Rinse the gorgeous Northwest cherries. You are going to need to pit all of these babies. I use this cherry pitter, you can do 4 at a time. While I do not think that the construction lends itself to become a heirloom, it does the job.

Sprinkle the cherries with sugar, tapioca, and amaretto. Let stand for about 15 minutes, stirring every now and again.

Pour the cherries into a 2 quart casserole dish (or a 9×13).

Start on the crumb. Add the flour, sugars, salt, and oatmeal to the food processor. Pulse.

Add chunks of butter and almond extract.

Pulse until it comes together.

Spread the crumb topping over the cherries. Sprinkle almond slices all over. I like to put a baking sheet underneath, just in case it bubbles over. I bought a few of my favorite half sheet pans while I was at Sam’s. One of my favorite cooking tools, I have about 8 of them now. Bake in a preheated 350 degree oven for 45 minutes to 1 hour.

While it might seem a little indulgent to have both whipped cream and ice cream (and I ain’t gonna lie, it is) on top of your cherry cobbler, I assure you, it is worth it. Even if it means a little extra time on the treadmill.