Recipe: Cherry Crumble

Disclaimer: this is a recipe adapted from the Yummy magazine November 2012 issue.

Last Sunday, we were supposed to go for a much awaited long overdue (redundant, I know) photoshoot. As usual, it was postponed again, and we were not surprised at all. Just like the previous Sundays, we were cooped at home, making the most out of our weekend. Lemme share some pictures before I go to my main picture.


After that failed rain play, we went to buy the ingredients for my Pancit Canton (will post it separately) and the supposedly Apple Crumble. Here are what you need for this simple, no bake dessert:

1cup brown sugar
1cup butter, softened
2cups crushed graham

1cup cream, soured with 2tbsp of calamansi
1 and 1/2cup brown sugar
1tbsp cinnamon
2 egg yolks, beaten


1. Make the crust. Combine sugar and butter. Once mixed, put in crushed graham. I discovered that 1 pack is more that 2 cups, so I placed everything to battle the sweetness of the sugar (We didn’t have brown, so I used white sugar instead).
2. In a pan, combine all ingredients for the toppings. I suggest though to put the cherries first.
3. Let it simmer for at least 10  minutes, stirring occasionally. You will know that it is ready when the mixture starts to caramelize.
4. Transfer crust into a container, making sure that you press hard enough that there won’t be room for the topping to seep in.
5. Put the topping, and it’s okay if it is still hot. Just let it cool before you place it in the fridge.
6. Put in the freezer to chill and leave it for a few hours. Enjoy!


The minion waiting patiently for his slice

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