6ounces unsalted butter,cold and cut into small pieces
5cupssweet cherries,stemmed and pitted (about 1 3/4 pounds when pitted)
2tablespoonfresh squeezed lemon juice(1-2 lemons)
2teaspoonspure vanilla extract
Optional: 1 1/2 tablespoon cherry liquor(I used Kirsch)
Optional for serving
Vanilla ice cream
Place an oven shelf on the center rack, then preheat the oven to 350 degrees F.
Prepare the topping: Combine the flour, sugars, oats, almonds, salt, and nutmeg in a small bowl, then work in butter. Cover and place in the refrigerator while preparing the filling.
Prepare the filling: Meanwhile, in a large oven-safe skillet (10-12 inches), combine the cherries, sugar, cornstarch, lemon juice, vanilla, and liqueur (if using). Cook over medium heat, stirring, until the juices are bubbling, 5 to 7 minutes.
Scatter the topping evenly over the cherries. Bake for 40-50 minutes, until the topping is golden and the cherries are bubbling.
Cool slightly. Serve with vanilla ice cream.
If using frozen cherries, don’t let them thaw before cooking or you’ll wind up with too much juice! Toss them directly into the skillet.If you want to substitute sour cherries, I recommend cutting down the lemon juice by half.