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Combine the cherries, sugar and ¼ cup of water in a medium pot and bring to a simmer. Cook, stirring occasionally, until the cherries have softened, about 15 minutes.
Mix the corn starch and water in a small glass and slowly pour it into the cherries, stirring constantly. Cook for an additional 1-2 minutes and remove from the heat.
Preheat the oven to 350F and line a greased 9x13" pan with parchment paper.
Prepare the topping by combining all of the ingredients together in a medium bowl and stirring to combine. Set aside.
Place all of the base ingredients in a food processor and process until the mixture sticks together, about 30-40 seconds.
Press the mixture in the bottom of the prepared pan to form an even, packed layer: I use the bottom of a flat glass to do this.
Bake the base for 8 minutes and remove from the oven.
Pour the cherries on top of the base and smooth to even. Sprinkle the prepared topping evenly on top of the base and bake until the top is lightly browned, approximately 35-45 minutes. Remove from the oven and cool completely. Best if refrigerated before cutting.
My nutrition philosophy embraces moderation and quality without deprivation. You will find that my recipes and nutrition advice centre around sustainable and enjoyable healthy eating. I am head over heels in love with food made with the best ingredients, eating in good company and making your table look as gorgeous as possible. I promise that you will love cooking (and eating) even more when you use the right tools and invest in kitchen items that make cooking and baking easy and beautiful to look at. Food simply tastes better when we add those extra touches and slow down to truly enjoy a meal as a family versus grabbing takeout in your car or having kids glued to the TV on the couch during dinner.