Ingredients:

  • 6 cups (900g) fresh cherries, pitted
  • 3/4 cup (150g) granulated white sugar
  • 3 tbsp (24g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 tsp (5ml) almond extract
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the pitted cherries with white sugar, cornstarch, lemon juice, cinnamon, and salt. Stir until the cherries are evenly coated and the cornstarch has dissolved into the juices. Pour the mixture into a 9-inch square baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the oats, flour, brown sugar, and salt. Add the chilled, cubed butter. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining. Stir in the almond extract.
  3. Spoon the crumble topping evenly over the cherries, keeping it loose to allow steam to escape. Bake for 40–45 minutes until the filling is bubbling vigorously around the edges and the topping has turned a deep mahogany-gold.