Microwave Cherry Almond Crisp

Ingredients:

• 4 tablespoons unsalted butter, cut into small pieces
• 1/4 cup + 2 tsp premium flour
• 2 tablespoons light brown sugar
• 2 tbsp almond flakes, preferably with skins
• 2 tbsp. oatmeal
• 1/8 tsp cinnamon
• Coarse salt
• 1 package (450 g) of frozen cherries
• 2 tbsp. granulated sugar
• 1 tbsp lemon juice (from about half a lemon)
• 0.5 tsp vanilla extract

Preparation:

1. Place half of the butter pieces in a 9-inch (22 cm) microwave-safe pie dish. Microwave, uncovered, on high power (100%) until melted, about 45 seconds on an 1100W microwave or 1 minute on a 700W microwave. If the butter hasn't melted, continue heating in 5-second increments.
2. Add 1/4 cup flour, brown sugar, almonds, oats, cinnamon, and 1/8 teaspoon salt and stir with a fork until all dry ingredients are moistened, removing any large clumps. Spread the streusel in a single layer. Microwave, uncovered, on high power for 3 minutes on an 1100W microwave or 4 minutes on a 700W microwave, stirring once. Remove from the microwave and stir. The streusel should be golden brown; if it is too light, continue microwaving, uncovered, in 15-second intervals. Set aside.
3. In a shallow, microwave-safe 1-quart baking dish, combine the cherries with the remaining 2 tablespoons flour, sugar, lemon juice, vanilla extract, and 1/8 teaspoon salt. Sprinkle with the remaining butter pieces.
4. Microwave, uncovered, on high power for 16 minutes in an 1100W microwave or 28 minutes in a 700W microwave. Stir the cherry filling. A dark red juice will be released, thinner than expected, similar to natural maple syrup (the juice will thicken as it cools). If it seems too thin, microwave again, uncovered, on high power in 1-minute intervals. Let the filling cool for 10 minutes, as it will be too hot to eat immediately. Sprinkle with streusel and serve.