Apple Berry Crumble


I made this Apple Berry Crumble with my teacher Alexa in mind. Because she asked me whether I’d make a recipe that included apples, as she has so many she doesn’t know what to do with them! So this recipe is for you Alexa..

Letter to Alexa:

I just want you to know how important you are in my life right now, especially at my age. I can’t tell you how much I appreciate you being there for me and my classmates. I have noticed they don’t appear to see you like I see you. They see a teacher making them do their homework, but I see you as an inspiration and your belief in me and what I will achieve in the future. Thank you for everything you are doing and have done for me. Alexa, you are an excellent teacher and they’re hard to find, but I guess God was on my side when the school gave you the job! A good teacher is knowledgeable, patient, enthusiastic and kind. I’m happy to say you have all these qualities! So here is my Apple Berry Crumble recipe, dedicated to the best teacher any student could wish for:-)

Love Amber x

Apple Berry Crumble

What you need

For the crumbly top:

  • 100 g ( 4 oz) of wholemeal flour
  • 1/2 tsp of ground cinnamon
  • 120 g (5 oz)  of butter or dairy-free spread
  • 30 g (2oz) of porridge oats
  • 20 g of chopped hazelnuts
  • 50 g ( 2 0z) of demerara sugar

For the fruity filling:

  • 200 g (7oz) fresh or frozen summer berries
  • 1 Orange
  • 450 g ( 1 lb) of eating apples
  • 1 tbsp of caster sugar

What to do

First heat the oven to 180C/Gas Mark 4/350F. Put the flour and cinnamon into a large mixing bowl. Next cut up the butter into small pieces and then add, using your thumb and fingers to rub the fat into the flour. When it looks crumbly, it’s time to put your chopped nuts, oats and sugar in the bowl before mixing well together.  Now put your berries in the bottom of an oven-proof dish and then cut the orange in half and squeeze the juice all over them. Next, peel the apples and cut each in half, then quarter them and make sure you get out the core before cutting them up into bite-size chunks. Put them into the oven-proof dish with the caster sugar and mix together. Then take your crumbly mixture and sprinkle over the fruit before popping it into the oven for 35 minutes, or until the top is browned. Serve warm with creme fraiche or vanilla ice cream.

"Apple Berry Crumble"

Enjoy:-)Amber x

I shared this recipe with 21st Century Housewife Sugar Free SundaySweet Confessions Sunday,Sunday SchoolMy Meatless Mondays,Gluten-Free MondayWeekend GourmetThe Better Mom Mondays,Just Another Meatless MondayGluten Free Recipe RoundupMake Your Own MondayMonday ManiaInspire Me MondayThis Week’s CravingsMade From Scratch MondayMake It Pretty MondayThe Gathering SpotDomestically Divine TuesdaySlightly Indulgent TuesdayTempt My Tummy TuesdayHearth and SoulTuesdays at the TableTraditional TuesdaysFat TuesdayLiving Green TuesdaysFrugal Days Sustainable WaysGluten-Free WednesdaysNatural Living LinkupAdorned from AboveHealthy 2Day WednesdaysReal Food WednesdayMom’s LibraryLil’ Luna Link PartyWhole Foods WednesdayAllergy-Free WednesdaysThursday’s TreasuresFull Plate ThursdayKeep It Real ThursdayYour Green ResourcePennywise PlatterEat Make GrowSimple Lives ThursdayWellness WeekendFill Those Jars FridayFresh Bites FridayFreaky FridayFight Back FridayFit and Fabulous FridaysHealthy Vegan FridaysGluten-Free FridaysLittle House Friday and Snacktime Saturday.

Cherry Tomato Tarts


I was looking through a cookbook my grandmother gave me and these tarts looked so mouth-watering, I just had to try them out. Cherry Tomato Tarts are a delicious way to start off your evening with friends or family. They tasted really great, so my family tell me!

Cherry Tomato Tarts

What you need

  • 1 large red onion
  • 375 g (13oz) packet of ready-rolled puff pastry
  • 2 tbsp of milk
  • 100g (4oz) of cream cheese
  • 1 tbsp of olive oil
  • 225g (8oz) of cherry tomatoes
  • handful of fresh basil

What to do

The first thing you need to do is cut the onions into thin slices, next put the olive oil and onion in a pan over a gentle heat. Cook for around 10 minutes, stirring every now and then, until the onions are nice and soft. While the onions are cooking, unwrap the pastry and lay it in a baking tray, next cut the pastry into six pieces. Follow this by adding one tablespoon of the milk into the cream cheese and then spread the cheese over the pastry. When the onions are cooked, stir in the herbs and a pinch of salt and pepper, then you can spoon the onions over the tomatoes. When you’ve finished. you need to bake them for around 15-20 minutes, until the pastry is risen and golden brown. Leave the tarts on a baking sheet for a little while until they cool enough to eat.

"cherry tomato tarts"

Enjoy:-) Amber x