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.

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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)

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LATE SUMMER BREAKFAST CRUMBLE
serves 4

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

Crumble:
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

Method
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!

Lemon & Blueberry Crumble Cake

lemon & blueberry crumble cake
For every meal time that excitedly whips around, we generally know exactly what that growling stomach is craving, (wether or not the fridge has the goods to deliver is another question). Then there is those times when your after something… but can’t quite put your finger on it. You know the feels: you go to the pantry multiple times, then stand there with the fridge door wide open just staring into it’s cold depths hoping your next meal is going to yell its where abouts to you. But alas, amongst one of these tough frustrations of a first world life, we must prevail… and turn to the next best thing… hummus. Only kidding. But seriously. If in doubt: hummus (but a whole story on that for the next post & recipe).

Here we are still staring in the fridge! But this time it’s not something for dinner we’re searching for, but in fact our answers for the lack of baked goods in the cookie jar. So naturally, you can imagine my happiness the next day to wake up immediately craving lemon. Aha. An answer has been found. The fridge staring was over. Now to elaborate. (ah, more fridge staring again).
Conclusion: presence of blueberries in the freezer and after something to accompany my afternoon binge watch of Game of Thrones (hello current addiction). Tea cake, crumble = Lemon & Blueberry Crumble Cake. Success! The fridge staring days are done…. for now…..

to be continued……

Lemon & Blueberry Crumble Cake
But not really, because I’m about to go and attempt a sunday night fridge raid, wish me luck!

Another apology for the lack of posts after promises of recipes on instagram! Stuff is happening and I will fill you in in due course, stayed tuned groovy guys!

LEMON & BLUEBERRY CRUMBLE CAKE

Ingredients:
100g unsalted butter
150g caster sugar
zest 2 lemons
1 large egg
1 tsp vanilla extract
juice of 1 lemon
240g plain flour
2 tsp baking powder
1/2 tsp salt
120ml whole milk
350g frozen or fresh blueberries

Crumble:
60g unsalted butter
50g plain flour
100g light brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
100g pecans

Method:
1. Preheat the oven to 180C, and grease and line a 9 inch round cake tin.
2. In a large bowl, using an electric beater, cream together the butter, sugar and lemon zest until pale and creamy. Beat in the egg until well combined, followed by the vanilla and the lemon juice.
3. In a separate bowl, whisk to combine the flour, baking powder, and salt, then beat into the butter mixture until just combined.
3. Fold in the milk, followed by the blueberries.
4. To make the crumble, using your hands, rub together the butter, flour, sugar, cinnamon and ginger, then lastly add the pecans.
5. Pour the cake batter into the cake tin, then evenly sprinkle over the crumble. Bake in the oven for 40-50 minutes or until skewer inserted comes out clean.
6. Dust with icing sugar and serve as is, or alongside some well-deserved floral tea. Enjoy!

Thanks for stopping by!

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Cheats Apple & Berry Crumble

cheats apple and berry crumbleLet’s have a quick little throw back to Mum’s Birthday Breaky shallllll we?
If you read the post, you’ve probably heard all about the occasion.
But there was one tiny (yet delicious) detail that I may or may not of delved into at the time – you see I thought ahead in anticipation for this post and thought I better save the raving for a post where there isn’t like millions of words to read in addition to comments of praise for Mum’s successful birthday celebration.
cheats apple and berry crumbleAnyway, if you have no idea what I’m blabbing about, I’m gonna lay it all out there on the table, berries, crumble, the whole lot.

I always love a good chance to hop into the kitchen with a purpose which extends the desires of my stomaches current requests (although, there tends to be nothing better than a satisfying pasta, but we’ll leave those musings for a rainy day).
So, naturally I jumped at the opportunity to help Mum in preparation for her Birthday Breakfast. And as usual my ideas in my head were a little too extravagant for a casual gathering, so we settled on my role consisting of making the banana bread, rhubarb & pear compote (recipe here) and a total last minute idea that I didn’t expect mum to give the ‘all-go’ to, which was funnily enough, this Apple & Berry Crumble that actually turned out to be the breakfast hit! Who knew?!
frozen berriesThe result?
A quick and utterly mouthwatering, perfect breakfast accompaniment for the yoghurt (and you know what, pretty damn awesome by itself, and maybe a little cheeky scoop of ice-cream… it’s never too early fo ice-cream).

I kinda didn’t want it to be finished by all the guests here, because… to be perfectly honest, I just wanted to stuff my face with it when they all left.
No judgement. No worries.cheats apple and berry crumble

I could eat spade fulls of that crumble… I tell no lie.
And you know what, it’s probably wouldn’t be all such a bad thing, I mean, just check this;
frozen berries, canned apple, and a little crumble mixture.
It’s preeeeeety much a salad.
cheats apple and berry crumbleThe thing that kinda doubled me over in surprise was just the total ease of this breaky/dessert (maybe even lunch… i’d totally go there).
Most recipes I follow, I just tend to double the preparation time, because to be honest, I tend to be a bit of slow poke in the kitchen.
But this recipe, I kid you not, will take 5 minutes preparation.
It’s so easy, it makes sifting look hard…

And the flavours?? A total match made in heaven, classic, simple and full of berry bursts. The almonds and coconut add the perfect crunch, which pretty much make this dish your next soulmate, just sayin’.
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CHEATS APPLE & BERRY CRUMBLE

Ingredients:
1 kg canned apple slices, drained
1 kg frozen mixed berries

Crumble:
120g butter, softened
4 tablespoons self-raising flour
1/2 cup brown sugar
1 cup rolled oats
2/3 cup coconut chips
2/3 cup almonds

Ice-cream or yoghurt to serve

Method:
1. Preheat the oven to 180C or 160 fan forced.
2. In a 28cm x 20cm baking dish, evenly spread the apple over the base, then on top with the berries, spreading evenly as well.
3. Combine all the crumble ingredients in a bowl and mix together until combined.
4. Top the fruit with the crumble, sprinkling over evenly.
5. Bake in the oven for 20 minutes or until the crumble is beautiful and golden
6. Serve with ice-cream or yoghurt and enjoy!
cheats apple and berry crumble

Hope your all having a fantastic week!
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