Desserts like these typically indicate a summery climate, but a dish brimming with sweet, ripe fruit might be even more important in the winter, when unearthing a frozen stash of juicy berries, then baking them underneath a shattering, melt-in-your-mouth shell, can truly feel like a ray of sunshine. Pouring the butter over the top of the sandy crisp mixture may be a new technique to you, but have faith – justice will prevail, and the topping will transform into a layer begging to be cracked open. It’s heaven warm out of the oven, and possibly even better the next day, eaten with a spoon right out of the dish.
Preheat the oven to 180°C. Grease a 23-cm round baking dish generously with butter.
In a large bowl, toss the cherries and berries with 2 tbsp of the flour, the lemon zest and juice, ½ tsp of the cardamom, and ¼ teaspoon of the salt. Transfer to the prepared dish.
In a large bowl, whisk together the remaining 130g flour with the sugar, the remaining 1 tsp cardamom and ¼ tsp salt, the baking powder, and the egg white until a sandy mixture forms, then stir in the almonds. Sprinkle the topping over the fruit, then drizzle the melted butter evenly all over the surface.
Bake until golden and bubbling around the edges, 35 to 45 minutes. Let it cool slightly before serving. Serve with ice cream, if desired.
Recipe adapted from 'Shabbat: Recipes and Rituals from my table to yours' (Avery, an imprint of Penguin Random House)