There is no need to have it all, just make the best of what you have. ~ unknown
It’s summer! Yippee! Except, to be honest, summer is not my favorite season. Not even close. I don’t mean to be grumpy or anything but the heat and humidity are not what I was built for; my family usually refers to this as being my furnace as running warmer then theirs. I’d say that’s pretty true. Now, give me cooler days and keep the fresh fruit and we have the match made in heaven. And no, I don’t plan to move to Northern California but thanks for the suggestion!
The parts of summer that I love? The fresh fruit. The strawberries, the peaches, the blueberries, cantaloupes…you get the idea. With that in mind I want to both give myself a bit of break this week and share with you one of the most beloved recipes in my family. You can’t miss the love of this recipe ~ if first appeared 25 years ago and since that time I’ve memorized it. It is asked for by name. It is great. To make sure I got all the pieces just right for you I even dug out the issue of Cooking Light it first appeared in, July/August 1991; no internet search for something so important.
Quick and easy to make, great for ‘leftover’ breakfast and pretty darn healthy. Without further delay~
¼ cup sour cream
1 Tablespoon plus 1 teaspoon light brown sugar (I like dark brown for more flavor)
2 cups fresh blueberries
2 cups pitted fresh sweet cherries
½ cup flour
2 Tablespoons sugar
2 Tablespoons light brown sugar (again, dark works well)
2 Tablespoons margarine, softened (I never use the stuff so I can’t comment but I always use butter!)
Combine sour cream and brown sugar in a bowl; stir well. Cover and chill at least 30 minutes.
Combine blueberries and cherries in an 8 inch square baking pan; toss well and set aside.
Combine flour and next 3 ingredients in a medium bowl; beat at medium speed of an electric mixer until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees for 40 minutes or until lightly browned. Top with sour cream mixture. (You’ll want to dab on the sour cream to each serving because if you do it all over the top you’ll get a soggy crisp…which defeats the purpose of a crisp!)
Yield: 6 servings (about 179 calories per ½ cup serving plus 2 teaspoons sour cream.)
Yes, this will require to turn on the oven but only for a few minutes and worth every second! Promise.
Wishing you all the best for your last week of August ~