Recipe: Sour Cherry Crumble with Whipped Ricotta (almond crumble)

SOUR CHERRY CRUMBLE



FOR THE ALMOND CRUMBLE:
1 cup almond four
1/2 cup cold butter, diced (1/4-inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt

FOR THE CHERRY FILLING:
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons four
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter

FOR THE WHIPPED RICOTTA:
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

TO PREPARE THE ALMOND CRUMBLE:
Blend all the ingredients for the Almond Crumble together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly, Refrigerate until ready to use.

TO PREPARE THE CHERRY FILLING AND BAKE:
Preheat the oven to 325 degrees F.

In a large bowl, mix together all of the ingredients for the Cherry Filling except the butter using a rubber spatula.

Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble.

Bake until golden brown and bubbly, 45 minutes to 1 hour.

TO PREPARE THE WHIPPED RICOTTA:
In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth.

Serve the Whipped Ricotta alongside the warm crumble.

Makes 1 (10x7-inch) crumble, to serve 8
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara