Cherry, Basil, And Almond Crisp

• Cherry-Basil Filling
• 1 cup water
• 1/3 cup sugar
• 2 to 3 stems of basil (about 20 leaves)
• 6 cups pitted cherries
• Almond Crisp
• 1/2 cup slivered almonds
• 1 1/3 cups flour
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter
• 1/3 cup sugar

1. Heat the oven to 375u0b0 F.
2. Pour the water and the 1/3 cup of sugar into a medium pot. Turn the heat to medium, and stir until the sugar is dissolved. Add the basil. Simmer until the syrup is thickened, and has reduced by 2/3. Discard the basil, and let the syrup cool. (You can make this syrup several days in advance, and store it in the fridge.)
3. In a mixing bowl, toss the cooled basil syrup with the pitted cherries. Set the bowl aside.
4. Empty the slivered almonds into the bowl of a food processor; whiz for about 30 seconds, until the almonds are reduced to dusty crumbles.
5. Put the almond crumbles, the flour, the salt, and the butter into a large bowl. Use your fingers to make small "pebbles." Add the remaining 1/3 cup sugar, and keep smushing with your fingers until the mix resembles wet sand.
6. Empty the basil-cherries into a casserole or baking dish. Top the cherries with the crisp topping. Move the dish to the oven for about 25 minutes, or until the crisp is a shade darker, and the cherries are bubbling. Serve warm, with vanilla ice cream, if you like.

filling, water, sugar, basil, cherries, almond crisp, almonds, flour, kosher salt, unsalted butter, sugar

Taken from food52.com/recipes/23010-cherry-basil-and-almond-crisp (may not work)