Microwave Cherry-Almond Crisp - unsalted butter

Method

• Scatter half the butter pieces in a microwave-safe 9-inch pie dish.
• Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven.
• If the butter has not melted, microwave it again in 5-second increments.
• Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps.
• Spread out the streusel in a single layer.
• Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through.
• Remove the dish from the microwave, and stir.
• The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments.
• Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt.
• Dot with the remaining butter pieces.
• Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven.
• Stir the cherry mixture.
• The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool).
• If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments.
• Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away.
• Sprinkle with the reserved streusel topping, and serve.