For the topping:
1 1/2 cups old fashioned rolled oats
1 1/2 cups almond flour (or regular all purpose flour)
3/4 cup brown sugar
2 sticks unsalted butter, cut into small pieces
pinch of salt
pinch of ground cloves
For the filling:
2 1/2 lbs pitted cherries
1/2 cup brown sugar
3 Tbs .corn starch
dash or two of bitters (optional)
Zest of 1 lemon
Pinch of salt
Preheat oven to 350°F.
In a medium bowl add oats, almond flour, brown sugar, butter, pinch of salt, and pinch of ground cloves. Mix well using your hands until small clumps have formed. Set aside. (This makes a lot of topping, if you prefer more fruit to topping then only use half and freeze the rest for later.)
In another large bowl, combine the cherries, brown sugar, cornstarch, bitters (optional), lemon zest, and pinch of salt. Mix well and let the cherries macerate in the mixture for about 10 minutes.
Pour cherry mixture into an oven safe baking dish (I used an 8x10” tray but a round baker would also work) Scatter topping over the filling and back for about 45 to 50 minutes or until filling is bubbling. (If crumble gets too brown before the filling is done, tent with foil. )
Remove from oven and let cool slightly before serving wth vanilla ice cream.
Makes about 4 to 6 servings