1. Set the oven at 180°C/Gas 4. Rinse, stalk and stone the cherries, then put them in a pan with the water and sugar. Bring to the boil, lower the heat and simmer for ten minutes.
2. Put the cornflour in a small cup or bowl and stir in two tablespoons of the juice from the simmering cherries. When the cornflour has dissolved, stir the mixture into the hot cherries. As soon as the syrup starts to thicken a little, remove from the heat, stir in the lemon juice and transfer to a baking dish.
3. Whiz the flour and butter in a food processor until the mixture resembles fine fresh breadcrumbs. Add the sugar and ground almonds. Scatter loosely on top of the fruit, add the flaked almonds and bake for 35 to 40 minutes, until the fruit is bubbling under the pale golden crumble.
Serve with cream.
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