Delicious 4 Ingredient Blueberry Cheesecake… smooth, indulgent, rich & simple

4 Ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest and most yum no bake blueberry cheesecake you’ll ever make! Inspired by my just too delicious 4 ingredient eggless no bake mango cheesecake, this blueberry version with no agar agar, no gelatine and no cornflour always turns out fabulous! Believe me, it’s quite the perfect recipe.

The icing on the cheesecake is literally the blueberry chocolate ganache. It makes the petite dessert look pretty and taste pretty special too! I absolutely love creating desserts with a pop of natural colour and berries are always inspiring. There’s just so much you can do with blueberries in dessert. Take a look …

I’m honestly not sure which I love better, berries or cheesecake, yet blueberries and cheesecake are a quintessential dessert pairing, one that we love to love. The great thing is that frozen blueberries work really well in these desserts and are easily available, often more reasonable than fresh blueberries. This Eggless Blueberry Cheesecake Trifle is one we really love and a dessert I make often! The flavours and colours are mood uplifting and it’s another great make ahead dessert.

This 4 Ingredient Blueberry Cheesecake gets its colour and flavour from blueberry compote that is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog and I’ve shared it below as well.

The remaining 3 ingredients, white couverture chocolate and cream with cream cheese gives the no bake blueberry cheesecake enough hold so you don’t need any other setting agent like gelatine, agar agar, cornflour etc. It took me a few trials to get the set right and I was thrilled when I got the right consistency with a beautiful spoonful! Take a look ...

This turned out to be a really quick and easy no bake eggless blueberry cheesecake recipe, a basic recipe that can be adapted to other berries too. Think raspberries, blackberries, strawberries etc. It’s yet another option added to my list of small desserts, or rather petite desserts, and I’m loving this current obsession!

Cheesecake Recipes
Blueberry Desserts
Berry Desserts
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4 Ingredient Blueberry Cheesecake

Smooth, indulgent and rich, this might be the simplest no bake blueberry cheesecake you'll ever make! Inspired by my 4 ingredient mango cheesecake, this blueberry version with #nogelatine always turns out fabulous! The icing on the cake is literally the blueberry chocolate ganache. It makes the petite dessert look pretty and taste pretty special too!
Makes one 4" cheesecake

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.
  • Blueberry white chocolate ganache
  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required. Whisk in the blueberry powder a little at a time until you get the desired colour.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Video

Lotus Biscoff Dessert Shots … literally the sweetest kind of dessert!

Lotus Biscoff Dessert Shots … literally the sweetest kind of dessert! With the most delicious layers of happiness on repeat, this simple, fuss free and fun dessert shot is going to be your new favourite. I love playing with Biscoff and creating new desserts.

If you are team Biscoff, this is for you. If you are wondering what the hype about Biscoff is, then this is for you. AND if you’ve never heard of Lotus Biscoff, then welcome to a wonderful new world of flavours and textures that give you joy! As you might have noticed, this is one ingredient I love ‘desserting‘ with, and no, nothing is sponsored.

Calories too of course and that’s why these dessert shots work beautifully. They pack a punch of flavour in small portions so you can get your sweet fix without too much guilt! Desserts in small portions or desserts that cater to 2-4 servings is what I really enjoy making now. I love how special they make you feel, how mouth watering and attractive they look and how fun they are to create.

That they are make ahead is another bonus, and yes, these are great crowd pleaser. If you’re looking for a quick simple dessert to feed a bunch of folk, these Biscoff Dessert Shots might well be the answer. You can always use a vegan butter and cream substitute to make this vegan since Biscoff is a vegan plant based product.

When catering for a large number, my advice is to do a quick small dry run to familiarise yourself with the process, figure out the visuals in the glass/bowl you choose, and get an idea of the portions you’d get from a recipe. Finalising the garnish is also something I would do at this time to take the pressure off on the main day when there are a million other things to do…

At the end of the day, it’s a simple recipe that can be tweaked almost endlessly and that’s the beauty of no bake desserts. Making it a dessert shot in single serve dessert glasses is one of my favourite ways to do dessert. You can always use food safe disposable / single use acrylic dessert glasses if the dessert needs to be transported or if you’re planning this for a kids party. Glass is a little fragile while transporting or when kids are involved, so it’s always nice to have options!

I love doing dessert shots and have made several interesting versions over the years and I think you can do that too. It’s as simple as maybe picking one hero ingredient, Lotus Biscoff, as in this case and playing around with layers. Other ideas include Nutella, blue matcha, pistachio, Oreos, coffee etc. Alternatively, pick a dessert like Black Forest for inspiration, or then a treat like Snickers, then mimic the layers. I think you get the drift!

