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Whole-Grain Cherry Almond Crisp

20130620_AttuneCherryCrisp-115

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.

Find the Recipe Over on the Attune Foods Blog: Whole-Grain Cherry Almond Crisp

 

  1. Posted July 24, 2013 at 11:03 am

    Looks delicious! I love cherries in the summer. Thanks for sharing!

  2. Posted July 24, 2013 at 11:33 am

    Such a fabulous summer treat!

  3. Vanessa Burgess
    Posted July 24, 2013 at 5:27 pm

    I think you should bake for Marge on Mondays and return to your Sunday morning traditions!
    I think I will try this with a jar of tart cherries from Zabars.

  4. Suzanne Toaspern-Holm
    Posted July 24, 2013 at 7:55 pm

    Uncle Sam Cereal, that is a trip down memory lane. Don & I used to eat that when we were first married. I will get a box and try your recipe with peaches. The last crisp I made was whole grain with some almond flour, but it wasn’t quite right. I am eager to try your recipe. (I get almond flour at Trader Joe’s.) Take care.

  5. Posted July 24, 2013 at 8:18 pm

    Looks gorgeous. I would help myself to healthy slice too!

  6. Posted July 25, 2013 at 4:31 pm

    Looks incredible! We have soooo many cherries, thanks for the idea.

  7. megang
    Posted July 25, 2013 at 8:34 pm

    Hi Aunt V- I agree re: Sunday traditions. I miss them! One thing: I don’t think this recipe will work well with the jar of cherries. The moisture content is going to differ from fresh. You could definitely use frozen if you want but I think jarred cherries are going to be mushy, mushy. Hope you’re doing well! xox

  8. megang
    Posted July 25, 2013 at 8:36 pm

    Hi Suzanne – I should’ve guessed that you would’ve been an Uncle Sam Cereal fan :) It’s good stuff .. welcome change from all the sweet stuff on the store shelves these days. Love to hear how the recipe goes with peaches. Happy summer to you and Don + family. xox, Megan

  9. Posted July 30, 2013 at 2:59 pm

    Ah, summer. It’s passing too quickly here, too. I just realized today that my kids go back to school in just a few weeks. Why is it that summer seems endless when it’s June, and just a month later, fall seems to be peeking around the corner?

    I love crisps. Love. And cherries? Heavenly.

  10. Posted August 6, 2013 at 8:05 am

    This looks awesome, I love cherries! Too bad cherry season is drawing to a close. But I guess there’s always other summer fruits you could substitute in.

  11. Posted August 8, 2013 at 5:44 am

    I completely understand – the summer feels like it is over. With 3 kids in the house, our oldest about to start Kindergarten, I feel like – where did it all go ? And summer is the time that I do the least cooking – we are always out and about and doing things (aka – experiencing life). Now it is time to hunker down a bit and do some more cooking, get everybody ready for the seasons to come. Thanks for your kind words and fantastic recipe. Can’t wait to make it this weekend.

  12. Posted August 8, 2013 at 8:51 am

    I couldn’t agree more! I feel like summer has gotten away from me, but I’m going to try to relish these last few weeks as much as possible. Miss you! xo

One Trackback

  1. By Cherry and Almond Crisp | a little saffron on August 19, 2013 at 10:53 am

    […] from A Sweet Spoonful via Attune […]

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