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1
Preheat oven to 350u00b0 with a rack positioned at the center.
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2
Pour the slivered almonds into a dry frying pan and toast over medium heat, stirring occasionally for about 3 minutes, or until they have a pale golden color. Set aside and cool completely before using.
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3
Peel the husks off of the husk cherries and give them a quick rinse in a colander. You should have about 2 1/4 cups to work with.
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4
Place (4) 4-oz ramekins or glass baking dishes on a rimmed baking sheet. Pour the husked and rinsed husk cherries into the ramekins, dividing them up as evenly as you can.
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5
Sprinkle 1 tablespoon of sugar and 1 pinch of Kosher salt per ramekin. The husk cherries will bubble, burst and mix with the sugar and salt during baking, so there's no need to stir them around. Set the ramekins aside as you prepare the crumble topping.
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6
Whisk the flour, oats, sugar, toasted almonds and salt in a medium bowl.
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7
Cut the butter into 1/2-inch cubes and toss them in the bowl with the flour mixture.
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8
Using your fingertips, work the butter into the flour mixture by gently pinching and sliding your thumbs across your index, middle and ring fingers (think of it as snapping your fingers). Do this until the crumble begins to clump together into a coarse, damp mixture.
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9
Pile the crumble over each of the ramekins, dividing it up as evenly as you can.
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10
Bake the crumbles for 22-25 minutes, rotating the pan halfway through for even browning. The crumbles are ready when the tops are browned and the filling is thick and bubbling.
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11
Cool the crumbles for at least 15 minutes before serving.
