In a small bowl, whisk together ¼ c. flour and ¼ c. sugar.
In a medium bowl, toss the cherries with the lemon juice and vanilla. Add the flour mixture and toss to coat. Pour into a greased 9 x 13-inch baking dish.
In the bowl of a food processor fitted with a steel blade combine 1 c. flour, ¼ c. granulated sugar, ⅓ c. brown sugar, and pinch salt. Pulse to combine, then add the butter. Pulse until the butter is pea-sized.
Pour mixture into a medium bowl. Add the rolled oats. Rub mixture between fingers, making large crumbs.
Sprinkle the crumble mixture evenly over the cherries. Bake at 350°, uncovered for about 45 minutes, until the juices are bubbly and the topping is golden brown.
Remove from oven and cool 10 to 15 minutes before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/cherry-crumble/