Preheat the oven to 175°C/350°F (standard oven setting). Combine butter and sugar in a large bowl and mix, using a mixer fitted with the whisk attachment, until smooth and fluffy. Add the self-raising flour, salt and the egg. Fit the mixer with the dough hooks and mix until the dough comes together in a ball.
Get yourself a 23-cm/9-inch springform pan. Don't grease it. Using your hands, press the dough into the pan in an even layer.
Using a spoon, spread the cherry pie filling evenly over the dough.
Make the almond streusel:
In a medium-sized bowl, combine the cubed butter, self-raising flour, cane sugar, salt and vanilla. Rub the ingredients together with the tips of your fingers until large clumps form. Chop the almonds and stir them into the crumbs. Sprinkle the topping evenly over the cherry pie filling.
Bake in the middle of the oven for 50-60 minutes, or until golden brown on top. Remove from the oven and allow to cool or serve warm. Cookie cake will keep, stored in an airtight container in the fridge, for up to three days.
Notes
(keep in mind: you only need half an egg for this recipe. To get half an egg, first beat a whole egg in a small bowl with a fork, then use half of it in this recipe).
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/06/11/cherry-cookie-crumb-cake/