Cherry Almond Crumble

Serves 4


INGREDIENTS
A big bunch of fresh cherries, pitted (couple of pounds)
3-4 Tbsp sugar, depending upon the tartness of the cherries
2 Tbsp cornstarch
1/2 tsp almond extract
3/4 cup flour
1/4 cup almond meal
1/4 cup brown sugar
Pinch of salt
1/4 cup butter, unsalted


DIRECTIONS
Preheat oven to 350F (180C). Lightly grease four small ramekins and set them on a lined cookie sheet, set aside.

In a medium saucepan on low heat, combine cherries with 2 Tbsp water and a few tablespoons of sugar. Stir and cook until they soften, about 5-7 minutes or so. Mix together 2 Tbsp cornstarch with a bit of water to make a little paste, then stir it quickly into the cherries to thicken. Remove from the heat and add your almond extract.

In a bowl, combine flour, almond meal, salt, brown sugar with a whisk. Add in butter, and using your fingers, blend it together until you’ve made lovely little crumbly bits. Divide the the cherry mixture into the four ramekins and simply top with your crumble. Bake for 25 minutes or until golden.

I cover any areas that darken quicker by using a little piece of foil. Serve warm or room temperature with cream or ice cream.