Favorite Cherry Crisp

Happy Monday, friends!

I know, it’s supposed to be 52 Sunday Suppers. The truth is Sunday breezed by so fast with the rest of the weekend I’m not sure I’ll ever catch it. So there you have it…

It’s Monday morning and I’m cleaning the ovens. I know, right? Sometimes when I feel overwhelmed and the thought of all those emails and my calendar scares me, I do crazy things like re-organize the pantry and clean the ovens. The downside is I’m in full-on procrastination mode. The upside? Well, my ovens and pantry are shiny and clean. It’s not a total loss.

What does my Monday morning procrastination have to do with 52 Sunday Suppers?

I’ll tell you. . .

It’s easy to fall out of sync and lose your mojo. We are headed into what this mama of four believes is the busiest time of the year. END OF SCHOOL! Some friends and I were musing how this past month was perhaps the busiest ever.  We declared April the new May. Which makes me a bit trepidatious about May, friends.

Truthfully, I hate that we are pulled in so many directions. Mostly because it means our family suppers suffer. Between our jaunt to Ireland, lacrosse practices, track meets, birthdays, music lessons, mission trips, work events, school plays, loved ones in the hospital, you name it – the days are just flying by. And some nights supper just seems like a means to an end.

Which, of course, is all the more reason to slow down, sit down and reconnect at the family table. Last night five of us made it to the supper table. You’ll never guess which one of us was ‘too busy’ to partake in the family dinner?

Yep, Littlest. She turned six this weekend and despite nearly 72 hours of hoopla, Littlest dined poolside with our neighbors last night to culminate the Sarah is Six extravaganza.

This morning as I scrubbed the ovens and reorganized the pantry, instead of giving into frustration, I leaned into God. I cranked up my favorite worship tunes and I prayed. {I may have crooned at the top of my lungs and boogied in my socks across the floor, too!}

I prayed that as we run the race marked out for us we would continue to keep our eyes fixed on Him.

I prayed for our family and ALL the good and abundance that keeps our calendars full. My shoulders slowly came out of my ears as I leaned more and more into the perfecter of my faith.

I love the simplicity of this week’s supper. Susie’s delicious take on Ina’s Tabbouleh and our favorite cherry crisp simply beg you to come to the table and stay a while.

Week 15 Menu

Susie’s Tabbouleh Salad

Our Favorite Cherry Crisp

Our Favorite Cherry Crisp

Print Recipe

5 from 1 review

Our family’s favorite summer dessert. Filled with cherries, topped with decadent granola topping (and a scoop of ice cream, if you must!) this treat is synonymous with summer at The Schell Cafe.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Cuisine: Dessert

Ingredients

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• For the filling:
• 3 cups cherries, pitted
• 1/4 cup sugar
• 1 Tbs vanilla
• For the topping:
• 2/3 cup flour {I use Pamela’s gluten-free mix}
• 1/2 cup old-fashioned rolled oats {I use Bob’s Red Mill gluten-free}
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 Tbs cinnamon
• 1 Tbs maple syrup
• 1 Tbs vanilla
• 8 Tbs (1 stick) butter

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Instructions

1. Preheat oven to 350 degrees.
2. Butter a 9 x 13 –inch baking dish.
3. Place the pitted cherries in a large mixing bowl. Stir in sugar and vanilla until cherries are coated. Pour the cherry mixture into the prepared baking dish.
4. In the same bowl, mix together the flour, oats, sugars, cinnamon, maple syrup, and vanilla. Slice butter into pieces and cut into the mixture by hand. Knead the oat mixture until it is well combined and crumbly.
5. Sprinkle the oatmeal crumbles on top of the cherries. Bake for 45 minutes, or until the oatmeal topping is golden brown and the cherries are bubbling.

Is it just me, or are y’all feeling May madness coming on, too?

Love,