[...] For the crumble 1 1⁄2 cups all-purpose flour 1⁄2 cup sugar 1⁄2 teaspoon baking powder 1⁄8 teaspoon salt 1 large egg 4 ounces almond paste 1⁄2 teaspoon almond extract 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1⁄2 cup sliced almonds For the filling 5 cups sweet cherries, pitted and halved 1⁄4 cup sugar 2 teaspoons cornstarch Makes 9 individual crumbles 1 Make the crumble: Preheat the oven to 350oF. In a food processor or in a bowl using a pastry cutter, mix together the flour, sugar, baking powder, salt, egg, almond paste, and almond extract. Add the butter pieces and pulse or use a fork to mix until the mixture is crumbly. Press 3 rounded tablespoons of the mixture into the bottoms of 9 wide-mouth 8-ounce jars. 2 Make the filling: In a separate bowl, mix together the cher- ries, sugar, and cornstarch. Divide the cherry mixture among the jars, filling each jar to just below the lip. Mix the sliced almonds with the remaining crumble and add 3 rounded tablespoons of crumble to each jar to cover the cherries. Pack the crumble mix- ture down lightly to keep it in place. 3 Place the jars 2 inches apart on a large baking sheet. Bake for 25 minutes, or until the tops of the crumbles start to turn golden brown. Remove from the oven and let cool on the baking sheet. Serve warm or cold. Photo: Harvard Common Press > Plus, read our take on the cake push pop favor trend > We’re obsessed with this one-stop-shop for party favor packaging  [...]