There is nothing better than a delicious homemade dessert after a Sunday dinner and this one is perfect. Nostalgic and retro but still delicious and so easy to make!
800g pitted cherries (I use tinned pitted black cherries)
1tsp almond extract
Juice of half a lemon
For the Crumble
120g plain flour
85g butter (cubed)
4 tbsp golden caster sugar
4 tbsp ground almonds
Preheat the oven to 180C/gas 4. Put the cherries in the pan with 50ml water and the sugar. Bring to the boil then lower the heat, cover and simmer for 15 mins.
Put the cornflour in a small bowl and stir in a couple of tablespoons of the juice from the cherries. Stir until the cornflour is dissolved then add to the cherries and stir until combined. The mixture will soon start to thicken up. Remove from the heat, add the lemon juice and almond essence and transfer to a baking dish.
For the crumble, blend the flour and butter together in a food processor until they resemble breadcrumbs. Fold in the sugar and ground almonds until everything is combined.
Sprinkle the mixture over the cherries and add the flaked almonds and bake for around 40 minutes until the cherries are bubbling and the crumble is starting to go golden. Serve with custard or cream.