Ingredients
CRUMBLE TOPPING
-
1/4 cup (60 ml) butter, room temperature
-
1 1/2 cup (360 ml) almond flour, blanched
-
1/2 cup (120 ml) almonds, crushed, blanched
-
1/4 cup (60 ml) brown sugar
-
Salt
FILLING
-
4 cups (950 ml) sour cherries, pitted (frozen or canned)
-
1/2 cup (125 ml) sugar
-
2 tablespoons (30 ml) amaretto
-
2 tablespoons (30 ml) cornstarch
-
1/2 lemon, zest, 1 teaspoon (5 ml) juice
-
1/2 vanilla bean, scraped
-
4 tablespoons (60 ml) cold butter, cubed
TO SERVE
-
Vanilla ice cream (optional)
Directions
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.
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).
.jpg.transform/1200w/img.jpg)
