Cherry, Blackberry and Almond Crisp

Rainier cherries were developed by researchers in 1952 at Washington State University. A cross between two very sweet red varieties, the Bing cherry and Van cherry, they are named after Mount Rainer, a landmark in Washington state. You'll find Rainiers are sweet cherries with a thin skin and a tender texture which is almost creamy. The most pampered of cherries, they are as delicate as they are lucrative and a favorite of birds, who eat almost one third of the crop. 

This recipe for cherry crisp was posted by Aran on her blog Cannelle et Vanille; I substituted Rainer Cherries in the dish and absolutely loved the almond crumble.

Need I say I put ice cream on mine? :)


Cherry, Blackberry and Almond Crisp 
Adapted slightly from Cannelle et Vanille

Ingredients:
For the Almond Crumble:
100 grams butter
100 grams sugar
100 grams flour
120 grams almond flour
80 grams raw almonds, chopped
pinch of salt

Method:
Cream the butter and sugar together. Add the flour, almond flour, chopped almonds and salt and mix until combined. This mixture will be sandy. Refrigerate for at least one hour.

Ingredients: 
For the Cherry and Blackberry Filling
160 grams blackberries
250 grams cherries, pitted
10 grams flour
20 grams vanilla sugar
zest of half a lemon
juice of half a lemon
pinch of salt

Method:
Toss all ingredients together. Divide into ramekins and top with crumble.
Bake at 350F until juices start to bubble up and crumble browns.