2 Cups rolled oats, divided
1/2 Cup All Purpose Flour
1/2 Tablespoon Baking Powder
1/8 teaspoon sea salt
1/3 Cup White Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Unsalted Butter, cubed
1 Large egg
1/4 Cup Sliced Almonds
*
4 Cups Fresh Cherries, pitted
1 1/3 Cup White Sugar
1 Teaspoon Lemon Juice
1/4 teaspoon Almond Extract
2 Tablespoons Corn Starch
*
Generously grease a 9 inch square pan with butter, oil, or cooking spray. Preheat oven to 350° F.
Prepare the cherries. Add 1 1/3 Cup white sugar to the washed and pitted cherries to coat them. Add 1 teaspoon of lemon juice to prevent browning. (Don't add the almond extract or cornstarch yet.) Set aside.
In a blender or food processor, pulverized 1 1/2 Cups oats into a coarse flour. (Set aside the remaining 1/2 Cup oats.) Add AP flour, baking powder, and salt. If using a blender, transfer the dry mixture into a bowl or mixer.
Add 1/3 Cup white sugar and 1/4 Cup light brown sugar. Mix to incorporate. Add 1/2 Cup cubed butter and mix or stir with a spatula until the butter has blended and the mixture is a sandy texture. Stir in the egg.
Press 2/3 of the mixture into the bottom of the pan.
Stir the 1/4 teaspoon almond extract and 2 Tablespoons cornstarch into the cherries. Spoon the cherry mixture into the pan, keeping most of the syrupy juice away from the edges to avoid the dessert sticking to the sides of the pan.
To the remaining oat & butter crumble, add the 1/2 Cup oats that had been set aside, plus 1/4 Cup sliced almonds. Stir together. Pour the crumble loosely on top of the cherries in an even layer, allowing a lot of texture. This will make a crunchy top as it bakes.
Baked at 350°F for 30 minutes. Allow to cool for at least 15 minutes before cutting. Enjoy warm or after it has cooled!
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