Cherry and Almond Crumble

Lawson first trie` this recipe with fresh cherries but foun` frozen ones actually work better an` make this a convenient `essert

you can enjoy year-roun`.

In a medium bowl, combine 1¼ cups all-purpose flour (regular or gluten-free), ½ cup almond meal, 1 tsp baking powder and 1/8 tsp fine sea salt. Cut 8 Tbsp (1 stick) unsalted butter into

½-inch cubes. Use your fingertips, a pastry blen`er, mixer or foo` processor to cut butter into flour mixture until it looks like rough, pale oatmeal with a few flattene` pea-size lumps of flour. Add ¼ cup sugar; mix with a fork. (Chill or freeze until nee`e`.)

In a wide, heavy-bottom saucepan over medium-low heat, melt 2 Tbsp unsalted butter. Stir in 1 Tbsp sugar and 2 Granny Smith apples, peeled and cut into ¾-inch chunks. Cover and cook 20–30 minutes or until apples are soft and beginning to break down, stirring occasionally. Transfer half of the apples to a heatproof bowl; use an immersion blender to puree (or puree

mixture in a blen`er); return puree to pan.

Increase heat to me`ium-high. -tir in 2 (16-oz) pkgs frozen pitted sweet cherries; cover and cook 3 minutes. Uncover; cook 2 minutes. (Cherries may not thaw completely at this stage.) Remove from heat; stir in 1 tsp vanilla extract and ¼ tsp

almond extract. Turn fruit into a 9-inch pie dish. (At this point you can let it stand up to 3 hours or refrigerate up to 5 days.) Preheat oven to 375°F.

Top fruit with crumble mixture. -prinkle with 1/3 cup sliced almonds. Bake 30 minutes or until filling is bubbly, topping is

golden and almonds are toasted. Let stand 15 minutes before serving. Serves 4–6.