For the Apple Cherry Filling:

1. Preheat your oven to 350˚F.
2. Measure and remove cherries from freezer to fully thaw.
3. Peel apples then cut into bite-sized pieces.
4. In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
5. In a medium bowl, toss apple chunks and thawed cherries with your almond and vanilla extracts as well as lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer to a 9” by 2" pie dish.

For the Topping:

1. In a medium bowl with a whisk, mix together the old fashioned oats, flour, brown sugar, salt, baking powder, ground cinnamon, and garam masala. Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand. Fold in the slivered almonds and distribute crumble topping evenly over apple cherry filling.
2. Bake uncovered at 350˚F for 45-50 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools - it's even better the second day!

Optional whipped mascarpone: 

1. Place mascarpone, powdered sugar, and vanilla extract into a chilled mixing bowl and beat on a medium-low speed until creamy (about 45 seconds).
2. Next, with your mixer still on a lower speed, slowly pour in your heavy cream. Your mascarpone cheese will become more liquid in appearance and consistency. 
3. Once incorporated, bump up your mixer's speed and beat it until soft peaks form, about 2 minutes.
4. Spread topping on warm individual crumble servings as needed before serving.