3 cups ground cherries, halved3 cups fresh pineapple chunks½ cup sugar½ cup blanched almonds¼ cup unsalted butter¼ cup flour
½ cup brown sugar
Combine ground cherries and pineapple chunks with sugar. Spread in a baking pan.In a food processor, pulse almonds until coarsely chopped, and then add butter, flour, and brown sugar. Pulse until roughly blended; then spread over the fruit.
Bake at 375°F or 30 to 40 minutes, or until bubbling and golden. Serve warm with vanilla ice cream.
Adapted from Rodale’s Organic Life