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1
Preheat the oven to 350 degrees F.
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2
Start with the crumb mixture.
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3
In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
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4
Cut the cold butter into pieces.
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5
Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture.
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6
The mixture should resemble a moist, coarse meal.
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7
Add the slivered almonds and combine thoroughly.
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8
Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
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9
Divide the cherries between 8 ramekins (about 1/2 cup each).
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10
Top with the crumb mixture, evening out the surface.
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11
Bake until the topping is crisp and golden brown, about 45 minutes.
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12
If the topping appears underdone, continue baking in 10 minute increments until it's done.
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13
To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip.
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14
Keep in the fridge until ready to serve.
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15
Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
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16
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
