“Bad Puppy” Cherry Crisp

• FOR THE BASE:
• 4 cups Fresh Cherries, Pitted
• 2 Tablespoons Lemon Juice
• 1-1/2 cup Vanilla Or Regular Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cornstarch
• 1/2 sticks Butter
• FOR THE TOPPING:
• 1 cup Flour
• 1-1/2 cup Brown Sugar
• 1 cup Oats
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/2 sticks Butter

1. Grease a 10-inch cast iron pan. Preheat your oven to 350u0b0F.
2. For the base, in a bowl, pit all your cherries. Now add lemon juice, vanilla sugar, flour and the cornstarch. Mix well. Pour this into the pan.
3. Take the butter and drop in small pieces over the cherry mixture. Just here and there, no right or wrong way to do this.
4. For the topping, in another bowl, mix flour, brown sugar, oats, cinnamon, nutmeg and butter. Mix until crumbly. You can use your hands or a fork or a pastry tool.
5. Pour this mixture over top of the cherries and smooth out. If you're a cinnamon and nutmeg fan like me, you could add some extra right over top.
6. Place in the oven and cook for 45 to 60 minutes. You'll know when it's done when the filling starts to thicken and the topping will become a pretty golden colour.
7. Remove and let cool. Or serve warm if you can't wait. It's really hard to wait.
8. Serve with a smile.

fresh cherries, lemon juice, vanilla, flour, cornstarch, butter, flour, brown sugar, oats, cinnamon, nutmeg, butter

Taken from tastykitchen.com/recipes/desserts/e2809cbad-puppye2809d-cherry-crisp/ (may not work)