2 cups pitted cherries
4 tbsp butter or earth balance
¼ cup granulated cane sugar
½ tsp ground cinnamon
Melt butter in large sauté pan; add sugar and cherries cook until tender. Sprinkle with cinnamon, stir and set aside.
¾ cup almond paste
1 cup sugar
1 cup butter or earth balance
Pinch of salt
1 tsp vanilla extract
3 whole eggs
1 cup ap flour or gluten free 1 for 1 flour mixture
Combine almond paste and sugar in mixing bowl. Using paddle attachment, mix it until well blended and not lumpy. Add butter and continue to mix on medium speed until light and fluffy. Add salt, vanilla, eggs one at a time, until well beaten. Add flour slowly, mixing on slow speed until blended, scrap bottom and side of bowl as needed to ensure ingredients are combined evenly.
Butter 6 oz ramekins or serving dish of choice, spoon ½ of the buckle mixture over bottom of ramekin, spoon cherry mixture over the first layer of batter, spread evenly among dishes. Spoon remaining. Buckle batter over cherries and sprinkle crumb topping liberally over the top.
Bake in 350 degree oven for 25-30 minutes or until golden brown.
1 cup brown sugar/ 1 cup ap flour/1/3 cup cold butter or substitute cubed. Combine all ingredients, in stand mixer or with fork, mix until topping is crumbly.