Apple-Blackberry Crumble

Apple-Blackberry Crumble

Apple-Blackberry Crumble

I know what you going to say… Crumble in November? Continue reading


Overnight Oats


Overnight oats

Overnight oats

Breakfast anyone? How about overnight oats with coconut milk, caramelized bananas, grated apple, fresh berries and tahini! Continue reading

Butternut Squash – Apple Soup {Roasted Veggies, Cashew Milk, Non Dairy, Vegetarian}


It’s hard to believe that it’s been over 2 months since my last blog! Between renovation and being busy at work, I didn’t have much time to cook anything special. We are not completely done, but things slowly going back to normal.

Today I am sharing the Butternut Squash-Apple Soup. This is a perfect recipe for fall! Slow roasting the squash, apple, and onion together makes them tender and flavorful. Cashew milk makes the soup rich and creamy. The combination of Granny Smith and red apples like Gala adds a tangy sweet flavor to this delicious soup. Serve with warm crusty bread for dipping. Continue reading

Apple Coffee Cake


Enjoy this delicious coffee cake with cup of tea or coffee in the morning or afternoon! The sour cream in this cake batter helps make a tender moist cake. The cake flour will help make this coffe cake a little lighter, but if you only have regular flour, use just over 1 1/2 cups for the batter. You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.

YIELD: One 9-inch Cake

Use whichever your favorite nuts are for the topping: pecans, walnuts, hazelnuts, or almonds.


For the crumb topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher or sea salt
  • 4 tablespoons cold unsalted butter, cut into small chunks
  • 3/4 cup finely chopped nuts (walnuts, pecans, hazelnuts, or almonds)

For the batter:

  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup (one stick) unsalted butter, soften
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 2 cups peeled and grated apples, about 3-4 medium apples


  1. Preheat oven to 350°F. Butter and flour a 9-inch pan.
  2. Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, and salt for at least 20 seconds. Set aside.
  3. With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract and sour cream. Mix in the grated apples until combined.
  4. Stir in the flour mixture until just combined. Spread the batter in the prepared pan.
  5. Make the topping: In a bowl combine the flour, brown sugar, cinnamon, and salt. Pinch in the butter, until it looks like coarse crumbs. Mix in the chopped nuts.
  6. Sprinkle the topping over the batter and then bake. Bake for about 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan. Cut and serve.


Adopted from “whiteonricecouple” with few changes.