Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Combine almond biscuit crumbs, nuts and brown sugar in a bowl. Set aside.
• 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. Dissolve arrowroot in 2 tbs warm cherry juice mixture, then return to the pan, whisking to combine. Cook, stirring, for 6-8 minutes until thickened, then add the cherries.

• 4.
  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.
• 5.
  Meanwhile, whisk yoghurt, cream and remaining vanilla seeds together until soft peaks form. Serve crumble hot, drizzled with yoghurt mixture.