Almond And Mostly Cherry Crumble

• 1/4 cup butter (I use salted but use your own judgment)
• 2 teaspoons vegetable oil
• 1 teaspoon water
• 3 tablespoons white or semirefined or light brown sugar
• 1/2 teaspoon almond extract (or use the cap from the almond extract bottle)
• 1/2 cup flour (use some whole wheat if you want)
• 1/4 cup almond flour
• 1/4 cup coarse corn meal
• 1/4 teaspoon salt
• 1/4 cup sliced almonds
• 4 cups sliced soft fruit including at least half pitted sweet cherries and any combination of sliced plums, peaches, blueberries, blackberries, or any other ripe summer berries.

1. I use a nine inch glass pie plate for this, well buttered. Begin by putting the four cups of prepared fruit into your buttered dish. Turn the oven on to 400.
2. In an oven safe glass or metal bowl, put butter, oil, water, and sugar and set in the oven for about 15 minutes, or until it bubbles and butter is just beginning to brown at the edges of the bowl.
3. While it is heating, combine corn meal, almond meal, flour and salt. When you see the butter start to brown, remove bowl from the oven, add almond extract and stir.
4. Now dump in the dry ingredients all at once and stir. Add sliced almonds last, delicately stirring them into the dough, which will be soft at first but firms up quickly as it cools.
5. Crumble this topping over the prepared fruits and press it down a little with your hands. Bake till fruit bubbles and topping is brown, about 25-30 minutes. Cool before eating.

butter, vegetable oil, water, white, almond, flour, almond flour, meal, salt, almonds, sweet cherries

Taken from food52.com/recipes/72499-almond-and-mostly-cherry-crumble (may not work)