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).