As soon as the weather changes we love having crumbles for dessert, there’s something so utterly comforting about warm fruit with a buttery crispy topping. Besides being so simple to make the possibilities are endless. I made these individual pots for a dinner party dessert with added Amaretto for the adults but if you don’t want to use alcohol you can simply omit or even substitute for a few drops of almond extract. See note below.
INGREDIENTS: For the crisp topping • 200gr. all purpose flour • 100gr. sugar • 140gr. unsalted butter at room temperature, cubed, plus a little for greasing • 60 gr. ground or finely chopped almonds • Pinch of salt For the filling • 500 gr. Frozen pitted black cherries • 1 tbsp. corn starch (maizena) • 2 tbsp. sugar • Pinch of cinnamon • 2 tablespoons Amaretto liquor* (optional, and leave out for children)
Pre heat the oven to 200C/180C 1. In a large mixing bowl, place the flour, sugar, pinch of salt and the cubed butter. Mix with your hands until it you have a crumbly mixture with still some lumps of butter remaining. 2. Toss in the almonds and mix to combine. 3. In a separate bowl, toss the cherries together with the sugar, cinnamon and corn starch. Pour over the Amaretto and stir to combine. 4. Spoon mixture into 6 oven safe ramekins and spoon the crumble over the filling. 5. Place on a rack in the middle of the oven and bake for about 20 to 25 minutes until the top is golden and the cherries are bubbling. 6. Serve hot or at room temperature with a dollop of vanilla ice cream or crème fraiche. Enjoy!
∗Substitute Amaretto for a few drops almond extract, a little goes a long way since almond extract is quite strong.
If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.
Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.
I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.
I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.
As for the bananas, use them very ripe, when they’re speckled with black dots.
I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.
4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
1/4 cup neutral olive oil
1/4 cup Greek yogurt
1/4 cup light brown sugar
3 tsp. vanilla extract
1 cup whole wheat pastry flour,
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 teaspoon salt
1 cup dark chocolate chunks, or chopped chocolate
1/2 cup freeze dried Raspberries or 1 cup fresh raspberries
Pre heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.
Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.
In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.
Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.
Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.
Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.
Being a fan of Baked Oatmeal like I am, I rarely eat anything else for breakfast, the need for variation is almost a necessity. For this dreamy baked oatmeal recipe I was inspired by the classic Peaches and cream combination, perfect with all the juicy ripe Peaches available now. Since I wanted to make it spectacular in taste I added creamy Ricotta, and a lot of vanilla. It’s so so good, it’s basically dessert.
The baked oatmeal ends up with an almost pudding-like center (due to the ricotta) , a crispy exterior and juicy peach in every single bite. I have to say, this is now my favourite Summer breakfast. It honestly tastes like a decadent dessert, drizzle with a little honey, add a spoonful of Greek yoghurt or more Ricotta and you have yourself a dreamy breakfast that is easy to prepare ahead of time and super healthy too.
So, about the ingredients…
Peaches – Use yellow Peaches if you can, since they have a more intense Peach flavour that their white cousins.
Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Honey – you can adjust the amount to taste, it gives the baked oatmeal a sweet flavor that goes perfect with the Peaches and the Vanilla.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – just a hint of these two spices is enough to give the Oatmeal that something extra
Vanilla extract – use real vanilla bean if you can, otherwise a good extract. Vanilla is a must.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works too.
Butter – Let’s be real, is there anything better than butter, even a few tablespoons can work a miracle, it adds a lot of flavour and improves texture.
Oats – quick cooking oats this time, since I wanted a creamier end-result.
Ricotta – adds all the creaminess.
Prep time : 15 min
Cooking time : 30
Serves : 6-8
1 tbsp. melted butter for baking dish
4 to 5 Peaches, not too ripe
4 cups/400 gr. quick cooking Oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Cinnamon
1/8 tsp. grated Nutmeg
1/4 tsp. salt
2 large eggs, room temperature
1/4 cup/60 ml. melted butter
1/3 cup/80 ml. Honey
scraping of one Vanilla bean or 2 tsp. Vanilla extract
1/2 cup/120 ml. full fat Greek Yoghurt
1/2 cup/120 ml. milk of choice
1/3 cup/120 ml. Ricotta
Preheat the oven to 350F/180C. Grease a 8 x 10 inch baking dish, or similar with the tablespoon of butter. In a large bowl combine the dry ingredients, the quick-cooking oats, the baking powder, baking soda, the cinnamon, the nutmeg and the salt. Stir to combine well. In another bowl beat the eggs, the melted butter, the honey, the vanilla, the yogurt, the milk and the Ricotta.
