2 cans Red Tart Cherries, drained
1/2 cup unsalted pistachios
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 teaspoon baking powder
6 tablespoons unsalted butter
3 tablespoons light brown sugar
3/4 cup granulated sugar
2 teaspoons cornstarch
1 pinch ground cinnamon
- Preheat oven to 375 degrees F
- Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until creamy
- Stir pistachio mixture into butter mixture until combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
- Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to one hour. Let cool on a wire rack one hour before serving.