Cherry and Almond Crumble

Fresh cherries flavored with rose water topped with a crunchy almond crumble.

800g fresh cherries (600g after I removed the stones) – you can also use frozen cherries
50g brown Demerara sugar (3 Tbsp)
15g corn starch (1 Tbsp)
½ tsp rose water (vanilla or almond extract work just fine)
for the crust:

115g white flour
1 tsp baking powder
¼ tsp salt
75g cold butter, cubed

View the full recipe at VespressoCooking →