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1
Preheat the oven to 375F.
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2
If using frozen cherries, spread them in a single layer on a rimmed baking sheet.
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3
Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes.
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4
Drain off any accumulated liquid.
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5
Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside.
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6
Put the butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
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7
Stir the pistachio mixture into the butter mixture until just combined.
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8
Work the mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gumballs; set the topping aside.
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9
Stir together the cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl.
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10
Transfer the cherry mixture to an 8-inch-square baking dish.
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11
Sprinkle the topping evenly over the cherry mixture.
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12
Bake until the topping turns golden and the juices are bubbling, 50 minutes to 1 hour.
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13
Let cool on a wire rack 1 hour before serving.
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14
To pit a cherry and keep the stem intact, reach for a clean paperclip.
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15
Unfold the clip at its center; depending on the size of the cherry, insert either the large or the small end of the paper clip through the bottom of the cherry.
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16
Loosen the pit and pull it out.
