Cherry almond crumble

Ingredients

4 Tbsp	Water
750 g	Cherries (Main)
4 Tbsp	Sugar
1 tsp	Cornflour
½	Lemons, juice
1 to serve	Cream

Almond Crumble

85 g	Butter, cut into cubes
120 g	Plain flour
4 Tbsp	Caster sugar, golden
4 Tbsp	Ground almonds (Main)
1 Tbsp	Almond flakes (Main)

Directions

1. Set the oven at 180 degC. Rinse, stalk and stone the cherries, then put them in a pan with the water and sugar. Bring to the boil, lower the heat and simmer for 10 minutes.
2. Put the cornflour in a small cup or bowl and stir in 2 Tbsp of the juice from the simmering cherries.
3. When the cornflour has dissolved, stir the mixture into the hot cherries.
4. As soon as the syrup starts to thicken a little, remove from the heat, stir in the lemon juice and transfer to a baking dish.
5. Whiz the flour and butter in a food processor until the mixture resembles fine fresh breadcrumbs. Add the sugar and ground almonds.
6. Scatter loosely on top of the fruit, add the flaked almonds and bake for 35-40 minutes, until the fruit is bubbling under the pale golden crumble. Serve with cream.