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
Preheat oven to 350ºF. Grease a 9x9-inch baking dish and set aside.
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.
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.
Set aside 1 1/2 cups crumble mixture. Press remaining crumble into prepared pan. Bake for 15 minutes.
Remove from oven and spread cherry jam evenly on top. Distribute reserved crumble mixture on top. Bake 15 minutes.
Let cool at least 30 minutes before cutting. Serve with ice cream if desired.