Sour Cherry Crisp with Oats

Instructions:

1. In a large bowl, toss the pitted sour cherries with lemon juice, maple syrup, cinnamon, and salt.
2. Sprinkle the cornstarch over the mixture and stir gently until the cherries are evenly coated and no white powder remains.
3. Transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
4. In a separate bowl, whisk together the rolled oats, almond flour, coconut sugar, cinnamon, and salt.
5. Add the cubed cold butter. Using a pastry cutter or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
6. Scatter the crumble evenly over the cherry filling, ensuring you cover the edges to prevent the fruit from boiling over.
7. Preheat your oven to 375°F (190°C) and bake for 40-45 minutes until the filling is bubbling and the topping is deep golden brown.
8. Remove from the oven and let it rest for 15 minutes to allow the filling to finish thickening.