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1
NOTE: It really, really helps to have a cherry pitter for this recipe!
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2
Place the pitted and quartered cherries in a large bowl, then add the sugar, flour and salt. Stir to coat cherries evenly, then add the wine. Stir, and allow to sit for at least 30 minutes, or even better, overnight, to allow the fruit to release its juices.
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3
Meanwhile, prepare the topping. Combine flour, brown sugar, salt and cinnamon in a food processor, and pulse several times to mix well. With machine running, begin dropping in the butter, piece by piece, until mixture resembles chunky crumbs. Drizzle in the almond extract, and pulse a few more times to combine completely. At this point, you can refrigerate the topping in a sealed plastic bag or container, until you are ready to bake the crisps.
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4
Preheat the oven to 350F. Butter 8 individual ramekins, or one 9 inch round or square baking dish. Divide cherry mixture between ramekins (or pour into your baking dish), taking care to spoon any extra juices in around the cherries. Using your hands, crumble topping mixture over the cherries, being very generous. The topping will condense as it cooks.
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5
Bake, uncovered, for 25 minutes, or until topping is golden brown and cherry juice is bubbling through. For a single larger crisp, baking time may be 35-40 minutes.
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6
Serve warm with vanilla ice cream!
