Easier than a cherry pie, this crumble combines almond and cherries in an easy crust patted right in the cast iron skillet. And if you don't have a skillet, use an 8 x 10" casserole.
Preheat the oven to 400F, and grease a 10: cast iron skillet.
Whisk together the flour, almond flour and salt in a bowl.
Add in the butter and lard, and cut in with a pastry cutter, a fork or rub with your fingers until it is crumbly and pieces of butter are about pea size.
Set aside a heaping cup of the dough.
Pat the remaining dough into the pan.
Put the cherries in a large saucepan. Add the sugar and water.
In a small bowl or measuring cup, stir together the water and cornstarch to make a slurry. Pour over the cherries.
Over medium heat, stir the cherries around to help release the cherry's juice, and until the sugar dissolves. The liquid will thickened pretty quickly into a glaze that will cover the cherries.
Pour the cherries into the skillet and spread out cover the base.
Crumble the rest of the dough evenly over the top of the cherries, and then sprinkle with the chopped almonds.
Bake 40 minutes until bubbling and the top crumble lightly browns.
Cool slightly. Serve warm or cold. Top with whipped cream or ice cream if desired.