That's the Way the Cherry Crumbles

It's cherry season! Which is your favorite? Rainier, Bing, or Lambert? Do you enjoy cherries raw, dried, candied, simmered, or baked? Their flavor can really go a long way! In the summertime I often add them to my zucchini bread for a splash of color and some zing.
One cup of cherries packs in 3 grams of fiber, a mere 80 Kilocalories (aka calories), Vitamin C, and Potassium. Cherries also are high in anthocyanins which is a powerful antioxidant! For more nutrition information about cherries check out the USDA's website: http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1867/2
I decided to make a delicious cherry crumble with my fresh batch!
Cherry-Blueberry Crisp
Serves 6
Ingredients:
3 Tbsp Cornstarch
3 Tbsp Lemon Juice
2 lbs Cherries, pitted
1 lb Blueberries
1 cup Flour
1/2 cup Whole Wheat Flour
1 1/2 cups Brown Sugar, packed
1 ts Cinnamon
1/4 tsp Salt
8 Tbsp Butter, cut into small pieces
1/4 cup Pecans, chopped
Directions: #1--be patient as you pit your cherries! Or, just buy them frozen!

• Preheat oven to 400*F (375*F for Convection ovens)
• Spray a baking pan (or pie pan) with cooking spray.
• Combine cornstarch, lemon juice, and berries in a bowl and toss until mixed. Pour into baking sheet.
• Mix flours, sugars, cinnamon, and salt together. Cut in butter with a pastry blender or two knives. Sprinkle over berries.
• Top flour mixture with chopped pecans.
• Bake for 35 minutes or until bubbly and browned.
• Serve warm over a scoop of vanilla yogurt or light ice cream.