1/2cup8 Tablespoons unsalted butter, cut into small chunks
1/2teaspoonfine sea salt
2poundssweet cherriespitted and sliced in half
Preheat oven to 350 degrees Fahrenheit. Lightly grease a deep dish pie plate and set aside.
In a medium mixing bowl, rub the butter into the almond flour and coconut until you get sizable chunks.
Mix in the walnuts, sugar, and sea salt, then pop in the refrigerator until ready to bake.
In a large mixing bowl, combine the cherries and blueberries with the sugar and amaretto.
Spread in the bottom of a deep dish pie plate and sprinkle the topping over the berries, making sure not to pack it down for better texture.
Bake 30 minutes, or until topping is browned.
Cover with aluminum foil to prevent over-browning and bake for an additional 20 minutes to soften the cherries.
Serve warm with ice cream or freshly whipped cream.
Place a baking sheet underneath your pie plate in the oven to catch any spills. You can use other sugars in this, but the turbinado sugar gives the topping a nice crunch since it doesn't melt all the way into the topping.