Cherry Almond Crumble – Juicy & Crisp

Method

1. Preheat the oven to 350°F. In a small bowl, mix together 1/4 cup flour and 1/4 cup sugar for the filling.
2. In a medium bowl, toss the cherries with lemon juice and vanilla. Sprinkle the flour-sugar mixture over them and stir gently to coat evenly. Transfer the cherries to a 9x13-inch (or 9x12-inch) baking dish.
3. For the topping: In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to mix.
4. Add the diced cold butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Transfer the mixture to a medium bowl. Add the oats and use your hands to rub the mixture between your fingers, forming large crumbs.
6. Add 1/2 cup of the sliced almonds and toss to combine.
7. Spread the topping evenly over the cherries. Sprinkle the remaining 1/2 cup sliced almonds on top.
8. Bake uncovered for 45 minutes, until the almonds are golden brown and the cherry juices bubble at the edges.
9. Let the crumble cool for at least 15 minutes before serving. The cherry juices will thicken as it cools. Serve warm with whipped cream or vanilla ice cream if desired.