Apple & Berry Crumble

Hello again!

I’ve been house sitting my parents house down in mandurah for the past week and a half while they’re in the US (lucky ducks! Can’t wait until that’s me next year!) and I think the winter weather plus being back in my family home has got me craving classic winter desserts! When I used to live here and I didn’t live the clean eating lifestyle, I used to always eat the Nanna’s Apple Pies with ice cream during the winter months for dessert and being back here is making me crave it!

So, to satisfy my cravings without resorting to the packaged pies I know are sitting in the freezer, I decided to whip up my own yummy dessert! Instead of a pie, I’ve made a crumble but I’m happy with that coz I’m a sucker for those types of desserts (warm pies and crumbles are seriously my dessert weakness – give me them over cakes and brownies any day!).

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I looked to a few recipes online for guidance, but in the end I winged it and created my own recipe! They’re pretty easy things to make your own so you can change it up as you please, especially with the topping. You can add chopped nuts and dried fruit, use maple syrup or honey and the list goes on! Add more syrup to make it sweeter. The possibilities are endless! πŸ˜‰ so without further ado, my version of clean eating …

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Apple & Berry Crumble
Serves 2

Ingredients
1 apple, chopped
1/2 cup mixed berries
2 tsp organic agave syrup
1/2 cup rolled oats
2 tbsp wholemeal flour
1 tbsp olive oil
2 tsp desiccated coconut
1 tsp cinnamon

Method

  1. Preheat oven to 180 degrees.
  2. Add apple and berries in a medium pan with enough water for them to stew in.
  3. Simmer apple and berries for 5 or so minutes, or until soft.
  4. Mix together the oats, flour, coconut, oil and cinnamon with your fingers until it becomes crumble like in texture.
  5. Pour apple and berry mixture into a ramekin dish (you may want to grease it but mine was fine).
  6. Drizzle agave syrup over the mixture.
  7. Spoon crumble mixture over the top. Sprinkle with more cinnamon if desired πŸ˜‰
  8. Bake for 15 – 20 minutes or until golden on top.
  9. Serve while hot with a side of plain Greek yogurt (as a substitute for ice cream, otherwise it tastes great on its own!).

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Enjoy your classic winter comfort dessert, minus the guilt! I’m eating mine wrapped up in a blanket watching masterchef which is what generally makes me crave yummy food! At least I have my own tonight and don’t have to sit here drooling πŸ˜›

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xo

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Girls Night Part I: Banana & Walnut Fudge

I know, I know! It’s been a verrrrry long time since I’ve posted! I do apologise but sometimes life gets busy – but I’m making up for it by giving you not one, not two but THREE new recipes today. And you are in for a treat too – not tooting my own horn but they tasted amazing! So hopefully I will be forgiven for my disappearance on the blog scene πŸ˜‰

I cooked up a culinary storm last night because my roommates and I decided to throw a girls wine, cheese & dessert night with some friends. It was a night of indulging but at least the desserts I put together were guilt free (and gluten free for my coeliac roommate who will now love me forever!). So whilst i wait for the the other girls who are still sleeping (my body clock loves to wake me up no matter what day it is or how late I went to bed) I’m going to share with you the first dessert – Banana and Walnut Fudge. Super easy to prepare and was the winner of the night! Found the recipe on thegraciouspantry.com

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Banana & Walnut Fudge
Makes about 24 pieces (depending how you cut it)

Ingredients
1/2 cup coconut oil
2/3 cup pure and unsweetened cocoa powder
1 medium ripe banana
10 dates
1 tsp vanilla extract
Walnuts (optional)

Method

  1. In a small sauce pot, melt the oil.
  2. Whisk in the cocoa powder while the oil is still warm
  3. In a food processor, blend the banana, dates and vanilla extract. (I had to use the stick blender towards the end to get a really smooth consistency)
  4. Add the chocolate to the processor and blend until smooth and well combined.
  5. Pour into a small, parchment lined baking dish and place dish in the refrigerator for at least 2 hours. I used a spatula (the thing you use to scrape bowls with?) to press it down and smooth it around the tray and it was super easy!
  6. Cut into 24 pieces (a pizza cutter works great)

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Hands down favourite of the night by all of the girls and I’m lucky there’s still some left in the fridge for dessert tonight πŸ˜‰ I forgot to get a photo of the fudge cut up so here is one of me looking very pleased with myself holding a plate of it and also the dessert that features in Part II of the girls night!

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