1 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks cold margarine
1/2 cup slivered almonds
Three 12-ounce bags frozen tart cherries
2 cups fresh blueberries
1/4 cup cornstarch
1 teaspoon almond extract
2 cups pareve whipping cream
Pareve Vanilla ice cream, optional
Preheat the oven to 350 degrees F.
Prepare the crumb mixture: In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
Cut the cold margarine into pieces. Add to flour mixture and with a fork or pastry blender, cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
Place the still-frozen cherries in a bowl, add blueberries, the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
Pour fruit into an oven-safe baking dish or divide fruit between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, pressing it slightly onto the fruit.
Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it’s done.
To serve: Whip the pareve whipped cream in a standing mixer. Keep in the fridge until ready to serve.
Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or pareve vanilla ice cream.