Cherry Crisp with Fresh Cherries

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the pitted cherries with white sugar, cornstarch, lemon juice, and salt until coated in a vibrant red syrup.
3. Pour the cherry mixture into a 9x9 inch baking dish or cast iron skillet, spreading the fruit evenly.
4. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
5. Add the cold, cubed butter to the dry ingredients. Using a fork or pastry cutter, work the butter in until the mixture reaches a clumpy, sandy texture with pea-sized bits of butter remaining.
6. Sprinkle the crumble topping evenly over the cherries, leaving the fruit slightly visible at the edges.
7. Bake for 40–45 minutes until the filling is bubbling vigorously around the sides and the topping is deep golden brown.
8. Let the crisp rest for 10 minutes before serving to allow the filling to set.