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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.