|8 tbsp (1 stick) butter, cut into ½ in (1 cm) cubes||1¼ lb (550 g) ripe cherries, pitted|
|1¼ cups all-purpose flour||2 tbsp granulated sugar|
|1 cup ground almonds||2 tbsp apple juice|
|¼ cup granulated sugar|
Preheat the oven to 350 F (180 C). In a bowl, rub the butter into the flour and ground almonds with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar. Place the cherries in a 1½ quart (2 liter) dish and sprinkle with the sugar and apple juice. Scatter the crumble mixture over the top. Bake for 30-35 minutes or until golden brown. Allow the crumble to cool completely, then wrap in foil, and freeze.
To serve, defrost in the refrigerator overnight. Reheat uncovered in a preheated 350 F (180 C) oven for 25 minutes or until bubbly-hot.
Use three 15oz (425g) cans of cherries, or 1lb frozen pitted cherries, thawed.
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