Peel the Peaches*, slice in half, remove the the stone by twisting the halves, then cut into wedges. Divide into two portions. Add the wet ingredients to the dry and mix to combine. Pour half the oat mixture into the greased baking dish and layer half the Peaches over the oats, cover with the remaining oats and place the remaining Peaches on top in a decorative pattern. Brush the Peaches gently with a little oil or use a little cooking spray, this will prevent them from burning or going to dark. Bake for 30 minutes, serve with additional Honey if desired and more Cream or Yoghurt.
*If you are having trouble peeling the Peaches, you can cut a small cross into the crown of the Peach, plunge them into a pot of (no longer) boiling water for one or two minutes, until the skin cracks open then remove them straight away into an ice bath, then proceed to peel.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
One Bowl Vanilla Cake
The simplest and easiest vanilla cake you can ever make. Just add all the ingredients to a bowl and give it a good mix and bake!.
An any occasion fluffy cake, perfect on it’s own or with your favourite frosting. The cake is very light and has a tender crumb so you can serve it for dessert too without it being too heavy.
The great thing about a vanilla cake is that you can add any flavor frosting, and everybody loves vanilla.
This is the recipe I always use when I need a cake in a hurry. These basic ingredients are usually in your cupboard and fridge, so you don’t need planning in advance.
Preheat the oven to 180 C/ 350 F.
Grease two 20cm/ 8 inch round baking pans.
Line with parchment paper, grease again and I like to give them an extra dusting of flour. This will ensure the cake will come out completely without a trace left behind.
Measure all ingredients into a large bowl.
Mix until well incorporated and the batter is smooth.
Pour into your prepared baking pans.
Bake for about 25 to 30 minutes on the center rack or until a skewer inserted in the center comes out clean.
Once baked, let cool in the pan for 10 minutes. Then remove and cool completely before frosting. If you’re in a hurry place them in a freezer while you make your frosting.
For the Cake:
1/2 cup/113gr/ (one stick), very soft unsalted butter room temperature
1 cup/200gr. White caster sugar
3 large eggs, room temperature
2 cups/200gr. sifted all purpose flour
2 ½ tsp. baking powder
¼ tsp. salt
3/4 cup / 180 ml. Milk
2 tsp./10ml. vanilla extract
Vanilla Bakery Style Buttercream Frosting:
1 cup (225 g) butter (1 stick) unsalted, room temperature
2 ½ cups (300 g) Powdered sugar
1 tbsp. /15 ml. vanilla
Pinch of Salt
1 to 2 tbsp. milk to softer consistency
NOTE: at this point you can add flavorings for filling the cake, separate about half a cup of the frosting and add your preferred flavor, like instant coffee, some cocoa, caramel, strawberry jam. Just add in small amounts so that the frosting doesn’t become too thin. This can now be spread on the cake layers for filling.
Preheat the oven to 180 C/ 350 F.
In a large bowl or in the bowl of your stand mixer, place the butter and sugar and start beating on medium-high until fluffy.
Set mixer to medium-low and add the eggs one at a time.
Now add the flour, baking powder and salt. As it is mixing/combining pour in the milk and vanilla in a steady stream.
Mix until dry ingredients are well incorporated and no lumps remain.
Pour into your prepared baking pans. Bake for about 25-30 minutes on the center rack or until a skewer inserted in the center comes out clean.
Once baked let cool in the pan for 10 minutes. Cool completely before frosting.
Cream butter for about 2 minutes, until light and fluffy.
Add vanilla and combine well.
Finally, start adding the powdered sugar one cup at a time with the mixer on low.
Once all the sugar is in – whip the buttercream on a higher setting, for a good three minutes until light and fluffy. Add a little milk if you want the frosting softer.
Spread some frosting on each layer.
Use a spatula to frost the outside of the cake.
Pipe any leftover frosting if desired.
For a naked look – scrape off frosting from sides of the cake.