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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Grease a 2-quart rectangular baking dish; set aside.
Toss together cherries, granulated sugar, lemon zest, lemon juice and cornstarch in a large bowl. Spoon into the prepared baking dish; set aside.
Place almonds in a food processor. Cover and process until finely ground. Add pastry flour, oats, pistachios, brown sugar, baking powder, baking soda, salt and cinnamon. Cover and pulse several times until combined. Add butter; cover and pulse several times until mixture resembles coarse cornmeal. With machine running, add buttermilk through the feed tube. Using your hands, gather the dough together.
Crumble the topping evenly over the filling in baking dish. Bake for about 40 minutes or until topping is browned and filling is bubbly. Cool in the pan on a wire rack for 30 minutes; serve warm or at room temperature.