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


  • 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

Avocado Chocolate Pudding


Dessert first, I say! So a chocolatey toast to a new blog.

I’ve been looking for some sort of creative outlet to share my work with people. I’m a cook, a photographer, and I like to think I know how to dress myself at least semi-decently. This gives me a place to put all of that.

So first, a post dedicated to dessert. I’m not a huge fan of sweets- it takes a craving to get me to eat something sweet and even then in moderation. But this particular dessert, I couldn’t say no to! I got the inspiration from this post by The Beauty Department. With a few tweaks to fit my kitchen- which is mostly vegan- this pudding has the potential to become dinner-party worthy.

This pudding was so smooth and do delicious. You’d never know it was made with avocado! It adds a wonderfully creamy element to what is a wonderfully healthy and tempting dessert. This could also be garnished with some degree of whipped topping though I think the bananas do their job just fine.


Avocado Chocolate Pudding (serves 2)


  • 1.5 peeled, ripe avocados
  • 2/3 c almond milk (I used unflavored though vanilla would work magnificently here as well)
  • 1/2 c unsweetened cocoa powder
  • 1/4 c maple syrup
  • dash of cinnamon
  • 1 thinly sliced banana

Special Tools:

  • Blender
  • Mason jars


  1. break the avocado into chunks, drop into blender.
  2. Add the milk, cocoa powder, syrup, and cinnamon to the blender
  3. Blend until smooth
  4. Layer in Mason jars with banana slices making sure the top layer is bananas
  5. Garnish with another dash of cinnamon
  6. Pop into the fridge to chill or serve immediately!