Step 1

Preheat the oven to 180°C.

Step 2

Combine almond biscuit crumbs, nuts and brown sugar in a bowl. Set aside.

Step 3

Drain the cherries, reserving the juice. Place cherry juice, caster sugar, vanilla pod and half the vanilla seeds in a saucepan over medium heat, stirring to dissolve sugar.

Step 4

Dissolve arrowroot in 2 tablespoons warm cherry juice mixture, then return to the pan, whisking to combine. Cook, stirring, for 6-8 minutes until thickened, then add the cherries. Divide cherry mixture among six 1-cup (250ml) ramekins (or use a 1.5L baking dish). Cover with crumb mixture. Bake for 15-20 minutes until golden and bubbling.

Step 5

Meanwhile, whisk yoghurt, cream and remaining vanilla seeds together until soft peaks form. Serve crumble hot, drizzled with yoghurt mixture.