Ingredients:

  • 6 cups fresh or frozen pitted cherries (900g)
  • 3/4 cup granulated sugar (150g)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp lemon juice (15ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp ground cinnamon (1g)
  • 1 cup rolled oats (90g)
  • 1 cup all-purpose flour (125g)
  • 3/4 cup brown sugar (150g)
  • 1/2 cup cold unsalted butter, cubed (113g)
  • 1/4 tsp salt (1g)

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, toss the cherries with granulated sugar, cornstarch, lemon juice, vanilla, and cinnamon until the fruit is well-coated and glossy. Pour the filling evenly into a 9x13-inch baking dish.
  2. In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, and salt. Add the cubed cold butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture forms crumbly, pea-sized lumps.
  3. Sprinkle the oat crumble evenly over the cherry base. Bake for 40-45 minutes until the filling is bubbling vigorously around the edges and the topping is a deep mahogany brown with a nutty aroma.