Ingredients:

  • 6 cups fresh pitted cherries
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp pure almond extract
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions:

  1. In a large mixing bowl, combine your 6 cups fresh pitted cherries, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/2 tsp pure almond extract. Toss them gently until the cherries are evenly coated in a hazy, white film. Note: This ensures the starch is distributed before the juices start flowing.
  2. Let the fruit mixture sit for about 10 minutes while you prep the topping. This allows the sugar to draw out enough juice to dissolve the cornstarch. You'll see a syrup starting to form at the bottom of the bowl — this is exactly what we want.
  3. In a separate bowl, whisk together the 1 cup old-fashioned rolled oats, 1 cup all purpose flour, 1 cup packed light brown sugar, 1 tsp ground cinnamon, and 1/2 tsp sea salt. Ensure there are no large clumps of brown sugar before moving to the next step.
  4. Add the 1/2 cup unsalted butter, cold and cubed to the dry mix. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse meal with some pea sized lumps. Note: Those pea sized lumps are the secret to the shatter effect.
  5. Transfer the cherry mixture (and all the accumulated juices) into a 9x13 inch baking dish. Spread them into an even layer, then sprinkle the topping over the fruit. Don't press the topping down; keep it light and airy to allow heat to circulate.
  6. Place the dish in a preheated oven at 350°F (180°C). Bake for 45 minutes until the fruit juices are thick and bubbling vigorously at the edges. Note: If it's not bubbling, the starch won't set!
  7. During the last 10 minutes, keep a close eye on the topping. You are looking for a deep mahogany brown. If it seems to be browning too quickly, tent it loosely with foil, but usually, 45 minutes is the sweet spot for the oats to toast perfectly.
  8. Remove the dish from the oven and place it on a wire rack. Wait at least 20 minutes before serving. This is the hardest part, but it's vital. The cornstarch continues to set as the temperature drops. If you cut into it immediately, the juices will run everywhere.