Ingredients
1 pound fresh sweet cherries, pitted4 medium red plums, thinly sliced1/2 cup sugar1/4 cup cornstarch2 tablespoons lemon juiceDough for double-crust pieTOPPING:1/2 cup old-fashioned oats1/2 cup chopped walnuts1/3 cup all-purpose flour1/4 cup sugar1/4 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup cold unsalted butter
Preparation
Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat.
On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling.
Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
