Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/2 cup (60g) granulated monk fruit sweetener
  • 1/2 cup (113g) unsalted butter, softened
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) pitted cherries
  • 1/3 cup (65g) granulated monk fruit sweetener
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) almond extract

Instructions:

  1. In a medium bowl, cream together the softened butter, monk fruit sweetener, and vanilla extract.
  2. Stir in the almond flour, cinnamon, and salt until a crumbly dough forms.
  3. Reserve 1 cup (100g) of the dough for the topping and press the remaining dough firmly into the bottom of a parchment-lined 8x8 inch baking pan.
  4. Bake the crust at 350°F (175°C) for 8-10 minutes until the edges are lightly mahogany-colored.
  5. Place cherries, sweetener, and lemon juice in a saucepan over medium heat; simmer for 5-7 minutes until cherries soften.
  6. Whisk cornstarch with a teaspoon of water to create a slurry, stir into the pan, and boil for 1 minute until thick, then stir in almond extract.
  7. Pour the thickened cherry filling over the pre-baked crust and spread evenly.
  8. Crumble the reserved dough over the top using your fingers to create small, irregular clumps.
  9. Bake for another 15-20 minutes until the crumble is golden brown and fragrant.
  10. Allow to cool completely in the pan before slicing.