Cherry Crisp

Preheat the oven to 350°F.

Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.

In another medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt . Cut the butter into small pieces, then use your hands to mix it into the oats until fully distributed and there are no more dry crumbs. It may take a while, so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Break the dough into crumbles with your fingers and place them in an even layer on top of the cherries.

Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. Refrigerate leftovers up to 3 days (reheat to room temperature if desired). This crumble also freezes well for several months in a sealed container; reheat it in a 350-degree oven until bubbly and the topping is crisp.