Fruit Crumble

I think I’m a pretty awesome wife – and humble I know!! Tonight I decided to surprise Scott with a midweek after dinner treat.  He is also looking after both the boys during the peak of witching hour whilst I go to the gym, so he deserves a big reward!  He has been on a bit of a health kick recently (to the point where he knocked back the pizza lunch at work for Melbourne Cup yesterday), so I knew he would want to keep things pretty healthy.  I decided to make a fruit dessert, there were a couple of apples & pears in the fruit bowl, and Liam had some leftover strawberries and peaches from his afternoon tea.  I like a crunchy top, so I added some chopped almonds to the oats.  For easy serving, I divided the mixture into four ramekins, if you prefer you could put it all into one dish.

Liam and I have shared one already, we added vanilla yoghurt to ours and we both really enjoyed it.  Scott isn’t home yet, so I haven’t gotten feedback from my toughest critic yet… if this doest cement my place as wife of the year, I don’t know what will!!

Fruity Goodness x

Fruity Goodness x

This is what I used – but you could just use any fruits you have

2 apples

2 pears

6 strawberries

1/2 tub diced peaches

1 tsp cinnamon

1/2 cup rolled oats

2 dessertspoons malted rice syrup

2 tbsp shredded coconut

50g almonds chopped

* Preheat oven to 190 degrees

* Chop apple and pear into small pieces,add 2 tbsp water and cinnamon and cook in microwave on high for 2 minutes

* In a separate bowl, combine rolled oats, coconut, almonds & malted rice syrup and mix together.

* Drain excess water from apples & pears, add peaches and strawberries and mix together

* Divide fruit mixture amongst 4 ramekins (or one dish if preferred) and top with oat mixture

* Place in oven for approx 10 minutes, or until top begins to turn golden

* Allow to cool slightly and serve!!

Apple Tea Cake

Earlier this week, after a disastrous outing with the boys, I visited a newly opened woolies  in one of the trendier inner city suburbs (it even has a coffee bar INSIDE the store)!  All of the produce looked super fresh, and when I saw large shiny Granny Smith Apples, I had to buy some. Originally I had set out to make apple and cinnamon muffins (which I probably will still do), but when looking through my Margaret Fulton ‘Baking’ book, I decided to try her recipe for Apple Tea Cake instead.  This recipe is different to other tea cakes I’ve made in the past – I’ve never whisked egg whites for this kind of cake before.  I didn’t have an 18cm round tin, I used my 20cm tin instead and the cake still looked fine.

I’m a sucker for anything with apples in it, and I did enjoy the slice (a very small one) that I tried.  Compared to the Apple and Blueberry Cake I have previously made, I think I prefer the apple/blueberry combination better.

Apple Tea Cake

1 egg – separated

1/2 cup caster sugar

1/2 cup milk

1/2 teaspoon vanilla essence

30g butter – melted

1 cup self raising flour – sifted

1 apple – peeled, cored and thinly sliced


1 tablespoon melted butter

1/2 teaspoon ground cinnamon mixed with 1 tablespoon caster sugar

  • Preheat over to 190 degrees and grease an 18cm round tin (I used a 20cm tin)
  • Whisk the egg white until stiff, gradually beat in the sugar, then egg yolk
  • Stir in the milk, vanilla and melted butter
  • Fold the flour carefully into mixture
  • Spoon into cake tin and arrange apple slices on the top
  • Bake for 20 – 25 minutes
  • When cooked, turn out and place top side up onto a wire rack. While still hot, brush with melted butter and sprinkle with cinnamon and sugar

Donna Hay’s Simple Apple & Blueberry Cake

We’ve had my Mum and Nan visiting  this weekend and since I’m a semi single parent at the moment (Scott is out of action after falling off his bike and breaking his collar bone), I took the opportunity to get some baking done whilst I had live in babysitters.

I’d been eyeing off this recipe for awhile, and since we had a bowl full of apples and I’d stocked up on frozen berries through the week, the timing was perfect to give it a go.  It made a great Sunday afternoon snack/dessert. We ate it warm from the oven, it would be great with ice cream or custard – unfortunately I didn’t have either.

I was impressed with how quickly the cake batter came together, and we all agreed it was a very light cake and the texture reminded us of a tea cake packed with fruity goodness.  I was pretty generous with the apples and blueberries and I was happy that the majority of fruit stayed on top of the cake, with a few lovely bits sinking in.

This is another great Donna Hay recipe, this time from her book – Fast Fresh and Simple.


You could substitute with any fruit you had. We’ve got a ton of strawberries in the fridge, so I’m thinking of trying a combination of strawberry and blueberry next.


1 1/2 cup self raising flour – sifted

3/4 cup castor sugar

125g butter – softened

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

1 apple, cored & thinly sliced (I used royal gala apples and didn’t peel them)

3/4 cup frozen or fresh blueberries

2 tablespoons demerara sugar


  • Preheat oven to 160 degrees
  • Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
  • Spoon mixture into a greased 22cm springform tin lined with non stick baking paper.
  • Top with apple slices and blueberries and sprinkle over sugar.
  • Bake for 45 minutes or until cake is cooked (I found it took an hour in my oven)

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