What to do when nothing in your pantry seems appealing? Make a cherry crumble and pumpkin spice latte of course!

Ever had one of those days when Saturday afternoon hunger sets in, but nothing in the pantry or refrigerator seems appealing? Most people (ie. the huz) would just settle for having some trail mix, but I wanted something better.  So I decided to whip up a quick cherry crumble with a pumpkin spice latte. Yes, I’m a little bit crazy like that.

In my defense though, both things are so easy to make – and at least I was being active instead of lying lazily on the sofa (not that there is anything wrong with that).

For the cherry crumble, I set the oven to 400F and reached for the dark tart cherries in my freezer – these cherries have been playing a very important role in my life over the last month or so.  I grabbed my 5″ Le Creuset baking dish and rubbed a little bit of organic butter in the dish (you could use a vegan option as well).  I then added a layer of cherries on top of which I added a mixture of 1/4 cup dark rye flour, 1/4 cup oats, 1/8 cup brown sugar and enough butter (about 2 tbsp) to mix up a crumbly texture.  I usually use whole wheat flour in this recipe, but I’ve been trying to add more variety to the grains that I use in my cooking, and rye seemed like a good option for this hearty snack. I cooked the mixture for 30 minutes, and proceeded to work on making my pumpkin spice latte.

To make the syrup for the latte, I shredded a 1-2″ knob of peeled fresh ginger into a pot and added 3 cinnamon sticks (or a few pinches of ground cinnamon will work) and about 8-10 cloves.  I usually add nutmeg as well, but couldn’t find it in the pantry today (note to self, buy nutmeg).

I added enough water to cover the ingredients in the pot and set it to simmer on medium heat.  Once the mixture had started bubbling, I added 2 tbsp of organic canned pumpkin and allowed it to continue to simmer.  Once the mixture had reduced, I added a few drops of vanilla and a very small amount of agave nectar for taste.  This made enough syrup for two generous lattes.

I warmed up some almond milk and added in half of the syrup to the mix.  I used a Starbucks Via pack of coffee to mix into the latte – what a delicious afternoon snack!  I think I’m going to freeze the rest of the canned pumpkin into individual portions so I can whip up this syrup whenever I like.

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2 comments

    • Thanks! I don’t know if I can go back to the Starbucks PSL – it is so sweet, and you barely get the rest of the flavors. This homemade version is much better – and much better for you!

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