I first made this recipe it was on a whim, with cherries I had in the freezer from the summertime and it turned out really lovely. Since I've made it quite a few times with store bought and the result has been great as well! I love the combination of cherries and cardamom and that tiny bit of oatmeal that makes it feel healthy. ;) It also fits perfectly in our medium sized casseroles. 

Cherry Pistachio Crumble 

Reprinted from Epicurious, originally published in Self, August 2012 by Zoe Singer.

[I don't use a food processor, instead I prefer to break up the pistachios in a mortar & pestle and make the crumble by hand, tossing them in at the end. It also works well to use room temperature butter instead of melted and instead mixing it by hand. The food processor is not necessary here.]

Unsalted butter for greasing pan
5 cups pitted cherries (2 pounds whole or 1 1/2 pounds pitted), thawed if frozen
1/2 cup plus 1 tablespoon light brown sugar, divided
1 tablespoon fresh lemon juice
1/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup shelled, unsalted pistachios
1/3 cup rolled oats
4 walnuts, shelled
1/4 teaspoon ground cardamom
1/4 teaspoon salt
4 tablespoon unsalted butter, melted

Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.

From the HG Shop in this post:
Workaday Casseroles
Stoneware + Porcelain Half Pasta Bowl