Yesterday I looked up and realized we’re into the last half of July. Already. And I had one of those inevitable panics where I feel like we haven’t been hiking enough, we haven’t done any camping or road-tripping or picnicking. Sam and I used to devote Sunday mornings to visiting one of our favorite bakeries and reading the paper — and then moseying into Ballard to shop at the farmers market. But now that I bake all day on Sundays for Marge, that tradition has slipped by the wayside. And I feel the same thing happening with the season this year. While I honestly wouldn’t want to be anywhere other than Seattle, our summer can feel pretty short (it really doesn’t get going until the beginning of July). And on those gray, dark February days, I want to make sure I’ve gotten in some good hiking, camping and picnicking. This whole grain skillet crisp is a good place to start: while we didn’t take it out picnicking, I did take it out into the backyard and had a very generous slice right out of the skillet. Slowly. At 9:30 p.m. when it was still light out. So really, when you consider those moments, July could be worse.
I’m not sure if I’ve formally shared with you all yet, but I’ll be working with Attune Foods for a handful of months developing original recipes using their incredible line of whole grain cereals and graham crackers. I feel very lucky as they’re all products that I truly believe in and use often in the house. This recipe is made with their classic Uncle Sam cereal which I love because it’s not at all too sweet (less than 1g of sugar!) but packs a whallop of protein and fiber. The ingredient list contains a total of four ingredients — you don’t see that much these days. When we’re not sprinkling Marge Granola on yogurt, Uncle Sam has become a staple around here.
As for the crisp: it’s a quick, juicy mess of summer all nestled in a cast-iron skillet. If you’ve tried some of the whole grain, seasonal recipes on this site you’re going to like it. It relies solely on whole wheat flour and almond meal — with a splash of buttermilk and a handful of sliced almonds. The topping straddles the line between a crisp and a cobbler (it’s a touch biscuity) and I’ve used it atop a layer of blueberries and blackberries, too. The result? It was a close competitor to the version below. In that way, I say use any berries you like if you can’t get your hands on summer cherries, and let me know if you try other fruits as well — I’d love to hear about it. Until then, a recipe and a promise to be back here soon — with a summer picnic under my belt. I wish all the same for you. Late July: let’s do this.
For the filling:
Preheat the oven to 375 F. Generously butter a 10-inch cast-iron skillet or other oven-safe pan.
Make the crisp topping
In the bowl of a food processor, combine the whole wheat flour, brown sugar, almond meal, cinnamon, baking powder, baking soda, and kosher salt and pulse a few times to combine. Add the butter. Pulse 20-30 seconds, or until the mixture resembles coarse cornmeal. Slowly add the buttermilk and continue pulsing until the liquid is incorporated. At this point, the dough should come in clumps.
Turn the topping out into a medium bowl and fold in the Uncle Sam cereal and almonds; mix with a wooden spoon (or your hands) until both are incorporated.
Prepare the filling
Toss together the cherries, sugar, lemon juice, vanilla extract and cornstarch in a medium mixing bowl. Transfer to the prepared cast iron skillet or other baking-safe pan.
Spoon the topping over the cherries by the heaping tablespoon, so they’re almost fully covered (it’s okay if some around the edges are peeking through). Place in the oven and bake for about 30 minutes, rotating the pan halfway through to ensure even baking. The top should be golden brown and the cherry juices bubbling through.
Remove from the oven, and cool for at least 20 minutes before serving. Serve warm or room temperature. Wrapped in plastic wrap, the crisp will keep at room temperature for 1 additional day.