How to make
Prepare a baking form about 10″ (25 cm) in diameter.
In a blender, blend the flour, sugar, ground almond powder and diced and well cooled butter. Blend just enough to mix them together.
Separately, with a fork, beat the egg yolks with the cream and 1 tbsp ice cold water. Pour this into the main mixture in the blender. Blend briefly until homogeneous.
Cover the prepared dough with Saran wrap and leave it for half an hour in the fridge.
Mix the pitted cherries with the sugar and starch. In a preheated 360°F (180 °C) oven, place a shallow oven dish that can fit the baking form for the crumble in it.
Take the dough out of the fridge, divide it into 2 parts and return 1 of these back in the fridge with the Saran wrap.
Grate the other half of the dough on a coarse grater right in the baking form for the crumble. Flour your fingers and press the pieces of the dough into a layer of equal thickness - 3/16 (5 mm).
Pour the cherries on top and grate the remaining dough over the fruits, without pressing on them this time.
Put the crumble to bake in the heated oven dish for about 45 min. or until the dough gets an appetizing crisp.
Serve the cherry crumble warm and sprinkled with powdered sugar.
