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#### For the Cherry Filling:
– 1 kg (2.2 lbs) cherries
– 80 g (1/3 cup) brown sugar
– 100 ml (1/2 cup) water
– 1 teaspoon cornstarch
– 1/2 vanilla bean
#### For the Crumble Topping:
– 80 g (2/3 cup) all-purpose flour
– 80 g (2/3 cup) almond flour
– 80 g (1/3 cup) cold butter, cut into cubes
– 80 g (1/3 cup) brown sugar
– A pinch of salt
1. **Prepare the Crumble Topping:**
– In a bowl, combine the all-purpose flour, almond flour, brown sugar, and a pinch of salt.
– Add the cold butter cubes.
– Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
– Cover the bowl with plastic wrap and chill in the refrigerator while you prepare the cherry filling.
2. **Prepare the Cherry Filling:**
– Wash and dry the cherries, then pit them.
– Place the pitted cherries in a large non-stick skillet.
– Split the vanilla bean and scrape out the seeds, adding both the seeds and the pod to the skillet.
– Add the brown sugar, water, and cornstarch to the cherries.
– Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and let it cool slightly.
3. **Assemble and Bake:**
– Preheat your oven to 180°C (350°F).
– Butter a 26 cm (10-inch) round baking dish.
– Transfer the cherry filling into the prepared dish.
– Evenly sprinkle the crumble topping over the cherries.
4. **Bake:**
– Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
5. **Serve:**
– Allow the crumble to cool slightly before serving.
– Enjoy warm with a scoop of vanilla or cream gelato, if desired.
