Late Summer Breakfast Crumble

late summer crumble
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)

serves 4

3 nectarines, sliced into wedges
150g blackberries
150g raspberries
150g blueberries
2 tbsp corn flour
2 tbsp lemon juice
60g coconut sugar

4 heaped tbsp plain flour
100g oats
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!

Breakfast Banana Loaf

Breakfast banana loaf
Not gonna lie to you… laziness is sorta a trait I aspire to perfect…
To hit the big time in achieving so much whilst doing the absolute bare minimum… yah, Laziness is Lifestyle.

I mean, I’m not a complete rookie in the game, you wouldn’t believe it, but I’ve actually been in training for quite sometime.
– the 2 in 1 shampoo and conditioner in the shower, cause who seriously has the time, (and not to mention arm strength) to lather twice the hair product through my hair…. not this kid!
– the large water jug I have sitting next to me by the tv or at my desk, cause who can be bothered getting up for a refill when it’s in the jug right next to me!
– the pure act of sitting down in the most random places to brush my teeth… cause… well…. why bother standing up to do such a basic act of cleaning…. it just makes sense…

breakfast banana loaf
And speaking of pure laziness, there is no better time then to optimise your well honed skills then in the morning, when you’re fresh out of bed and the last thing you want to do is be all ‘on the ball’… cause who has time for that? (certainly not this chronically late kid!)

So to save all that fiff-faffffffin in the morning going all milk then cereal in bowl or get the fry pan out, whisk eggs, cook eggs blah blah blah, stuff tired me would probably burn my hand doing cause i’m still half dreaming…. I’ve got a ‘one toast breakfast stop!’ (tots had the line buzzing round in my head for ages… sad, I know).
And this isn’t your everyday toasty business, this is a bit more… shall I say… lazy.. yet all in one breaky!
I’ve put in all the morning stuff into one loaf, so all you need to do in bang it in the toaster, lather it in butter, or top with yoghurt and berries and bang out the door or spend those extra few minutes actually waking up!

Think of all the usual breaky subjects and they’re in that loaf… coffee, yoghurt, honey, muesli and even your morning fruit – banana! Win win win win my friends!

I didn’t choose the lazy life, the lazy life chose me…

breakfast banana loaf
So, to back track us a wee little bit right now… the whole idea of all your breakfast needs being in one loaf sorta hit me one afternoon when I was in the deep process of making a coffee walnut cake, and amongst lovin’ those coffee fumes (and left over cake batter) I thought, YAH! There is a way I can have my coffee and have my cake too! (did I get that saying right… or did I just end up sounding like a fool wanting cake for breakfast…)
Put coffee IN breakfast bread and that saves making a coffee in the morning/convinces my brain i’ve had my morning coffee hit.

Plus with the beverages, you could also just replace the coffee with your favourite morning drink if coffee is just not your thang! e.g. hot chocolate, chai concentrate, even mocha!

breakfast banana loaf
P.S. So sorry for the delay in posting! The past week I’ve been sick and flemmmy (yep, you did not need the details) and curled up in a ball in bed sleeping the days away…
I have a real hard time telling myself to STOP and sit still, so this kinda forced me to just chill for a while and now I’m back in the game, and loaded on vitamins to face the Winter ahead! (damn.. I hope didn’t jinx my chances of getting sick again in winter…)


120g butter, room temperature
60g brown sugar
1 tsp vanilla essence
2 eggs, room temperature
250g ripe bananas, mashed (approx 3 small bananas or 2 large bananas)
60g greek yoghurt
50g honey
3 tbsp instant coffee powder (good quality) combined with 3 tbsp boiling water
200g plain flour
1 tsp bi-carb soda

3 tbsp brown sugar
1/3 cup muesli
1/4 cup walnuts, roughly chopped

Yoghurt, berries and honey to serve

1. Preheat the oven to 170C and line a regular size loaf (900g capacity).
2. Using an electric mixer, cream the butter and sugar together. Add the vanilla and the eggs one at a time, adding the next one when the mixture is well combined.
3. Add the banana, greek yoghurt, honey and coffee and beat until combined. Then fold through flour, soda and cinnamon until just combined (over stirring will make the cake tougher) and pour into the prepared loaf tin.
4. Top with the sugar, muesli and walnuts, and bake for 1 hr – 1 hr and 15 mins or until a skewer inserted comes out clean.
Serve with yoghurt, berries and honey and enjoy!

** can be made the day before and refrigerated overnight – toasting it in the morning with a slab of butter is another great way to enjoy this breaky loaf!

Thanks for stopping by!


Homemade Baklava Croissants

Homemade Baklava Croissants
A couple of baking smells make my batman senses tingle….
Cinnamon sugar, freshly baked bread, brownies fresh outta the oven, oh and of course…
CROISSANTS filling the house with that ah-mazzzzz-ingggg buttery perfume.

You know what I’m talkin’ about.
The way you can almost smell the crispy outer layer of pastry, hugging the most delicious, fluffy, buttery goodness on the inside. (Yeah…. I think way too much about this….)
It brings back the absolute best memories of Sunday lunches in Winter that we use to have when I was just a wee little las.
We would drive to this purely croissant bakery (ohhh you should’ve smelt this place — bec, stop talking about smell) run by the sweetest couple and get our usual order of a 12 croissants (yep, we were just a family of 5, with 3 small kids, but we could down it like a dog downs dinner… ).
Where we would then sit by the fire, with just a coffee table complete with croissants, jam and hot chocolate.

