Individual Cherry Almond Crisps

Preheat oven to 350 F. For the crumb mixture, in a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt. Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture until it resembles a coarse crumbs. Add the slivered almonds and stir them in. Place the still-frozen cherries in a bowl, and add sugar, cornstarch and almond extract. Gently stir the cherries to combine. Divide the cherry mixture between 8 ramekins (about 1/2 cup each). Top generously with the crumb mixture, evening out the surface. Bake at 350 F for 45 minutes, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it’s done. Add heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until light and fluffy. Keep in the fridge until ready to serve. Serve the crisps warm or room temperature with a dollop of freshly whipped cream or vanilla ice cream.