3/4 cup all-purpose flour

1/3 cup finely ground almonds

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon finely chopped lemon zest

1 teaspoon vanilla

1/2 cup melted butter

1. Preheat the oven to 375 F.

2. Place the cherries in boiling water for 10 minutes to plum them. Drain and reserve.

3. In a mixing bowl combine the apples, cherries, flour, sugar, lemon juice and zest, and mix until the fruit is well coated. Transfer to a 9-by-12-inch greased gratin pan or baking dish. Press down the fruit with the back of a large spoon to make an even layer with no gaps. Place the pan on a parchment lined baking sheet.

4. Prepare the custard: In a medium bowl beat the eggs. Add the creme fraiche, vanilla and whisk until blended. Sift in the flour, whisking well to make sure the custard is smooth with no lumps. Set aside.

5. Prepare the streusel: In a mixing bowl combine the brown sugar, flour, almonds, salt, cinnamon, lemon zest and mix together. Add the vanilla and melted butter and mix with a fork until it becomes a soft dough.

6. Spread an even layer of the creme fraiche custard mixture over the fruit. Crumble the crisp mixture with your fingers evenly over the custard. Bake for about 55 minutes or until the top is golden brown and completely cooked through. Let rest 10 minutes and then serve. This can also be served at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.