1/2 cup + 2Tbsp sugar
2 Tbsp cornstarch
1/4 tsp balsamic vinegar
1 heaping cup of hazelnuts
1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour
1/8 tsp salt
Preheat oven to 325.
Lay the whole nuts on a baking sheet and roast in a preheated 350 oven for about 8 minutes until toasted. Pour onto a dish towel, gather it into a ball and rub with you hand to remove as much of the skins as possible, put aside to cool, then finely chop in a food processor.
Beat butter in a large mixing bowl with the sugar. The mixture should lighten. Stir in flour and salt until combined and then stir in hazelnuts. You aren't making a cookie dough so it just needs to be combined.
Using your hands, squeeze and crumble the dough onto a large baking sheet making irregular clumps of dough. Spread out in a thin layer. Bake for about 20- 25 minutes until golden brown. Underbaking will make a soggy streusal. Cool on a rack and then transfer to a container.
Increase oven temperature to 375. Stir together cherries, sugar, cornstarch and vinegar + 1/4 cup drained cherry juice. Place in a shallow pie plate or casserole, about 1 1/2 litre capacity, or 4 gratin dishes. Bake until bubbling all over and the juices have thickened. Remove from the oven and scatter the streusal over top. Use as much as you would like, leaving enough space to see the bubbling fruit between. Cool 10 minutes or enjoy room temperature. Serve with ice cream.
*substitute almost any frozen fruit here such as a mixture of berries, rhubarb or stone fruits. Reduce sugar depending on the fruit.