Sour Cherry Crumble

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

For the crumble topping:

• 1/4 cup (60 ml) butter, room temperature
• 1½ cup (360 ml) almond flour, blanched
• ½ cup (120 ml) almonds, crushed, blanched
• ¼ cup (60 ml) brown sugar
• Salt

For the filling:

• 4 cups (950 ml) sour cherries, pitted (frozen or canned)
• ½ cup (125 ml) sugar
• 2 tablespoons (30ml) amaretto
• 2 tablespoons (30 ml) cornstarch
• ½ lemon, zest, 1 teaspoon (5 ml) juice
• ½ vanilla bean, scraped
• 4 tablespoons (60 ml) cold butter, cubed

To serve:

• Vanilla ice cream (optional)

Method:

For the crumble topping:

In a medium bowl, combine the almond flour, almonds, brown sugar and salt; whisk to combine.

Add the butter and combine until crumbly but not fine.

Keep refrigerated until ready to use.

For the filling:

Preheat oven to 375 F (190 C).

In a large bowl, combine the cherries, sugar, amaretto, cornstarch, lemon zest, lemon juice, vanilla, and mix until evenly combined.

Transfer to a baking dish.

Spot the surface of the filling with the cubed butter.

Sprinkle the crumble topping evenly across the top of the filling.

Bake 20-25 minutes, until golden and bubbly.

Serve hot with vanilla ice cream (optional).