I made this recipe with apricots instead of cherries. I served tastes of the recipe at several classes and events, and it was a very popular recipe. Adults and children both really liked it and a lot of people asked for the recipe and said they were going to make it. I did feel it was a bit light on the "crumble", so I increased the oats a bit for what I felt was a better fruit/topping ratio.
- No tart cherries? Use sweet cherries or another fruit such as blueberries or chopped apricots, peaches or plums. Reduce the sugar added to the cornstarch (in step 2) to 1 or 2 Tablespoons.
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the sugar and cornstarch. Add the cherries and vanilla and mix well.
- Pour the fruit into an 8x8-inch baking dish.
- In a medium bowl, mix together the flour, oats and brown sugar. Add the melted butter and stir until the texture is coarse with some clumps.
- Sprinkle the oat topping over the fruit.
- Bake for 30 to 45 minutes, or until the juices are bubbling and the oat topping is golden brown.
- Refrigerate leftovers within 2 hours.