My son had extra cherries and wanted me to do something with them, so I came up with this variation on an internet recipe. We are having it for dessert tonight. I cheated and tasted it already, and it is YUM!
In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter pieces and toss to coat. Then, using your fingers, pinch the butter pieces together with the flour mixture until it is crumbly. Add the pecans and oats and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.
While the topping mixture chills, place the pitted cherries in a buttered 1-qt. baking dish or an 8x8-inch pan. Toss the cherries with the sugar, cornstarch, and vanilla.
Sprinkle the topping mixture evenly over the cherries. Bake in a preheated 375-degree oven for 40 minutes. Increase the temperature to 400 degrees and bake for about 5 minutes longer, until the cherries are bubbly and the topping is a deep golden brown. Serve warm or at room temperature, with a scoop of vanilla ice cream, if you like.