• Preheat the oven to 350℉ (180℃).

Cherry Filling

• Don't Cook the Filling: Stir the cornstarch and sugar together in a small bowl. Place the cherries in a large bowl, add the sugar mixture and the remaining filling ingredients. Fold everything together with a spatula, making sure the cherries are well coated. Transfer the fruit filling to your casserole or baking dish.
  700 grams fresh sweet or tart cherries, 100 grams granulated sugar, 2 teaspoons lemon or orange zest, 32 grams cornstarch, 2 teaspoons vanilla extract, ½ teaspoon almond extract, 2 teaspoons freshly grated ginger, 1 tablespoon fresh lemon huice
• Pre-Cook the Filling: In a large saucepan or pot, fold together the cherries and filling ingredients using a silicone spatula.
• Cook on medium heat, carefully and continuously folding the cherries over themselves as the sugar melts and the cherries release their juices to prevent fruit from sticking to the bottom. The liquid will change from a cloudy pink to glossy burgundy in color as it thickens. This will take about 5-6 minutes.
• Remove the pot from the heat and immediately transfer the filling to your baking dish to cool to room temperature before adding the topping.

Oatmeal Crisp Topping and Bake

• Make the Crisp Topping: In a medium bowl, stir together the dry ingredients. Then pour in the melted butter, stirring with a fork to make a moist oat topping.
  80 grams old fashioned oats, 125 grams flour, 165 grams dark or light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 57 grams sliced almonds or chopped pistachios, 140 grams unsalted butter
• Add the Topping: Cover the fruit filling with the chunky oatmeal topping.
• Bake: Place baking dish on the middle oven rack and bake for 40-50 minutes. The cherry crisp is ready when the fruit is bubbling around the sides of the dish and the topping is golden brown.
• Cool: Place the baking dish on a wire rack to cool for about 10 minutes before serving.
• Serve warm with vanilla ice cream!