Fresh Fig, Peach, and Blueberry Crumble

My tummy rumbles for this yummy crumble!

My tummy rumbles for this yummy crumble!

You can’t go wrong with a great crumble! A warm slice of this sweet and sticky, caramelised fruit combo with crunchy, moreish granola-like topping will take you to heaven (figuratively, okay?). Pair it with a scoop or two of creamy, dreamy vanilla ice cream and life is…well, perfect? :)

I made a fresh fig, peach, and blueberry crumble. You can use any fruit combination - berries are great; bananas are divine; apples are tasty too; so really, anything you fancy!

Here’s my go-to crumble topping recipe:

1 cup (150g) flour

125g cold salted butter, cut into cubes

1/4 cup (50g) brown sugar

1/4 cup (50g) castor sugar

1 tsp baking powder

1/4 tsp salt

1/2 - 1 tsp cinnamon powder (optional)

Fruit Filling:

As for fruits, you’ll need about 900g of fresh/canned fruits of your choice

Zest of 1 lemon (optional)

1 tbsp cornstarch (optional)

  1. Place dry ingredients into a large mixing bowl and stir well to combine. Add in cold butter and use clean hands to pinch and ‘crumble’ the mixture until it resembles coarse lumps.

  2. Set aside in the fridge to firm up (for about 15 - 20 minutes) while you prepare the filling. You want the crumble topping to be cold so that it holds its shape when it bakes.

  3. Pre-heat the oven to 180-degree Celsius. Lightly grease a shallow baking dish. Taste your fruits to see if it needs sugar, fruits are naturally sweet, so you can often make this without adding sugar to the filling. Toss fruits with lemon zest, cornstarch, and sugar (if necessary). The cornstarch can help thicken the liquid from the fruits - especially when you’re making an all berries crumble.

  4. Place fruits in the prepared baking dish, and arrange the crumble over the top of the fruit - don’t press down - uneven surfaces are what makes a crumble.

  5. Bake for 35 - 45 minutes. To know when it’s ready, you should be able to see your fruit mixture bubbling (bluup, bluup, bluup) through the gaps of the crumble. Your crumble topping should also look golden brown.

  6. And WAH-LAH! Serve warm with ice cream. :)

Baking is usually very precise, but a fruit crumble is one of those recipes that is literally impossible to mess up. It’ll still taste pretty darn good regardless!



Doggy Peanut Butter & Carrot Mini Cakes

Dogs love peanut butter, dogs love cheese, and more than anything in the world, they love a good treat every now and then.

Dogs love peanut butter, dogs love cheese, and more than anything in the world, they love a good treat every now and then.

Makes about 40 mini cakes. 

Cake Ingredients: 
2 cups of grated carrots
1 cup of grated apples
3 large eggs
3 cups of wholemeal flour
1 cup of peanut butter
1/2 cup of oats
1/2 cup of unsweetened apple sauce
1/2 cup of honey
1/2 cup of vegetable oil
1/2 cup of water

250grams cream cheese (room temperature)
1/2 cup peanut butter
2 tbsp honey

  1. Preheat oven to 180 degrees.

  2. In a large bowl, whisk in your wet ingredients - eggs, unsweetened apple sauce, peanut butter, honey and vegetable oil.

  3. Stir in grated carrots and apples followed by the dry ingredients - wholemeal flour and oats.

  4. If the mixture seems too dry, add a little bit of water at a time until you get a thick batter.

  5. Portion out the batter into cupcake liners or muffin tins and bake for 20 - 25 minutes, or until an inserted tooth pick comes out clean. Let these mini cakes cool completely before frosting.

  6. To make frosting - in a blender/food processor, or by hand if you've got good arms - mix cream cheese, peanut butter and honey until smooth and fluffy.


  • The cake batter doesn't rise very much, so don't worry about filling your liners or tins to the top.

  • These unfrosted mini cakes store well in a refrigerator for up to two weeks, or in a freezer for up to two months.