Almond-Cherry Crumble
Almond Crumble
1 cup almond flour
1/2 cup cold butter, diced (1/4 inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt

Cherry Filling
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons flour
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter

Whipped Ricotta
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Almond Crumble
Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
Cherry Filling
Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
Whipped Ricotta
In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
Tart Cherry Compote


1 1/4 lb fresh pitted tart cherries,
1/2 cup sugar
1 tablespoon cornstarch (even better potato starch)
2/3 cup water
1/2 teaspoon rose water (not necessary)


Whisk together sugar and starch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, if so desired, then pour syrup over cherries in a bowl and cool

A Cherrypitter from  that will do a great job is the Leifheit one C$ 53.-
Great little labour-saving device! It truly can make short work of a pail of fresh picked cheeries. Prior to buying this item, pitting cheeries was a long and tedious job. Now it can be done quickly and easily. Prior reviews claim unit is not strongly made, but I did not find it that way. I am sure it will last for years. I have never seen this item in stores.

Makes 2 dough disks (enough for 2 nine-inch pie crusts)

3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

INGREDIENTS for Tart Cherry Streusel Pie

1Tender Pie Crust dough disk     (see  on the right)
1 1/4 cups all purpose flour
6 tablespoons (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon vanilla extract
1 cup (scant) sugar
3 1/2 tablespoons all purpose flour
1 teaspoon ground cinnamon
Pinch of salt
2 1/2 pounds sour cherries, pitted


Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
For streusel:
Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
For filling:
Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.