4cupsfresh sweet cherriespitted and cut in half - approximately 1.6 pounds
.33cupgranulated sugar
2tablespoonscornstarch
1tablespoonAmaretto almond liqueur
For the Crumb Topping
0.5cupall-purpose flouror gluten-free substitute
.67cupgranulated sugartwo-thirds cup
0.5cuprolled oats
.75teaspoonground cinnamon
.25teaspoonalmond extract
.33cupsoftened butter
0.5cuproasted almondschopped or sliced
Instructions
Preheat oven to 375 degrees. Butter an 8 x 8 x 2 baking dish, set aside.
Whisk the sugar and cornstarch together in a bowl, then add the cherries and Amaretto. Gently toss to coat, then pour into the prepared baking dish.
Add the flour, sugar, oats, and almond extract to a large mixing bowl. Stir in the softened butter and mix until it resembles wet sand. Add the chopped almonds and stir to combine.
Spread the topping evenly over the cherry filling. Bake until the top is golden and the juices are bubbling, about 30 to 35 minutes.
Remove from the oven and place on a wire rack to cool for at least 15 minutes before serving.
Serve warm topped with vanilla ice cream or fresh whipped cream!
Notes
Cover leftovers and store in the refrigerator for up to 3 days.
If using sour cherries double the amount of sugar using in the filling.
Pit the cherries inside a large bowl to reduce juice spatter.
This recipe uses old-fashioned rolled oats in the topping. Do not use instant or steel cut oats.
Substitute 0.5 teaspoon of almond extract mixed with 2 tablespoons of water in place of the Amaretto.