Cherry pie filling

• Wash your cherries, remove the stems, and pit them. I use the OXO multi cherry pitter to make this faster.
• Cut the pitted cherries in half and measure out 4 cups of pitted and halved cherries.
• Add the cherries to a saucepan with the sugar, water, lemon juice, and dash of salt.
• Stir together and bring to a simmer over medium-low heat.
• Simmer for about 5-8 minutes until the cherries start to soften and the liquid increases, but the cherries aren't mushy. Scoop out some of the hot cherry juice (about 1/4 cup) into a small bowl and whisk in the cornstarch and return it back to the pan, stirring as you add it to the pan.
• Cook for an additional 2 minutes or so to thicken the cherry pie filling, stirring constantly to prevent scorching.
• Turn off the heat and set aside for about 15 minutes to cool a bit, it will continue to thicken as it cools.
• Preheat the oven to 350 degrees F.
• In a medium bowl, melt the dairy free butter and stir in the quick oats, the baking mix, the brown sugar, and the vanilla.
• Add the cherry pie filling to an 8x8-inch square baking pan (I like glass pans) and top with the oat/crumb topping.
• Bake for 30 minutes.
• Allow to cool completely before serving.