Cherry, Blackberry and Almond Crisp

I have been a bit under weather ever since our trip back and have not been able to spend much time in the kitchen. But the first cherries of the season have started to arrive and although I love eating them raw as they are, I had a craving for a simple fruit crisp.

I remember cherry season as a time of joy, first days of summer, school year coming to an end, days becoming longer and time of picnics. That has all changed now because leaving in the Southeast, that means the beginning of the rain and hurricane season.

This crisp is as simple as can be and any fruit can be used. That’s what I love about crumbles and crisps, they are so versatile. In this case, I made an almond topping but you could use any nut or even oatmeal or a combination of both.

Almond Crumble

100 grams butter
100 grams sugar
100 grams flour
120 grams almond flour
80 grams raw almonds, chopped
pinch of salt

Cream the butter and sugar together. Add the flour, almond flour, chopped almonds and salt and mix until combined. This mixture will be sandy. Refrigerate for at least one hour.

Cherry and Blackberry Filling

160 grams blackberries
250 grams cherries, pitted
10 grams flour
20 grams vanilla sugar
zest of half a lemon
juice of half a lemon
pinch of salt

Toss all ingredients together. Divide amongst ramekins and top with crumble.

Bake at 350F until juices start to bubble up and crumble browns.