{"id":13859,"date":"2016-07-10T22:32:18","date_gmt":"2016-07-10T20:32:18","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/sommersoed-kirsebaercrumble\/"},"modified":"2016-07-10T23:40:54","modified_gmt":"2016-07-10T21:40:54","slug":"sommersoed-kirsebaercrumble","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/sommersoed-kirsebaercrumble\/","title":{"rendered":"Cherry crumble"},"content":{"rendered":"

\"kirseb\u00e6rcrumble\"<\/p>\n

Let’s get ready to crumble! I made this delicious crumble with cherries, we gathered in our neighbourghood. Summer joy!<\/em><\/p>\n

Cherry crumble <\/strong>
\n2(-4) servings<\/p>\n

55 g cold butter
\n65 g plain flour
\n50 g sugar
\n200 g pitted cherries, in halves
\n15 g sugar
\n15 almond flakes<\/p>\n

Cut the butter into dices. Make the crumble dough by mixing flour, sugar and butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Add the cherries into a small baking dish and sprinkle with 15 g of sugar. Pour the crumble dough on top of the cherries and finally add the cherries. Bake the cherry crumble in the oven at 190 degrees celsius for about 25 minutes, until the crumble is golden. Serve the crumble hot on its own – or with vanilla ice cream, whipped cream and full fat sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

Let’s get ready to crumble! I made this delicious crumble with cherries, we gathered in our neighbourghood. Summer joy! Cherry crumble 2(-4) servings 55 g cold butter 65 g plain flour 50 g sugar 200 g pitted cherries, in halves 15 g sugar 15 almond flakes Cut the butter into dices. Make the crumble dough…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":13846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1639],"tags":[1514,1422,1682],"class_list":["post-13859","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts","tag-crumble-en","tag-kirsebr-en","tag-kirsebaercrumble","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=13859"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13859\/revisions"}],"predecessor-version":[{"id":13861,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13859\/revisions\/13861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13846"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}