“Bad Puppy” Cherry Crisp - fresh cherries

Method

• Grease a 10-inch cast iron pan. Preheat your oven to 350°F.
• 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.
• Take the butter and drop in small pieces over the cherry mixture. Just here and there, no right or wrong way to do this.
• 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.
• 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.
• 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.
• Remove and let cool. Or serve warm if you can't wait. It's really hard to wait.
• Serve with a smile.