Classic Cherry Crisp

Grate 1 tsp. zest from orange and squeeze it to get 1/4 cup juice. Set the zest and juice aside.

Heat an 8-inch cast-iron or other heavy skillet over medium heat. Add oats and cook until toasted, stirring occasionally, about 3 minutes. Add almond flour, brown sugar, melted butter, almonds, flaxseed, and cinnamon. Cook, stirring constantly, until the mixture clings together in coarse crumbs, about 1 minute. (Be careful, as the topping can brown quickly.) Transfer to a bowl.

Combine cherries and cornstarch in the skillet. Stir in the reserved orange zest and juice. Cook over medium-high heat, stirring constantly, until thick and bubbly. Cook and stir for 2 minutes more.

Sprinkle the reserved topping over the cherry mixture.