Sour Cherry Crumble

By vealam

by Daniel Humm and Will Guidara

Ingredients

• 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

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

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.