want berries or corn in the winter, frozen is a great option.
I hope you find this recipe warming during this crazy flurry of snow we are getting. Bundle up and enjoy all the fun that snow can bring. It might be a bit inconvenient, but it also can feel a bit magical.
Make Vegan by using coconut oil or baking spray to coat the baking dish.
Naturally gluten free.