I hope all the fathers out there had a wonderful Father’s Day. I wasn’t with my dad but did get to spend the weekend with Mark and my father-in-law…and it was another great weekend. We did a bit of everything, despite Mark (finally) catching the cough I had for a month. LITERALLY…a month. Hopefully he kicks his a bit sooner than I.
Since he was resting quite a bit and my in-laws were here to take over kiddo duty, I got some reading in, a long workout on Saturday, a pedicure…I even spent some time in the hammock for the first time this year. Glorious!
We went to the beach and took Harlie for the first time. She did great! She’s not the swimmer that Lily is, but two bulldogs with their life jackets on is quite the sight. The overcast skies blew through and we were left alone on the beach with the sun, a perfectly blue sky, and very slow moving puffy white clouds. I soaked it all in, every bit of it.
Yesterday, we went to pick cherries. Generally, cherry season in Michigan starts closer to the 4th of July, but I think because our temperatures have been running in the 80’s and beyond, the season started early this year. We were able to pick rainier and sweet cherries and wow – they were plentiful!
As we were finishing up, a few rain drops started to fall. Then a few more and a few more. We were a bit slow making our move back to the car and we got soaked. Loading 2 kids, a stroller, blah blah blah doesn’t take just a second. But, we made some memories and picked over 15 pounds of cherries – mostly sweet cherries, but lots of rainiers, too!
My mother-in-law graciously offered to pit cherries and pitted most of them – bless her heart! I LOVE cherries…but pitting them blows, let’s be honest. We froze most of the cherries, but what we didn’t freeze and what we don’t plan to snack on this week, was made into this rich cherry crumble. I used both cherry varieties, but the beauty with this recipe is that you can use ANY fruit you have on hand – berries, nectarines, peaches…anything!
- 3¾ lbs cherries, pitted
- ¼ cup sugar
- 3 Tbsp tapioca starch (or corn starch)
- 1 cup almond flour/meal
- 1½ cups old fashioned oats
- ½ cup brown sugar
- ½ tsp salt
- ½ cup coconut oil (solid)
- Preheat oven to 375 degrees F. Mist a 9-inch x 13-inch dish with nonstick cooking spray.
- Place pitted cherries in the dish and sprinkle with the sugar and tapioca starch; mix until cherries are evenly coated.
- In a large bowl, combine the almond flour, oats, brown sugar, and salt; mix until well-combined. Add coconut oil and using your hands, blend the coconut oil into the ingredients until no large clumps remain. Sprinkle the oat mixture evenly over the cherries.
- Bake for 45 minutes until bubbly and oats are beginning to brown. Cool slightly before serving.
Weekly Menu: June 18th – 22nd
- Sunday: BLT’s
- Monday: Easy Sheet Pan Shrimp Fajitas
- Tuesday: Easy Honey Sesame Salmon In Foil with Crunchy Cabbage Salad with Spicy Peanut Dressing
- Wednesday: Sweet and Sour Chicken
- Thursday: Fettuccine with Roasted Garlic Cauliflower Alfredo Sauce and roasted broccoli