Chocolate Cherry Crisps


Topping:
¾ c. (100 g) all-purpose flour
¼ c. (50g) packed dark brown sugar
½ tsp. (3g) salt
8 Tbsp. (1 stick) (115g) cold, unsalted butter, cut into small cubes
1 c. (90g) old-fashioned rolled oats (not quick-cooking)
¼ c. chopped hazelnuts, almonds, or walnuts

2 lb. fresh cherries, pitted and halved
¾ c. (180g) semi-sweet mini chocolate chips
¼ c. (50g) granulated sugar
3 Tbsp. (45g) flour

Preheat the oven to 375°. In a large bowl, mix together the flour, brown sugar, and salt. Pinch the butter into the flour, using your fingers or a pastry blender until the mixture is the texture of coarse meal. Add the oats, and use your hands to toss and squeeze the mixture until large, moist clumps form. Transfer to the freezer to chill while you prepare the filling.
In another large bowl, toss the cherries with the chocolate chips, sugar, and flour. Divide the mixture between 4 (0.5-quart) gratin dishes (or transfer the mixture to a shallow 2-quart baking dish), and sprinkle with the topping mixture. Place the gratin dishes on a rimmed baking sheet and bake until golden and bubbling, 20 to 30 minutes (45 to 55 minutes for the larger baking dish). Let cool 10 minutes before serving. Makes 8 servings (or 4… Whatever! Lol)