Sour Cherry–Pistachio Crisp

Preparation

1. Step 1

   Preheat the oven to 375°F. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.

   Step 2

   Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put the 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.

   Step 3

   Stir the pistachio mixture into the butter mixture until just combined. Work the mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gumballs; set the topping aside.

   Step 4

   Stir together the cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer the cherry mixture to an 8-inch-square baking dish. Sprinkle the topping evenly over the cherry mixture. Bake until the topping turns golden and the juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.

2. Pitting Cherries

   Step 5

   To pit a cherry and keep the stem intact, reach for a clean paperclip. Unfold the clip at its center; depending on the size of the cherry, insert either the large or the small end of the paper clip through the bottom of the cherry. Loosen the pit and pull it out.