Cherry Cardamom Crumble

and corn milk matcha because summer!!

Happy July! And happy Canada Day to my fellow Canadians! Today’s newsletter is full of summery goodies because one thing about me, I’m gonna take advantage of all the produce summer has to offer. I know a lot of you feel the same way (you’re here after all, and I won’t shut up about seasonal cooking, ever). So yeah, let’s make some summer treats!

On the menu today is the most divine cherry cardamom crumble. And we’re not playing about the cherry to crumble ratio—i.e. extra crumble and that’s how it should be. The cherry-cardamom combo is subtle but amazing. I can’t wait for you to try it out!

Then I’ll show you how I made a caramelized corn milk matcha. A friend of mine made corn matcha a few months ago, and it’s been on my mind ever since. I also just made noodles in a cold corn broth, so this seemed like an obvious move. Corn adds subtle sweetness and creaminess, and why not take advantage now that it’s coming into season.

Cherry Cardamom Crumble

serves ~6

Ingredients:

Cherry Cardamom Filling:

• 2 lbs cherries, pitted (1lb 12 oz pitted)

• 1/4 cup granulated sugar

• 1/2 tsp cinnamon

• 5 cardamom pods, remove shells, crush with mortar and pestle (about 1/4 tsp ground)

• 1/4 tsp salt

• juice 1/2 lemon (1 tbsp)

• 1 tsp vanilla

Crumble:

• 1 cup all-purpose flour

• 1/4 tsp cinnamon

• 3 cardamom pods, remove shells, crush with mortar and pestle (about 1/8 tsp ground)

• 1/2 cup white sugar

• 1/4 tsp salt

• 1/2 cup butter (1 stick), chilled and cubed

To serve:

• vanilla ice cream (plant-based if needed) OR

• coconut whip/ whipped cream

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Instructions

1. Preheat the oven to 350F.

2. Make the filling: In a large bowl, toss together the cherries, sugar, cinnamon, cardamom, salt, lemon and vanilla. Pour into a pie dish and spread into one even layer.

3. Make the Crumble: To a food processor, add flour, cinnamon, cardamom, sugar and salt and pulse a few times to combine. Add the butter and pulse until a mixture resembling cookie dough forms and sticks together.

4. Assemble and bake: Break up the dough with your fingers and sprinkle over the cherry filling. Bake for 40-45 minutes, broiling at the end for 2-3 minutes until the crumble is golden brown and the cherry filling is bubbly (watch closely!). Allow it to cool for at least 5 minutes before serving with some vanilla ice cream or whipped cream.

Cherry Cardamom Crumble - Printable Recipe

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Cannot think of a better summer dessert, especially with a scoop of cold vanilla ice cream. YUM. And if you’re into pairing desserts with drinks, this one goes so well with a corn milk matcha made from caramelized summer corn. A bit of an unexpected combo, but soso yum. Sweet, earthy and super satisfying.

Corn Milk Matcha

Ingredients:

• Kernels from 1 ear of corn

• 1 tbsp butter

• 1 1/2 cups oat milk (or milk of choice, I’d choose something neutral)

• 1/4 tsp vanilla extract

• Maple syrup to taste

• Small pinch of salt

• Prepared matcha

• Ice

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Instructions

1. Prep corn: Melt butter in a skillet over medium heat. Add corn kernels and fry until golden brown, about 3-5 minutes.

2. Make corn milk: Add caramelized corn to a blender with milk, vanilla, maple syrup and salt and blend on high until smooth. Pour through a mesh sieve to stain out any pulp.

3. Prep matcha: Whisk matcha with hot (not boiling water) until frothy

4. Assemble: Add ice to your serving glass/jar. Pour corn milk over ice, top with your prepared matcha. Stir and enjoy!

And that’s that. A sweet treat and a sweet bev. Hope you enjoy—soak up the sunshine and I’ll see you very soon!

Raquel xo

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