Cherry crumble with oatmeal for two

Ingredients:

• 2 tablespoons cherry jam
• 2 tbsp dried cherries, chopped
• 3 tbsp (45 g) butter, melted, plus extra for greasing the pan
• 1/4 cup premium flour
• 1/4 cup oatmeal
• 2 tbsp. l. brown sugar
• 2 teaspoons powdered sugar
• A pinch of baking soda and fine salt
• 1 tbsp chopped almonds
• Special equipment: mini muffin tin

Preparation:

1. Place a small baking sheet on a rack in the lower third of the oven and preheat to 180°C.
   
   Cut a piece of parchment paper to fit a mini baking dish. Grease the bottom and sides of the parchment generously with butter (including the opening).
   
   Combine jam and dried cherries in a small bowl.
2. Combine flour, oats, brown sugar, powdered sugar, baking soda, and salt in a medium bowl. Drizzle in melted butter and stir with a fork until the flour mixture is moistened and begins to form clumps. Spoon 1/2 cup of the flour mixture into the prepared pan, pressing it into the bottom.
3. Spread the cherry mixture on top. Add the almonds to the remaining flour mixture. Sprinkle the almond flour mixture over the cherry mixture and press it down lightly.
4. Bake the pie on the baking sheet until the cherry mixture is bubbling and the top is nicely browned, 24 to 26 minutes.
5. Let the crumble cool slightly on a wire rack, then use parchment paper to remove the cake from the pan. Carefully peel off the parchment paper and let the cake cool completely on the rack.
6. Cut it in half lengthwise diagonally and serve the cherry crumble with ice cream.
   
   Recipe berry pie blackberry and blueberry topped with hazelnut streusel topping.