If you’re looking for more inspiration of the Biscoff type, and I don’t blame you for that, I’ve got you covered! You can find a collection of reels on my Instagram handle at Passionate About Baking. I absolutely love making desserts with this delicious and addictive Lotus Biscoff spread and can offer you a delicious Biscoff dessert recipe for each day of the week! They’re all eggless recipes too.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Lotus Biscoff Dessert Shots

These small serve Biscoff dessert shots are quite the perfect dessert. They pack a punch of flavour in petite portions to offer a sweet fix without too much guilt! I love how special they make you feel, how mouth watering and attractive they look and how fun they are to create.
Course Dessert
Cuisine belgium, Mediterranean
Keyword Biscoff, biscuit, cookies and cream, cream, dessert, dessert shot, glass dessert, Lotus, Lotus Biscoff, no bake, small desserts, speculoos, vegetarian dessert
Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 2

Ingredients

Biscuit base

  • 40 g Lotus Biscoff biscuits crumbs
  • 10 g Clarified butter/ghee.

Biscoff cream

  • 120 g cream 25% fat
  • 1 tsp icing sugar
  • 60 g Lotus Biscoff spread, smooth softened

Crumb layer & garnish

  • 40 g Lotus Biscoff biscuits crumbs

Biscoff layer & topping

  • 150g Lotus Biscoff spread, smooth melted

Instructions

Layers

    #1 – Biscuit base

    • Stir together the crumbs and clarified butter / ghee until you get a uniform, moist crumb mix. Layer each glass with approximately 25gs of the mix, using a tamper or spoon to gently push into place and get a flat surface.

    #2 – Biscoff cream

    • Whip the cream and sugar until medium stiff peaks. Add the biscoff spread and whip until smooth and fluffy.
    • Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe the Biscoff cream over the biscuit base less than halfway of the dessert glass. {Look at the image for reference}

    #3 – Biscoff spread

    • Pour 40-50g melted Biscoff spread over the cream into each serving glass and place the glasses in the freezer for about 10 minutes until the spread is firm. {You can eyeball the amount you wish to use}

    #4 – Biscoff crumbs

    • Top the Biscoff spread with approximately 2 tbsps of Biscoff crumbs.

    #5 – Biscoff cream

    • Pipe the Biscoff cream over the crumb layer, leaving a little space to top the dessert with melted Biscoff spread.

    #6 – Biscoff spread

    • Pour approximately 30g melted Biscoff spread over the second cream layer and leave to set in the fridge for 15-20 minutes.

    To finish

    • Edge the dessert shot with Biscoff biscuit crumbs.

    Video

    Notes

    To melt the Biscoff spread, simple place the required amount in a heat proof bowl. Microwave for 15 seconds at a time, stir with a wooden pick, and repeat as required. You can also melt the spread placing the bowl over hot water.

    No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

    No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

    I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

    Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

    There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

    No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

    I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

    These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

    Bread Recipes
    Recipes with Walnuts
    Savoury Recipes

    Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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    No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

    This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
    Course Appetiser, Breakfast, Side Dish, Snack
    Cuisine Italian
    Keyword baking, bread, eggless, focaccia, one bowl, yeast
    Prep Time 15 minutes
    Cook Time 25 minutes
    Proofing 12 hours
    Total Time 12 hours 40 minutes
    Servings 4 people

    Ingredients

    Focaccia

    • 200 g all purpose flour {maida}
    • 50 g bread flour {or use 250g all purpose flour}
    • 1/2 tsp salt
    • 3/4 tsp yeast instant
    • 1/2 tsp baking powder
    • 1 cup water warm
    • 6-8 tbsp extra virgin olive oil

    To top

    • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

    Instructions

    • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
    • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
    • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
    • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
    • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
    • Preheat the oven to 210℃.
    • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
    • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
    • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
    • Cool in tin for 30 minutes, then demold and cool.
    • Serve warm or at room temperature.

    Notes

    You can use 1 tsp dried yeast in total with no baking powder.
    You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

    Strawberry Galette Recipe: Delicious Treats for Any Occasion

    Rustic & Moorish Strawberry Galette … the joy of the freshest, luscious seasonal fruit in a quick and easy eggless tart is untold. A rustic galette has always been a favourite and often my go-to quick dessert that is great as a snack too, sometimes even an indulgent breakfast nibble. That it can go savoury as easily is another win win in my book, though today we’re here for sweet strawberries!

    What’s not to love about a quick, buttery, delicious strawberry tart that celebrates changing seasons. Strawberries hold endless charm when it comes to desserts and I use them a excessively. Rich in nutrition, low in sugar, a great source of antioxidants and vitamin C, and also high in fibre, these berries are literally bursting with goodness.

    In India, we’re lucky to see strawberries in season almost 4-5 times a year though this lot of berries was one I carried back from the UK on a recent visit! Tesco had the most beautiful, luscious red strawberries and it was impossible not to drop a few punnets into my shopping cart!

