pound/225 grams sweet cherries, halved and pitted (about 1 1/4 packed cups)
cup/115 milliliters honey
tablespoons/60 grams unsalted butter (1/2 stick)
teaspoon kosher salt
teaspoon vanilla extract
cup/100 grams sliced almonds
cup/50 grams rolled oats
Yogurt, for serving
- Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
- In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla — it will spatter slightly — then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
- Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.