Gluten-free cherry crisp with Creme anglaise:
For the crisp: combine ground almonds, pitted cherries, oats, Demerara sugar, ground cinnamon and unsalted butter; rub the butter into the mix with your fingers until it starts to resemble breadcrumbs.
Toss cherries with a little cornflour and top with the crisp mix mentioned above. Bake at 180 C/360 F for 40-50 mins. Serve with Creme anglaise for a quick summer dessert! ?