Thursday, 25 February 2010


“If I had been around when Rubens was painting, I would have been revered as a fabulous model. Kate Moss? Well, she would have been the paintbrush.” - Dawn French

A friend is trying to lose weight but she is cursed with a sweet tooth… She cannot live without her sweets and desserts. I must admit I have a mouth full of sweet teeth also, and always tend to want something sweet after dinner. For all of us sweet-tooths, out here, there are some healthy option that do not pile on the calories and yet can satisfy a sweet tooth and taste much more unhealthy than they really are. Here is an example, which is high in fibre and vitamins, while low in sodium and fats.

Summer Fruit Crumble

Ingredients – for the filling
400 g cherries, pitted and halved
4 cups peeled, pitted and sliced mixed summer stone fruits (nectarines, peaches, apricots)
1 tablespoon wholemeal flour
1 tablespoon firmly packed brown sugar

Ingredients – for the bottom and topping
2/3 cup rolled oats
1/2 cup blanched, lightly toasted, almond slivers
4 tablespoons whole-meal flour
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons walnut oil
2 tablespoons honey

Preheat the oven to 175˚C. Lightly coat a 24 cm square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits and sprinkle with the flour, add the sugar and toss gently to mix.
In another bowl, make the topping by combining the oats, almonds, flour, sugar, cinnamon, cloves and nutmeg. Mix well to blend. Stir in the oil and honey and mix well.
Take half of this mixture and spread it thinly on the bottom of the pan, packing it well. Put in the oven and bake for a few minutes until it becomes golden brown in colour (be careful that you don’t burn this!). Take the pan out of the oven and spray the base with cooking spray again.
Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the remaining topping mixture evenly and lightly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, about 45 to 55 minutes. Serve warm or at room temperature (OK, if you're not on a diet, serve it with cream, or ice-cream, or both!).


  1. Mmm, I remember something like this from my youth growing up surrounded by fruit orchards. I'm saving this one for our own fresh fruit season.

  2. I make Crisp all the time with peaches and blackberries picked from our field or apples and cranberries. It's a favorite! I have a stash of berries in my freezer, which are now calling my name, thanks to your delicious photo, Nicholas!

  3. Yummy! I love the quote by Dawn French!
    And yes, I think I will have cream with that!