You guys . . . spring is well and truly in the air.

And I’ve got the hay fever to prove it . . . hot right?

But you guys . . . with my springtime hay fever come spring time fruit

Holla!

love, love, love that!

Seriously, I have been craving blueberries like a pregnant woman craves pickles and ice cream for what seems like months now!

No I’m not pregnant, calm down . . . just suffering with M-A-S-S-I-V-E spring time fruit cravings . . .

For Real!

I am so excited to see blueberries ripe and ready for the eating I can’t even tell you. I mean I have been eyeing them off for the last few weeks when we have been doing our grocery shopping . . . maybe even sneaking back into the store every now and then just to see if they are on sale because despite my insane and every increasing craving I just could not bring myself to pay $10 for one lil punnet.

Stupid money!!!

But you guys . . . spring is in the air . . . and blueberries are on sale for $3.99 and I am one happy lady!

I could hardly contain my excitement (← read crazy lady doing a happy dance in the middle of the produce section . . . true story . . . I have no shame)

$3.99 . . . cah-razy!

So, I made you a crumble . . . not just any ol’ crumble this baby tastes like christmas . . . and that’s totally my favourite.

This crumble is so simple, so sweet and just all kinds of incredible.

Best summer/spring dessert to date. You could totally serve it with some greek yoghurt for breakfast or a big ol’ scoop of vanilla ice cream for a killer dessert.

Or both . . .

Apple and Blueberry Cardamom Crumble
Serves 8+

Ingredients –

6 apples, thinly sliced (I used granny smith)

1 cup blueberries (if using frozen do not thaw before using)

2 tablespoons brown sugar

1/4 teaspoon salt

1/8 teaspoon cardamom

1 tsp cornflour

For the Crumble –

1/4 cup rolled oats oats

1/4 cup brown sugar

1/4 cup wholewheat pastry flour (I used Bob Red Mill – plain flour would work just fine though)

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon cardamom

2 tablespoons butter, softened to room temperature.

Optional for serving –

Vanilla Ice cream

Greek Yoghurt – (Chobani is the bomb . . . FYI)

Method –

Preheat oven to 175’C (350’F)

Peel apples and cut them in quarters, emove the cores and slice thinly.

Throw your sliced apples into a baking dish (I used 13×7 Inch) and add brown sugar, salt and cardamom and stir to combine.

Add blueberries and cornflour and gently stir to combine.

In a small bowl combine your crumble ingredients. Use either a fork or your fingers and “stir” until butter is broken down and ingredients are well combined.

Sprinkle the crumble mix over the apple and blueberries as evenly as you can then bake for 35-40 mins.

Until apples have softened and crumble is golden brown and smelling all kinds of incredible.

Serve with a big ol’ scoop of your favourite vanilla ice cream . . . or some plain greek yoghurt (I highly recommend Chobani . . . I speak from experience people . . . ah-mazing . . . just sayin’)

Yes I realise there are no photos of this crumble with yoghurt because I may or may not have inhaled, devoured enjoyed the last of it so much that I couldn’t tear myself away to grab my camera . . . sorry . . . but not really . . . it was deeeeelicious!

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Printable Version –

Apple and Blueberry Cardamom Crumble
Serves 8+

Ingredients –

6 apples, thinly sliced (I used granny smith)

1 cup blueberries (if using frozen do not thaw before using)

2 tablespoons brown sugar

1/4 teaspoon salt

1/8 teaspoon cardamom

1 tsp cornflour

For the Crumble –

1/4 cup rolled oats oats

1/4 cup brown sugar

1/4 cup wholewheat pastry flour (I used Bob Red Mill – plain flour would work just fine though)

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon cardamom

2 tablespoons butter, softened to room temperature.

Optional for serving –

Vanilla Ice cream
Greek Yoghurt – (Chobani is the bomb . . . FYI)

Method –

Preheat oven to 175’C (350’F)

Peel apples and cut them in quarters, emove the cores and slice thinly.

Throw your sliced apples into a baking dish (I used 13×7 Inch) and add brown sugar, salt and cardamom and stir to combine.

Add blueberries and cornflour and gently stir to combine.

In a small bowl combine your crumble ingredients. Use either a fork or your fingers and “stir” until butter is broken down and ingredients are well combined.

Sprinkle the crumble mix over the apple and blueberries as evenly as you can then bake for 35-40 mins.

Until apples have softened and crumble is golden brown and smelling all kinds of incredible.

Serve with a big ol’ scoop of your favourite vanilla ice cream . . . or some plain greek yoghurt (I highly recommend Chobani . . . I speak from experience people . . . ah-mazing . . . just sayin’) Yes I realise there are no photos of this crumble with yoghurt because I may or may not have inhaled, devoured, enjoyed the last of it so much that I couldn’t tear myself away to grab my camera . . . sorry . . . but not really . . . it was deeeeelicious!

What’s your favourite spring/summer fruit?

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Nutritional Info (approx per 1/8th) obtained using myfitnesspal.com –

Cal – 142
Fat – 1
Carbs – 31
Protein – 2
Fiber – 4