    You can spot strawberries in so many different desserts I make, that burst of colour and flavour always makes me happy! This eggless strawberry galette is a great rustic dessert to make in a jiffy and it uses a generous helping of strawberries. I think blueberries might work well here too and I should try that soon. time. Blueberries are another favourite ingredient!

    What is a galette, you might ask. A galette is a flat cake or tart / pie of sorts that has its origins in French pastry and comes from the word ‘gale‘ that means a flat cake. A galette a rustic, free form tart made of pastry often topped with fruit, though savoury galettes are very popular too.

    This Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette is a huge favourite at home, one that I make often! Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie. If you’re thinking of a delicious savoury galette for a snack or meal, this is probably it! Mushrooms may be a great filling too, with cheese & nuts perhaps.

    The pastry for the Strawberry Galette is egg free, very forgiving and behaves well. It’s possibly the most fun part of making a galette because of the rustic, moorish appeal that free form pie offers. The fact that it’s egg free and quite simple to work with is always wonderful.

    The pastry is buttery and crisp and adds great texture and a good bite to the fruit filling inside, like any fruit tart should. Once cool, the strawberry galette slices really nicely too!

    Let’s talk about my favourite part of this rustic free form tart, the filling. It is sweet like candy, screams of great flavour, has a slight berry tartness and has beautiful deep notes and amazing colour. I often use a sprinkle of almond meal between the pastry and fruit and that helps keep the pastry from getting soggy. That’s my little pastry secret and I hope it helps you too!

    Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

    Summer Desserts
    Strawberry Desserts
    More Galettes
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    Eggless Strawberry Almond Galette

    A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
    Course Breakfast, Dessert, Snack
    Cuisine French
    Keyword baking, dessert, eggfree, eggless, eggless baking, French pastry, fruit, galette, no eggs, pastry, pie, simple, Spring dessert, strawberries, summer dessert, sweet, vegetarian
    Prep Time 30 minutes
    Cook Time 1 hour
    2 hours
    Total Time 3 hours 30 minutes
    Servings 6 people

    Ingredients

    Pastry for a 12″ galette

    • 150 g all purpose flour maida
    • 30 g almond meal almond powder / ground almonds
    • 1/4 tsp baking powder
    • Pinch salt
    • 40 g raw sugar / desi khaand or castor sugar
    • 50 g clarified butter / ghee, cold or butter
    • 5-6 tbsp cold buttermilk plain chaas

    Filling

    • 25 g almond meal almond powder / ground almonds
    • 350 g strawberries sliced
    • 1 tbsp cornflour cornstarch {10g}
    • 50 g raw sugar / desi khaand or castor sugar
    • 1/2 tsp lime juice
    • 1/4 tsp pure vanilla extract

    To finish

    • 1 tbsp cream
    • 1 tbsp sugar
    • 1 tbsp orange marmalade, melted or honey, melted

    Instructions

    Pastry for a 12″ galette

    • Place all the ingredients EXCEPT the buttermilk in a large bowl and mix like a crumble to get the fat well distributed through the flour mix.
    • Gradually add the buttermilk, a tablespoon at a time, until the dough just about starts clumping together.
    • Draw it together into a ball and wrap in clingwrap. Chill for 30 minutes.
    • Alternatively, you can also add all the ingredients except buttermilk into a food processor and process to mix. Then gradually add enough buttermilk until the dough begins to clump together.

    Strawberry filling

    • In a large bowl, gently toss together the strawberries, cornflour, sugar, lime juice and vanilla extract to mix. Reserve.

    Assemble

    • Preheat the oven to 180C.
    • Roll out the chilled dough into a 14" circle on a sheet of parchment paper with cling wrap on top. I used the same clingwrap I had chilled the pastry in.
    • Sprinkle over the almond meal leaving a border of 2 inches all around.
    • Top with the strawberry filling.
    • Using the parchment paper as a guide, gently bring up edges in pleats, pressing them down over the filling gently to hold shape.
    • Brush the edges with cream and sprinkle sugar over.
    • Bake for 45-50 minutes until the edges are crisp and light golden.
    • Brush the fruit with melted orange marmalade or honey as it comes out of the oven. Leave to cool for a couple of hours on a rack.

    10 Delicious Eggless Mango Desserts to make now

    10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.

    There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!

    I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.

    There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bake eggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!

    There’s something for everyone, and I really enjoy making these eggless desserts time and again. I often use different elements from different recipes to create a completely new dessert and that keeps me inspired through the season. The collage below tells you pretty much how much and more you can do with elements from different recipes!

    Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!

    Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

    Mango Desserts
    Eggless Desserts
    No Bake Desserts
    Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy
     A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake. It's also the simplest one!
    Check out this recipe
    No bake Mango Mascarpone Tart
    When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
    Check out this recipe
    Eggless Mango Saffron Pistachio Tart Cake
    Mangoes, saffron and pistachios come together to create magic, an eggless cake worth every crumb! Makes one 8" tart cake
    Check out this recipe
    Eggless Coconut Lime Mango Cake
    When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
    Check out this recipe
    Photo credit: https://www.instagram.com/passionateaboutbaking
    Eggless Saffron Mango Tres Leches Cake
    The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
    Check out this recipe
    Eggless Nobake Mango Cheesecake with mango jelly
    Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
    Check out this recipe
    Eggless Mango Cream Dessert Box
    With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
    Check out this recipe
    Eggless Baked Mango Swirl Cheesecake
    Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
    Check out this recipe
    Eggless Mango Custard Pudding
    Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
    Check out this recipe
    Eggless Mango Dream Cake
    If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!
    Makes one tin cake {5.5x3inch}
    Check out this recipe

    Gluten Free Peach Cherry Crumble … buttery, wholesome, delicious

    Gluten Free Peach Cherry Crumble … one of the simplest, quickest to make and satisfying desserts for summer, the stone fruit crumble always gets my vote! This peach cherry crumble is quite addictive with a burst of flavour and deliciousness, an almost guilt free dessert! It’s a quick wholesome dessert which is one of the best ways to use the bounty of summer brings.

    I’ve been making crumbles forever. I think the first crumble I ever made was when a Daring Baker friend, Judy Chiapinni, mentioned years ago that it was the best way to use seasonal fruit that you had an abundance of, or if they were about to spoil. There’s been no looking back. For me, if everything else fails, CRUMBLE!

    I think the day I made my maiden crumble, I was hit by a revelation, maybe two! The first thing that struck me was how simple a recipe could be and how easily anyone could rustle up a crumble. It’s so basic. At best, you need a bowl and a fork {or fingers} if you have a limited kitchen, and an ovenproof baking dish. The possibilities are endless…

    Take a look at this beautiful Strawberry Chocolate Crumble. It’s a recipe you can find in my Chocolate Cookbook, a recipe by my sweet friend and uber talented chef Parul Pratap. I really enjoyed making the dessert, styling and shooting it ♥.

    In my husbands kitchen in the UK where he’s currently working, a crumble is one of the first things I make when I’m visiting. I normally eyeball ingredients since his kitchen is really really basic, yet the crumble is always delicious! A crumble is quite a no brainer and there isn’t much that can go wrong …

    Think apples and raspberries, blueberries, apple walnut, strawberries and apple with thyme, raspberries with pistachios, mangoes and peaches, sometimes a hint of ginger … any fruit I find in his fridge, any nuts in the pantry, I crumble. That said, my favourite season is when stone fruit appear at the local bazaar here in North India even though I do make quite a mean Apple Crumble all through winter!

    Once summer is in full swing and stone fruits rule the roost, it’s quick crumbles for breakfast often. I play with the toppings depending on the ingredients I have on hand. Oats are usually always part of my crumble for the bite that they give. Otherwise a mix of wholewheat and all purpose flour, nuts definitely, raw sugar, clarified butter / ghee or salted butter … you get the drift!

    I always find it fascinating how something so simple can be so so DELICIOUS! Dive into a warm, freshly baked crumble and you will know what I mean. It satisfies at so many levels. The bite of buttery oats and nuts on top, the baked fruit cooked down releasing their fruit juices underneath … all pure magic. Dive in just as is, drizzle some cold unsweetened cream over, else really enjoy it with a scoop of vanilla ice cream!

    Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

    Summer Recipes
    Crumbles & Crisps
    Stone Fruit Recipes
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    Peach Cherry Crumble

    Crumbles are the best way to easily use the bounty of stone fruit summer brings. This peach cherry crumble is most delicious with a burst of flavour and deliciousness, an almost guilt free dessert!
    Course Appetiser, Breakfast, Dessert
    Cuisine American, British
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4 people

    Ingredients

    Oat topping

    • 100 g whole rolled oats
    • 50 g khaand / raw sugar
    • 25 g almonds
    • 50 g salted butter chilled , diced

    Fruit filling

    • 6 peaches chopped
    • 150 g cherries pitted
    • 2 tsp cornflour
    • 2-3 tbsp khaand / raw sugar
    • Juice of 1 lime

    Instructions

    Oat topping

    • Run the oats, almonds and khaand/raw sugar in a hand blender until ground to a fine meal. Add the butter and process to mix to a moist pea sized crumb.

    Fruit filling

    • Stir together.
    • Preheat the oven to 170C.
    • Turn the fruit filling into a 7″ baking dish and level out.
    • Cover the filling completely with the oat topping, pressing gently into place.
    • Bake for 45-55 minutes until you see fruit juices oozing up the sides.
    • Serve warm or at room temperature.
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