Cherry Walnut Crisp
24 ounces fresh cherries pitted
1/2 cup chopped walnuts
1/2 cup all purpose flour
1/3 cup old-fashioned rolled oats, quick cooking
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
6 tablespoons butter softened
3 tablespoons brown sugar
3/4 cups sugar divided
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1 pint premium vanilla ice cream
Preheat oven to 375 degrees.
 Whisk together the walnuts, flour, oats, baking powder, and salt in a medium bowl; set aside. Place butter, brown sugar, and 1/4 cup sugar in the bowl of an electric mixer; mix on medium speed until creamy.
 Stir walnut mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs; set topping aside.
 Stir together cherries, remaining 1/2 cup sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool before serving. Serve with ice cream. TO PIT CHERRIES: place cherries on a flat surface and whack with a meat mallet, rolling pin, or the back of a sautée pan. Watch for flying juice!