I found this recipe via pinterest from
 pastry affair blog.
This is so good with the freshest fruit in season. 
I’ve made it twice this weekend. 
One I brought to NY which we had for breakfast and
I just made another to take to my favorite boy in NH. 

I substituted agave for sugar, 

agar agar for cornstarch, 
and used whole wheat pastry flour.

  In addition to cherries,
I added 2 plums, a peach and lemon juice.

Cherry Almond Crumble
Cherry Filling
1 1/2 lbs (0.7 kg) dark sweet cherries, pitted and halved
1/4 cup (50 grams) brown sugar, packed
2 teaspoons cornstarch
1 tablespoon brandy or dark rum (optional)
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 10 inch round or cast iron pan.
In the prepared pan, mix the cherries, brown sugar, and cornstarch together until the sugar and cornstarch dissolves. Evenly pour the brandy over the top. Bake for 20 minutes.
Almond Crumble
4 tablespoons (60 grams) butter, room temperature
1/4 cup (50 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (60 grams) all purpose flour
1/2 cup (45 grams) old fashioned oats
1/2 cup (60 grams) sliced or chopped almonds
In a large mixing bowl, beat together the butter and sugar. Mix in the cinnamon and salt. Stir in the flour, oats, and almonds. The mixture should hold together in your hand when squeezed together. When the cherries have finished baking, evenly sprinkle the crumble over the top. Bake for an additional 20 minutes.
Serve warm or chilled, with ice cream or whipped cream. Keep chilled in the refrigerator.

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