Cherry Almond Crumble / Kersen-amandelcrumble

There were so many things that went wrong with this dish! The corn starch agglutinated and did not dissolve, never mind how much I stirred; it was too sweet; the so-called crust was actually nothing more than a powder of crushed cookies, brown sugar and a few chopped almonds; the cream-Greek-yoghurt-mix turned tasted like liquid Greek Yoghurt with a few extra calories added, and it definitely wasn't enough for six persons.

In our next round, I added some lemon juice, mixed the crumbs with approximately 100g butter (and then used just half of the crumb mixture as it seemed to be enough), and that was a lot better already.

It's a pity this recipe needs so much tweaking, even more so as it looked like one of the few promising recipes from this edition of the magazine.