Nothing complements a summertime meal quite like a fruit-laden dessert – and this cherry crisp is easier to make than pie. There’s no better way to showcase the popular summer fruit in its prime than with a sweet, buttery golden oat topping that beautifully contrasts with the warm fruit beneath. Serve with a scoop of vanilla ice cream that can melt into both layers.
Preheat oven to 350°F.
In a medium bowl, combine flour, brown sugar, oats, cinnamon and salt. Stir in butter until combined.
In a large bowl, combine cherries and sugar. Let stand 5 minutes. Stir in cornstarch and pour into 9×5-inch pan. Sprinkle with oat mixture.
Bake until fruit is bubbling and topping is golden brown, about 40 minutes, covering with aluminum foil to prevent excess browning if necessary. Let cool 20 minutes. Serve warm or at room temperature.