Serves 4
• 750g sweet cherries
• 4 Tbsp water
• 4 Tbsp sugar
• 1 tsp cornflour
• Juice of half a lemon
• Cream, to serve
For the almond crumble:
• 120g plain flour
• 85g butter, cut into cubes
• 4 Tbsp golden caster sugar
• 4 Tbsp ground almonds
• 1 Tbsp flaked almonds
1. Set the oven at 180°C. 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. When the cornflour has dissolved, stir the mixture into the hot cherries. 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.