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Sour Cherry Crumble

['1 cup almond flour', '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', '4 cups pitted sour cherries', '1/2 cup sugar', '3 tablespoons flour', '2 teaspoons lemon juice', '2 teaspoons vanilla extract', '1/2 teaspoon salt', 'Zest of 1/2 lemon', '3 tablespoons butter', '1/2 pound ricotta', '1/2 teaspoon lemon juice', '1/2 teaspoon vanilla extract', '1/4 teaspoon salt']

Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients 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 and bake until golden brown and bubbly, 45 minutes to 1 hour.
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 alongside the warm crumble.

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