Preheat the oven to 350 degrees F. Spray an 8 x 8 baking pan with nonstick spray and set aside.

Set out the tart cherries in a strainer in the sink until completely thawed. Shake off all excess liquid and place in a large bowl. Add the thinly sliced rhubarb, cornstarch, and sugar. Toss gently to combine and set aside while making the crumble topping.

In another large bowl, toss together the flour, oats, brown sugar, salt, cinnamon, nutmeg, and honey roasted almonds (see notes for homemade version of these nuts).

Cut the butter into small cubes and then cut that butter into the mixture. Use your fingers to work the butter into the mixture until a thick dough has formed.

Using a slotted spoon, spoon the cherry and rhubarb filling into the bottom of the prepared pan. Add the crumble on top in an even layer.

Place the pan in the oven and bake for 35-40 minutes or until lightly golden brown on top. Remove and allow to slightly cool for 5-10 minutes.

Serve topped with plenty of vanilla bean ice cream and drizzle extra fruit juices accumulated over the ice cream as desired.

Recipe Notes

*I purchase pre-made roasted honey almonds at the store. To make your own: Grab: 1/4 cup white sugar, 1/4 cup honey, 3 tablespoons water, 1 tablespoon oil, 1/2 teaspoon salt, and 2 cups whole unsalted almonds. Preheat the oven to 350 degrees F. In a large nonstick skillet, combine honey, olive oil, and water; set over medium high heat and stir until the mixture thins out. Add in the almonds, sprinkle with salt and mix until combined. Spread out on parchment lined baking sheet and bake for 10-15 minutes, tossing the almonds every 3-4 minutes. Cool to room temperature and then coarsely chop for this recipe.​

Recipe courtesy of Chelsea Lords of chelseasmessyapron.com