The Bits and Bobs:
2 cups fresh cherries, halved and pitted
2 tsp granulated sugar
1 tsp cornstarch
1/2 tsp almond extract
1 cups brown sugar
1 stick butter, melted and slightly cooled
1/4 tsp almond extract
3/4 tsp vanilla extract
3/4 cup almond flour
1/4 cup coconut flour
1/4 tsp salt
1/2 cup rolled oats
4 tbsp almond flour
4 tbsp brown sugar
1 1/2 tbsp unsalted butter, slightly chilled
Start by halving and pitting the cherries. Stir them together with 2 tsp sugar, 1 tsp cornstarch, and 1/2 tsp almond extract. Set aside to allow to macerate a bit while you make the dough.
Beat together 1 cup brown sugar and the melted butter until light in color and fluffy. Beat in the egg and the extracts. In a separate bowl, stir together the almond and coconut flours and the salt. Beat the dry ingredients into the wet until well incorporated. Referigate the dough for 45 minutes-1 hour.
Preheat the oven to 350°F. Grease a 12 cup muffin tin or an 8x8 inch baking pan. Remove the dough from the fridge and press into the greased tin. You should have just enough dough for a thin layer in each of the 12 cups. Bake in preheated oven for about 15 minutes. While that is baking make the oat crumble topping by mixing together the oats, 4 tbsp of almond flour, 4 tbsp of brown sugar and the butter... pinching the cold butter into the dry ingredients until clumps form.
Remove the par-baked dough and scoop cherries into each of the cups to cover the bottom layer. press down gently. Add a small amount of the oat crumble on top of the cherries and push down gently again. Bake for another 10 minutes, then cover with a sheet of foil and bake for another 10 minutes.
Remove from the oven and allow to cool completely before removing from the tin.