Description
This Cherry Oat Dessert features a delicious combination of tart cherries and a sweet, buttery oat topping. It’s an easy-to-make treat that’s perfect for any occasion, best served warm with vanilla ice cream or whipped cream for an extra indulgence.
Ingredients
Scale
- 2 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup rolled oats
- Powdered sugar, for dusting (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- In a large mixing bowl, combine the pitted cherries, granulated sugar, lemon juice, vanilla extract, cornstarch, ground cinnamon, and salt. Stir gently to coat the cherries evenly with the sugar and other ingredients.
- If using frozen cherries, allow the mixture to sit for about 10-15 minutes to let the cherries thaw and release their juices. If using fresh cherries, you can proceed to the next step immediately.
- Once the cherries are well mixed, set the bowl aside to allow the flavors to meld while you prepare the batter.
- In a separate mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and rolled oats until well combined.
- In another bowl, combine the melted butter, egg, and almond extract. Whisk until the mixture is smooth and well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- The batter will be thick and somewhat sticky. Set it aside for a moment while you prepare the sheet pan.
- Preheat your oven to 350°F (175°C).
- Line a rimmed sheet pan (approximately 18×13 inches) with parchment paper, allowing some overhang on the sides for easy removal later. This will help prevent sticking and make cleanup easier.
- Lightly grease the parchment paper with cooking spray or a small amount of butter to ensure the batter does not stick.
- Spread the cherry filling evenly over the bottom of the prepared sheet pan. Make sure to distribute the cherries and any juices evenly across the surface.
- Using a spoon or spatula, dollop the batter over the cherry filling. Its okay if the batter does not cover the cherries completely; it will spread as it bakes.
- Once the batter is spread, use a spatula to gently smooth it out, but do not worry about making it perfect. The cherries will peek through in some areas, which adds to the rustic charm of the dessert.
- Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Keep an eye on the dessert during the last few minutes of baking to prevent over-browning. If the edges start to darken too quickly, you can cover them with a piece of aluminum foil.
- Once baked, remove the sheet pan from the oven and allow it to cool in the pan for about 10-15 minutes.
- After the dessert has cooled slightly, use the parchment overhang to lift it out of the pan and onto a cutting board.
- Cut into squares or rectangles, depending on your preference. You can serve it warm or at room temperature.
- If desired, dust the top with powdered sugar for an extra touch of sweetness.
Notes
- For a twist, consider adding nuts or other fruits to the cherry filling.
- This dessert can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes