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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
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 |
1/2 pound ricotta |
1/2 teaspoon lemon juice |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
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.
2. 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.
3. 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.
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