Ingredients

Makes one 10 by 7-inch crumble, to serve 8

　　

Almond Crumble

1 cup almond flour

　　1/2 cup cold butter, diced (1/4 inch)

　　1/2 cup plus 2 tablespoons bread flour

　　1/3 cup granulated sugar

　　2 tablespoons light brown sugar

　　1 teaspoon salt

　　

Cherry Filling

4 cups pitted sour cherries

　　1/2 cup sugar

　　3 tablespoons flour

　　2 teaspoons lemon juice

　　2 teaspoons vanilla extract

　　1/2 teaspoon salt

　　Zest of 1/2 lemon

　　3 tablespoons butter

　　

Whipped Ricotta

1/2 pound ricotta

　　1/2 teaspoon lemon juice

　　1/2 teaspoon vanilla extract

　　1/4 teaspoon salt

　　

Almond Crumble

Step 1

Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.

　　

Cherry Filling

Step 2

Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.

　　

Whipped Ricotta

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.

　　Reprinted with permission from I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara, © 2013 Ten Speed PressA native of Switzerland, Daniel Humm began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton Place, where he recieved four stars from the San Francisco Chronicle. Three years later he became executive chef of Eleven Madison Park.Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming general manager of Eleven Madion Park in 2006.Under Humm and Guidara's leadership, Eleven Madison Park recieved four stars from the New York Times, earned three Michelin Stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also recieved six James Beard Awards, including Oustanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.