~ A little deep note, don’t you just love how food just links us to so many memories? The best ever sensory memory trigger I can ever think of!

Homemade Baklava Croissants
After making mega try-hard cheating croissants in my past (puff pastry rolled up to imitate a croissants… piffffff), I knew it was time to get down and dirty with ma butter and flour, and make some homemade croissants from da heart. boo yeah.

From doing so, I’ve come to the realisation that there is an unfair stigma against croissant dough (and puff pastry its self for that matter)… well there was a unfair stigma that I had created for myself….. pretty much thinking homemade croissant dough was only for the french pastry gods. and them alone.

Oh Bec, you were so young and naive (what’s new).
As it goes, I actually found the whole process extremely therapeutic, and something that I’m going to employ doing in the case sleepless nights. Yep, you’ll find me making croissant dough in the kitchen, with the moon by my side.
All that’s really needed in the process is a butter, and a pinch of patience. Oh and Top With Cinnamon’s ‘How to make croissants with gifs.’ She’s a genius. You’re welcome.

Homemade Baklava Croissants
We’ve got a bit of fusion baking going on here don’t we. A lil’ bit of a baklava & croissant hybrid.
But after being to both Greece and France recently, my time zone messed up little head thought this idea was smashing.
For once, my tired brain got it right!
As a complete made baklava fan, and a croissant die-hard, this makes sense even in a sane world.

You’ve got your amazingly crispy on the outside, buttery on the inside croissant, combined with the spice, syrupy and nutty goodness that we all love in a baklava. It was a match waiting to happen.
Honey, I’m home.

Homemade Baklava Croissants
Croissant recipe adapted from Top with Cinnamon, Baklava syrup adapted from Jamie Oliver

Makes 24 croissants

Croissant Dough:
1 cup (250 ml) cold milk
1/2 cup (125 ml) boiling water
1 tbsp active dry yeast
1/4 cup (50 g) sugar
3 3/4 cup (500 g) all purpose flour
1 tsp salt
1 cup + 2tbsp (9 oz/ 250 g) butter, frozen, then left at room temp. for 20-30 minutes

Baklava Elements:
50g walnuts
50g almonds
50g pistachios
150g sugar
50ml honey
1/2 tsp ground cinnamon
1 strip orange zest


To make the croissant dough:
1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
2. Add in the flour and salt, incorporate it with your hands into a shaggy ball.
3. Tip the contents out onto a clean work surface and knead until you’ve incorporated all the flour (this should only take about 2 minutes). Place the dough into an oiled bowl, and leave in the fridge to rest for 1 hour.
3. When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20-30 minutes), and grate onto a piece of cling film.
4. Disperse the butter, and flatten into a rectangle, roughly 8″ x 5″. Fold up in the cling film and pat together well (seriously, like make sure it’s nicely compacted).  Refrigerate for 30 minutes.
5. Once the butter has been chilling for 25 minutes, tip the chilled dough out onto a lightly floured work surface and roll into a 16″ x 10″ rectangle.
6. Unwrap the chilled butter block and place into the centre of the dough. Fold the dough into thirds over the butter (like a business letter). Seal all the edges by pinching the dough together.
7. Rotate the dough 90 degrees, use the roiling pin to make regular indentations in the dough.
8. Roll into a 15″ x 10″ rectangle.
9. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour. (steps 8+9 = ‘one turn’ of the dough)
10. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 8 + 9). Re-wrap in the cling film, refrigerate for 1 hour.
11. Repeat step 10, two more times, so you have done a total of 4 turns.
12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze for up to 3 months (if you freeze it, let the dough defrost in the fridge overnight before shaping).

To shape the dough:
1. Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16″ x 6″ rectangle.
2. Cut into thirds, forming 3 smaller rectangles. Cut each of these rectangles in half diagonally forming 6 triangles.
3. Take one triangle of dough, (It’s recommend to put the others in the fridge while you shape each one), pull on the corners of the shortest edge, to even up the base of the triangle. Then gently stretch the dough a little.
4. Cut a small slit in the base of the triangle, stretch it, liberally brush over the syrup using a pastry brush (syrup method below), sprinkle over a small handful of the coarse nuts, then roll the dough up.
5. Place it, tip side down, onto a lined cookie sheet. Repeat with the rest of the triangles, placing them 2″ apart.
(at this point you can also freeze the shaped croissants on the baking sheet, then once frozen, transfer them to a plastic bag and leave in the freezer for up to 3 months, then defrost in the fridge overnight and proceed as below).

To bake the croissants:
1. Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).
2. Once ready to bake, preheat the oven to 220 degrees C. Brush the croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 200 degrees C, and bake for 10 minutes. Reduce the temperature to 180 degrees C and bake for a further 10-15 minutes until well browned and puffy.
3. Once removed from the oven, immediately brush over more of the syrup over the top of the croissants, and sprinkle lightly with more nuts.
4. Leave to cool slightly, and to let the syrup sink in, then enjoy fresh out of the oven!! (ahhhh one of life’s simple pleasures)

For the syrup and nuts:
1. Place all the sugar, honey, cinnamon, orange, and 150ml of water in a small saucepan and bring to a gentle simmer.
2. Allow it to simmer for 15 minutes, stirring occasionally, until the liquid has reduced by a third. Set aside to cool completely.
3. Grind all the nuts in a food processor until coarse, set aside.



Thanks for stopping by!