18 Miler Done and Cherry Crisp

by linda

Good morning!  Hope everyone had a great weekend.  An 18 mile run was on the calendar for this weekend.  My husband and I are training for the Philadelphia marathon in November.  Have to admit Friday night it seemed rather daunting, but we got an early start Saturday morning (5:30 a.m. – yikes!) and were home by 9:00 a.m.  We were so happy to have it done for the weekend.

My husband’s favorite dessert growing up was cherry torte.  In celebration of our long run I decided to try and recreate a healthy version.  I totally forgot to take pictures – my bad.  My husband took a look at it after it came out of the oven and said it didn’t look anything like he remembered, but upon tasting it, he said it was delicious.   Anyhoo, it goes together really easily and cherries are really good right now.  So, give it a try and let me know what you think, as I would love to hear from you.  Have a healthy day and here goes the recipe:

Cherry Crisp

5 cups cherries pitted and halved

1/4 cup Sucanat

3 tbs whole wheat flour

1 tsp vanilla

1/4 tsp cinnamon

In a large bowl, combine all above ingredients and place in an 8 x 8 baking dish.

For the crisp:

1/2 cup old fashioned oats

1/2 cup Sucanat

1/4 cup whole wheat flour

1/4 cup organic butter, cold

1/4 tsp vanilla

1/4 cup unsweetened coconut

Put all ingredients except the coconut in a food processor and pulse until combined.  Stir in the unsweetened coconut and then sprinkle over the cherry mixture.  Bake for 30 minutes at 350 degrees.  Enjoy!

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