Almond And Mostly Cherry Crumble

1. 1

   I use a nine inch glass pie plate for this, well buttered. Begin by putting the four cups of prepared fruit into your buttered dish. Turn the oven on to 400.

2. 2

   In an oven safe glass or metal bowl, put butter, oil, water, and sugar and set in the oven for about 15 minutes, or until it bubbles and butter is just beginning to brown at the edges of the bowl.

3. 3

   While it is heating, combine corn meal, almond meal, flour and salt. When you see the butter start to brown, remove bowl from the oven, add almond extract and stir.

4. 4

   Now dump in the dry ingredients all at once and stir. Add sliced almonds last, delicately stirring them into the dough, which will be soft at first but firms up quickly as it cools.

5. 5

   Crumble this topping over the prepared fruits and press it down a little with your hands. Bake till fruit bubbles and topping is brown, about 25-30 minutes. Cool before eating.

* Per serving · 4 servings · Values may vary.