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Tart cherries meet a sweet and crumby crisp before getting baked till bubbly on the Traeger. Top it all off with cool, sweet cream to really take it over the top.
4 Cup frozen pitted cherries, thawed
1 Tablespoon Fresh lemon juice
1/2 Cup granulated sugar
1/2 Cup dark brown sugar
2 Tablespoon all-purpose flour
1 Tablespoon cornstarch, plus more as needed
1 Teaspoon ground allspice
1 1/4 Cup rolled oats
1/2 Cup dark brown sugar, packed
1/2 Cup all-purpose flour
1 Tablespoon vanilla extract
1 Teaspoon Kosher salt
1 Teaspoon ground cinnamon
1/2 Cup (1 stick) salted butter, cut into 1/2-inch cubes and chilled
1 Cup sour cream
1/2 Cup granulated sugar
1/2 Cup full-fat buttermilk
1 Tablespoon vanilla bean paste or vanilla extract
: 375 ˚F
4 Cup frozen pitted cherries, thawed
1 Tablespoon Fresh lemon juice
1/2 Cup granulated sugar
1/2 Cup dark brown sugar
2 Tablespoon all-purpose flour
1 Tablespoon cornstarch, plus more as needed
1 Teaspoon ground allspice
: 375 ˚F
1 1/4 Cup rolled oats
1/2 Cup dark brown sugar, packed
1/2 Cup all-purpose flour
1 Tablespoon vanilla extract
1 Teaspoon Kosher salt
1 Teaspoon ground cinnamon
1/2 Cup (1 stick) salted butter, cut into 1/2-inch cubes and chilled
: 375 ˚F
1 Cup sour cream
1/2 Cup granulated sugar
1/2 Cup full-fat buttermilk
1 Tablespoon vanilla bean paste or vanilla extract