For the Cherry Jam

• 4 cups frozen cherries
• 2 tablespoons chia seeds
• 1/ 2 teaspoon vanilla extract
• 1 pinch salt

For the Crumble

• 3/ 4 cup cooked brown or green lentils
• 1 cup Medjool dates, pitted
• 3 cups rolled oats
• 1/ 2 cup walnuts
• 1/ 4 cup butter, or margarine, melted
• 1 teaspoon vanilla extract
• Ice cream, optional, for serving

Method

• Step 1

  Preheat oven to 350ºF. Grease a 9x9-inch baking dish and set aside.

• Step 2

  To make cherry jam: Heat cherries in a small saucepan over medium heat, covered, until thawed. Mash to release juices, leaving some chunky pieces for texture. Stir in chia seeds, vanilla extract, and salt. Bring to a low boil, then reduce heat to medium-low. Let simmer 10-15 minutes uncovered. Set aside.

• Step 3

  To make crumble: Add lentils and dates to a food processor. Process until chopped. Add 2 cups oats, walnuts, butter, and vanilla extract. Process until mixture sticks together when pressed. Add remaining 1 cup oats and pulse a few times to combine.

• Step 4

  Set aside 1 1/2 cups crumble mixture. Press remaining crumble into prepared pan. Bake for 15 minutes.

• Step 5

  Remove from oven and spread cherry jam evenly on top. Distribute reserved crumble mixture on top. Bake 15 minutes.

• Step 6

  Let cool at least 30 minutes before cutting. Serve with ice cream if desired.