Blackberry Apple Toffee Crumble

blackberry apple toffee crumble

A new dish set is totally excuse to step up the dessert game, right?

This is a recipe from Rosie the Londoner posted last fall that I’ve been eager to try for a while and simply haven’t had the excuse to. I know, I shouldn’t NEED an excuse for dessert but they seem so much more special if they’re done with an occasion in mind.

I used this recipe as dessert for my British Dinner Party, which was a blast!

So the recipe says it’s a very fall dish. And I agree that it will be just as delicious come fall but, frankly, I love crumbles all year round. And since it’s the height of berry season, I have declared it the perfect time for such cooking.

As I said the recipe originally came from The Londoner blog. The adapted version below is changed from grams to cups, made vegan, and eliminated nuts (mostly because we didn’t have any and pecans aren’t my favorite nut).

You’ll need:

  • 1/3 c flour
  • 1/4 c butter (I used vegan butter)
  • 1/4 c light brown sugar
  • 1/3 c oats
  • 1 large or 2 small apples (pick your favorite kind to bake with)
  • 1 pint blackberries
  • 2 tbsp lemon juice
  • cinnamon
  • 1/4 c vegan caramel sauceĀ 
  • Non-dairy ice cream of your choosing

Steps:

  • Preheat the oven to 350. The original recipe says 330 but I like a little more crisp to my food.
  • Chop up your apples. Toss them in a bowl with the berries, lemon juice, and several good dashes of cinnamon. Transfer to your greased baking dish.
  • Combine flour, sugar, and butter into a bowl and cut together with a fork. You could also do this with a food processor but, in the interest of making minimal mess, I opted for the fork. Mix these until you have the consistency of damp sand.
  • Pour in your oats and mix thoroughly.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Take your crumble and sprinkle it over the top of the fruit mixture.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Bake in that 350* oven for 40-45 minutes. Take some time to tidy up, get plates ready, kick up your feet, and prepare for the amazing smells that are about to waft through your home.

blackberry and apple toffee crumble | Stile.Foto.Cibo

  • Serve scooped on pretty plates with a scoop of your favorite ice cream. Prepare for some heavenly bliss.

blackberry and apple toffee crumble | Stile.Foto.Cibo

This one is a crowd pleaser all around. Super delicious, super hearty, and also secretly good as leftovers for breakfast. I’m not saying I know from experience, I’m just saying I strongly recommend everyone try it.

blackberry and apple toffee crumble | Stile.Foto.Cibo

Blackberry, OJ, & Spiced Rum Cocktail

blackberries, orange juice, and Kraken Spiced Rum cocktail

Summer evenings require something fruity and refreshing to beat the heat and keep things interesting. This cocktail does just that. With fresh summer berries, refreshing tangy orange juice, and Kraken Black Spiced Rum, you’re in for a sweet sumer party.

You’ll need:

  • Blackberries- 4 per drink (or more if you’re feeling extra fruity)
  • 1 shot of your favorite spiced rum
  • orange juice

blackberries

 

Start with your blackberries. Drop three into each glass and muddle them into a juicy pulpy mess.

muddled blackberries

Add ice cubes for extra chill

IMG_4797

Pour one shot of your spiced rum. I use Kraken Black Spiced Rum. It’s absolutely my favorite and we always have a bottle of it around. We keep ours in the freezer so it’s always extra chilly. It makes the bottle look all frosty and cool when it comes out, too.

Kraken Spiced Rum

 

blackberries and spiced rum

 

Finally, add your orange juice, stir, and top with one last blackberry for garnish. This would be wonderful with a few leaves of mint as well.

blackberries, orange juice, and Kraken Black Spiced Rum cocktail

Kick back, relax, and enjoy the last few weeks of summer!

blackberries, orange juice, and Kraken Spiced Rum cocktail

blackberries, orange juice, and Kraken Spiced Rum cocktail

–disclaimer– this is NOT a sponsored post. Kraken is just my favorite rum.