This delicious mixed berry crumble is the perfect way to say goodbye to the summer season.
You can use some of your favourite frozen berries, but the recipe tastes better with something fresh. Make sure to use a springform tin so you can easily store the crumble after it’s done.
250g chopped strawberries
250g fresh blueberries
2 tbsp caster sugar
50g plain flour
30g chopped cashews
40g brown sugar
30g slivered almonds
- Preheat the oven to 180ºC (356ºF), and line your springform tin with canola oil and baking paper.
- Place the strawberries and blueberries evenly on the bottom layer of the pan, making sure to cover any gaps.
- Combine the butter, flour, brown sugar, cashews, and slivered almonds until you have a fine paste. Squeeze it in the palm of your hands, then cover the berries. Take any leftover almonds and cashews then sprinkle them over the top.
- Cook for 30 minutes or until the topping is golden brown and the berries begin to ooze out. The crumble tastes just as good if it’s stored in the fridge overnight.
Image via Leites Culinaria
11 graham crackers
6 tablespoons unsalted butter, melted
8 ounces of cream cheese, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
8 strawberries, sliced, and extra for garnishing
4 oz. whipped cream or cool whip
- Put graham crackers in a food processor and blend until they become crumbs. Stir through melter butter.
- While you can use a cake tin to make a single cake, we recommend using smaller pie tins or individual cups. Thinly cover the base and sides of the tins with the crumb mixture. Place in refrigerator while you prepare the filling.
- Put cream cheese, sugar, vanilla, and strawberries in a food processor and blend until smooth. Gently fold in the whipped cream.
- Remove the tins from refrigerator and fill evenly with filling.
- Let chill in the refrigerator for at least 4 hours. To speed up the process, put in the freezer for roughly half the time.
- When serving, garnish with strawberries and serve with vanilla ice-cream for an extra sweet treat.
Feature image via cakemerchant.com
Create this sweet and tasty strawberry mousse for your next dinner party – even those picky eaters and children will love this classic dessert! The best part about this recipe is that it takes about 10 minutes to prep, 10 minutes to cook and tastes absolutely delicious.
1 cup graham cracker crumbs
1 quart ripe strawberries (sliced)
Strawberries for the garnish
3 egg whites
1/3 cup sugar
1 container fat-free frozen whipped topping (room temperature)
- Coat a springform pan with cooking spray, and line with baking paper.
- Pop the crackers into a food processor and mix for 1-2 minutes. Remove, and then press them evenly into the bottom of the pan.
- Puree the strawberries in the food processor and put them aside for later.
- In a large bowl, combine the egg whites and sugar with an electric mixer for 5 minutes or until glossy.
- Pop the strawberry puree into another bowl, then fold the mixture into the beaten egg whites. Pour this carefully into the springform pan, then freeze in the fridge overnight.
- The next day, garnish with strawberries, blueberries, mint leaves and the whipped topping and serve immediately.
Image and Recipe via Prevention, Love Sweet Cinnamon
Next time you’re in a rush to get ready and leave home, prepare a quick granola wrap which you can eat on-the-go. You could even enjoy this meal as a snack, or lunch by swapping some ingredients and adding some protein instead. The textures will be delicious to mix together, while also keeping you fuller for longer.
1 large tortilla (wheat)
1/4 cup fresh strawberries, sliced
1/4 cup sliced bananas
2 tbsp granola
1 tbsp all-natural peanut butter
1 tbsp sugar-free strawberry jam
- Sliced all the fresh fruit, then put it aside into a bowl.
- Heat the tortilla in the microwave for 10-20 seconds, then wait until it cools down. Spread the peanut butter and jam (optional).
- Place the strawberries, bananas and granola before wrapping the tortilla and tucking in the ends.
Image and Recipe via Baking with Blondie