Ingredients:

  • 6 cups (900 g) fresh sweet cherries, pitted and halved if large
  • 100 g granulated sugar
  • 24 g cornstarch
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) alcohol-free vanilla extract
  • Pinch of salt
  • 90 g old-fashioned rolled oats
  • 95 g all-purpose flour
  • 150 g packed light brown sugar
  • 1/2 tsp (1.3 g) ground cinnamon
  • 1/4 tsp (1.5 g) fine salt
  • 115 g cold unsalted butter, cubed (1 stick)
  • 50 g chopped pecans (optional)

Instructions:

  1. Heat the oven to 375°F (190°C) with the rack in the middle position.
  2. Pit the cherries and halve any large ones.
  3. In a large bowl, toss the cherries with the granulated sugar, cornstarch, lemon juice, vanilla, and salt until no dry cornstarch remains.
  4. Let the mixture rest for 10 minutes. The cherries should look glossy and the juices should begin to thicken slightly. If dry sugar pools at the bottom, stir again.
  5. Pour the cherry mixture into a 9x13-inch baking dish and spread it into an even layer.
  6. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and fine salt.
  7. Add the cold butter. Use a pastry cutter or two forks to cut it into the dry ingredients until the mixture forms pea- to walnut-sized clumps with no dry flour visible.
  8. Stir in the pecans, if using. If the butter feels soft or greasy, chill the topping for 10 minutes before continuing.
  9. Scatter the crumble evenly over the cherries, leaving a few spots of fruit uncovered so steam can escape.
  10. Set the baking dish on a rimmed baking sheet to catch any juices that bubble over.
  11. Bake for 40 to 45 minutes, until the filling bubbles thickly in the center and the topping is deep golden brown. If the topping darkens before the filling bubbles, tent it loosely with foil.
  12. Cool on a wire rack for 20 minutes so the filling thickens before serving.