Step 1

Preheat the oven to 180º C / 350º F.

Step 2

Put pitted cherries and Amaretto into a small saucepan. If you want, add a splash of maple syrup too, but I found the cherries sweet enough on their own. Simmer cherries gently on a low heat until they soften and release juices. Once they release juice, add cornflour (to thicken the syrup slightly) to the pot and mix it around well. Simmer for a few more minutes for the cornflour to take effect.

Step 3

In a small bowl mix oats, buckwheat flour, cinnamon and sliced almonds. Add maple syrup and coconut oil and work it into the oat mixture with your fingers. The mixture should be slightly wet, if it is too crumbly add a touch more coconut oil, or if it's too wet, add a bit more oats and buckwheat flour.

Step 4

Divide stewed cherries between two individual ramekins and top each with half of the oat mixture. Bake it in the preheated oven for 20 to 25 minutes, until the top has browned a bit and become crunchy.