I like to think that at the end of every season, there comes one day where you feel a definite change in the air.
Wether it be the subtle blossom aroma in the arrival of spring or the slight chill in the breeze as autumn makes its presence known amongst the late summer merriment.
I for one definitely caught up in the action of the hot season, cooking… eating… aka working… on repeat. I ain’t complaining. And all of a sudden, Autumn has crept up… a leaf fell right in front of me the other day, and a bit of me got very excited over all the impending pumpkin i’m going to eat.
With book work is wrapping up, and only a couple of months to go here in London, I’m beginning to mentally prepare myself for going back home, and right in time for Summer in Melbourne! Dare I say ‘where has the year gone?!’. For reals, I feel like I blinked in May and transported myself September.
So amongst a day off spent freely lounging on my bed with the windows blowing in the warm and gentle wind, my mind said ‘fruity crumble’. So I did.
Making the most of the fruit that’s in season, I thought i’d keep it simple and celebrate their beautiful sweet and tart flavours… and then make it in breakfast form so i can eat it first thing in the morning… genius.
I served the crumble with greek yoghurt to echo that breakfast vibe, but of course ice-cream is 100% acceptable. Always.
Adapt the recipes to fruits in season so you can eat crumble all year round! (I can just hear the apples calling my from Autumn – I’m coming!)
Make the crumble in the morning after you stumble out of bed, and let the buttery sweet aroma fill your house and gently wake you up. Best served with a coffee and a good book.
Also: here’s also some behind the scene shots from the book shoot! woooo x 10000
(recipe for the crumble after the photos)
LATE SUMMER BREAKFAST CRUMBLE
3 nectarines, sliced into wedges
2 tbsp corn flour
2 tbsp lemon juice
60g coconut sugar
4 heaped tbsp plain flour
1 tsp cinnamon
60g brown sugar
120g butter, chilled, cut into cubes
30g pumpkin seeds
20g coconut chips
60g almonds, roughly chopped
1. Preheat the oven to 200C. In a large baking dish gently stir together the the nectarines, berries, corn flour, lemon juice and sugar (adding more if the nectarines aren’t quite ripe yet).
2. To make the crumble, in a bowl mix together the flour, oats, cinnamon, and sugar. Add the butter, and rub into the mixture until it becomes crumbly and the butter is all distributed. Stir in the pumpkin seeds, coconut and almonds.
3. Sprinkle the crumble over the fruit, and bake in the oven for 15-20 minutes or until the top is golden brown.
4. To make a breakfast meal, serve with greek yoghurt and enjoy!