Use summer freshest, ripest cherries in this recipe. I made sure the cobbler topping (my favorite part) is healthier than the usual. Dig in as is or serve with homemade whipped cream or a la mode.
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Butter a 10 inch baking dish.
Topping: grind the oats for 30 seconds in a food processor. Reserve 2 tablespoons of the ground oats, place them in a large bowl with the pitted cherries.
Into the oats add the flour, salt, baking powder and cinnamon. Process & mix well. Add the butter chunks, process until pea sized or smaller.
Transfer to a bowl. Whisk together the brown sugars & egg. Pour the wet into the dry ingredients & mix until just combined.
Filling: into the bowl with cherries & 2 tablespoons oat flour add the lemon juice, vanilla extract, maple syrup and salt. Mix until cherries are coated.
Spoon ingredients into pie dish. Crumble the topping over the cherry filling. Be sure to leave holes for steam to vent. Drizzle the melted butter over the topping.
Place pie plate on a baking tray for easier handling & to catch fruity drips.
Bake about 20 minutes & rotate the pan for another 15 minutes or so. The top should be golden when done. Serve hot. Bring along some ice cream or whipped cream if desired!
Serving Size 8 Servings