Ingredients

• 1 cup almond flour
• 1/2 cup cold butter, diced (1/4 inch)
• 1/2 cup plus 2 tablespoons bread flour
• 1/3 cup granulated sugar
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• 4 cups pitted sour cherries
• 1/2 cup sugar
• 3 tablespoons flour
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Zest of 1/2 lemon
• 3 tablespoons butter
• 1/2 pound ricotta
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
2. Cherry Filling Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
3. Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
4. Whipped Ricotta In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
5. In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.