From Orchard to Table; My Favourite Crumble

The first thing I ever made my boyfriend was apple crumble. He LOVES it. I think I’m pretty sure that if he had to choose between me or apple crumble, he’d pick apple crumble. Truth. Apple is his favourite, but he’ll accept apple and pear, apple and blackberry or rhubarb at a push. Me, on the other hand, well I’d choose any other dessert before a fruit crumble, usually something creamy and chocolatey like tiramisu, ooh, or maybe something really lemony like tarte au citron, yummm! It’s not so much that I dislike it, I just much prefer other things when given the choice, hence why I don’t make it as often as he’d like.

When Holly of Avenue Lifestyle and Anouschka Rokebrand asked me to collaborate on an Orchard to Table shoot and create a dessert using the freshly plucked apples and pears from De Olmenhorst, it had to be crumble. In an attempt to make a version I’d enjoy eating as much as he does (if that is even possible), and something slightly different, this is what I came up with. But first the orchard and the gorgeous Lisa (our model).

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Fresh from the orchard, I got busy baking whilst Holly did what she does best styling and making my kitchen and the table setting look absolutely gorgeous whilst Anouschka worked her magic capturing everything so beautifully.

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This crumble is light and fresh tasting, not heavily spiced with cinnamon, with a unique twist which makes it really special. I favour a traditional crumble topping of flour, brown sugar and butter, so as to show off the filling, if you prefer it crunchier you could easily add some oats, muesli or nuts.

Apple and Pear Crumble with Orange and Rosemary

Serves 6-8

For the filling

Juice and zest of half an orange

3 large elstar apples, peeled and diced into 2cm cubes

2 large pears, peeled and diced into 2cm cubes

50g salted butter

1 tbsp salted caramel or dulche de leche

50g soft light brown sugar

1/2 tsp cinnamon

Large sprig of rosemary

For the crumble

200g plain flour

150g salted butter, diced into 1cm cubes

100g soft light brown sugar

2 tsp finely chopped rosemary

50g dark chocolate chips/drops

Preheat the oven to 400°F (200°C). Starting with the filling, add all of the ingredients into a wide pan and place on a medium heat for about 5 minutes. Stir occasionally until the sugar has dissolved and the butter has melted. Remove the sprig of rosemary, tip the mixture into an ovenproof pie dish (approx 7”x10”) and set aside.

To make the crumble, place the flour, sugar and butter in a large bowl and rub the butter into the flour and sugar until it looks like crumbs and the butter is evenly distributed throughout. Stir in the finely chopped rosemary. Spoon half of the crumble mixture over the apples and pears. Sprinkle the chocolate drops evenly over the crumble and then cover with the remaining half of the crumble mixture.

Bake in the oven for 35-40 minutes until bubbling and golden on top. Serve with freshly whipped cream.

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Myself, Anouschka, Lisa and Holly (as seen here and here), have all been converted, but we probably don’t count! Would love for you to try it and let me know what you think. Perfect winter weekend comfort food x


For more on this shoot you can have a look at Holly’s post here and Anouschka’s post, including beautiful film images, here.

CREDITS | Styling and Concept: Holly Marder (Avenue Lifestyle) | Photography: Anouschka Rokebrand | Recipe and Food Styling: Ajda Mehmet | Model: Lisa Groothuijzen | Location: De Olmenhorst | Table Linen and Tea Towel: Dille & Kamille | Cream Plate: Hélène Millott Furnishings



Nothing sweeter than breakfast with best girls. I’m not talking about your average brunch, NOPI does it best, extra special. Ottolenghi’s french toast with star anise sugar and orange yoghurt still has me drooling and I have been making it that way ever since. Sometimes I use a combination of cinnamon and mixed spice (allspice) sugar but, for me, french toast without a little sweetness just doesn’t cut it!

There are times when I only want a savoury breakfast. I definitely have an unhealthy addiction to eggs, I eat far too many, any which way, with every meal pretty much. Shakshuka is best when I’m not starving and I make the time (not that it takes long to make), all store cupboard ingredients and super easy too.

I use Ottolenghi’s recipe from Jerusalem except I leave out the peppers and a couple of other little changes.

Serves 2

Olive oil

1 large onion, halved and sliced

2 cloves of garlic, finely chopped

2 tomatoes, roughly chopped

2 tsp tomato purée

1 tsp cumin

1 tsp sugar

200ml water

2 large eggs

3 tbsp thick yoghurt (I use Turkish)

Pinch of cumin

Drop of balsamic vinegar

Sea salt and black pepper

Heat a little oil in a non-stick pan and fry the onion on a medium heat for about 5 minutes. When the onions have softened and are beginning to colour add the garlic and cook for a further minute. Add the chopped tomatoes, tomato purée, cumin and sugar and cook for another minute or so. Pour in the water, increase the heat until it begins to boil and then reduce it slightly and let it simmer away and thicken for about 10 minutes. Taste and season with plenty of sea salt and pepper. Crack in two eggs and simmer gently until the whites are fully cooked and the yolk is still runny. Serve with a couple of dollops of yoghurt. I use Turkish yoghurt as it has a sharper flavour and I also mix in a pinch of cumin and a drop of balsamic vinegar. Serve with some crusty bread and fresh parsley if you have it.

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And my recent Instagram post

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