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Cherry Almond Crumble1 pound Bing cherries, pitted
2 large Granny Smith apples, peeled,
    cored, and coarsely chopped
2 tablespoons granulated sugar
2 teaspoons Amaretto (optional)
1 tablespoon flour Topping
1/2 cup flour
1/4 cup rolled oats, instant or old-fashioned
1/3 cup packed light brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into 1/4 inch pieces
1/4 cup sliced almonds, coarsely chopped Butter 4 individual ovenproof dessert dishes or one 9-inch pie plate and set aside. Preheat the oven to 375 degrees F.Mix the cherries, apples, sugar, Amaretto, and flour in a bowl. Divide the mixture evenly among the bowls or pour all of it into the pie plate. Bake for 20 minutes. Put the individual dishes on a sheet for easier handling. Meanwhile make the topping: Combine the flour, oats, brown sugar, and spices. Add the butter and cut it in until the mixture is crumbly. Mix in the almonds. Scatter the topping evenly over the fruit and bake on the top shelf of the oven for 20 minutes more, until the fruit is bubbling hot. Cool the crumble on a rack for at least 15 minutes before serving.


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