Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 4 cups fresh or frozen pitted cherries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch square baking pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
- Add the cold, cubed butter and vanilla extract to the flour mixture. Use a pastry cutter or your clean fingers to work the butter into the dry ingredients until it looks like coarse crumbs.
- Press about two-thirds of this crumble mixture firmly into the bottom of your prepared baking pan.
- In a separate medium bowl, toss the pitted cherries with the granulated sugar, cornstarch, and lemon juice until the fruit is well coated.
- Spread the cherry mixture evenly over the pressed crust in the pan.
- Sprinkle the remaining crumble mixture over the top of the cherries. Do not press it down; let it stay loose for a better texture.
- Bake for 35 to 40 minutes, or until the top is golden brown and the cherry filling is bubbling.
- Remove the pan from the oven and let it cool completely on a wire rack before cutting into bars. This is important so the filling sets properly.
- Cook Time: 55 minutes