2 T cornstarch
2 T fresh lemonjuice
dash of salt
3 lbs. Rainier cherries, pitted
1 cup flour
1 cup brown sugar
1 T finely chopped toasted almonds
1/4 tsp ground cinnamon
1/8 tsp salt
7 T chilled butter, cut into small pieces
Combine cornstarch, juice, dash of salt and cherries in a large bowl, tossing well to coat. Pour cherry mixture into greased 9 in cast iron skillet or a pie pan works as well.
Combine flour and next 4 ingredients (through 1/8 tsp salt) in a bowl, cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over cherries
Bake at 350 for 35 minutes or until filling is thick and bubbly and topping is lightly browned.