Ingredients

· 215 g almond finger biscuits

· 55 g almonds, chopped

· 2 tablespoons brown sugar

· 670 g Morello cherries

· ½ cup caster sugar

· 1 vanilla bean

· 2 tablespoons arrowroot

· 250 g Greek-style yoghurt

· ½ cup thick cream

Method

Preheat the oven to 180°C. Combine almond biscuit crumbs, nuts and brown sugar in a bowl. Set aside. Drain the cherries, reserving the juice. Place cherry juice, caster sugar, vanilla pod and half the vanilla seeds in a saucepan over medium heat, dissolve the sugar. Dissolve arrowroot in warm cherry juice mixture, return to the pan, whisking to combine. Cook until thickened, then add the cherries. Divide cherry mixture among six ramekins. Cover with crumb mixture. Bake for 15-20 minutes until golden and bubbling. Meanwhile, whisk yoghurt, cream and remaining vanilla seeds until soft peaks form. Serve crumbled, drizzled with yoghurt mixture.