“Fruit falls when you shake the tree. You have to keep making things happen.”
Brandi L. Bates

Peach & Cherry GF Granola Crumbles … deliciousness in little pots. Sorry I’ve been MIA for a bit, but was off to get the daughter into college. It’s been a busy last few months. Uni admissions, flights to Bangalore and back, and the times finally arrived for her to chase her dreams. She’s off to do design and art, something she absolutely loves, and earned a well deserved place in the college of her dreams.

Peaches and cherriesSo this was a quick dessert rustled up for her just before she left. It had everything she loved. Fruit, fruit and more fruit. Summer is for stone fruit and I just can’t get enough of them. The bazaars are flooded … mangoes, cherries, peaches, plums, apricots. As always, so much to do, and so little time. Peach & Cherry Crumble Gluten free Fruit crumbles are fun. Real fun. You can find several crumbles on PAB, gluten free and otherwise. They take minutes to rustle up, bake beautifully and make for wonderful summer dessert. Serve them warm, at room temperature, or chilled  … this is one dessert which will never let you down.

Peach & Cherry Crumble Gluten free I wanted to go gluten free this time around. It’s always fun to push your boundaries. I eventually ran out of time and decided to top the fruit with the GF Multigrain Granola which I make every week. It’s a great, great breakfast option, one that the better half looks forward to every morning.

Multigrain Granola And now I discover that it’s a great  option for topping bakes too! What could be better? The daughter absolutely LOVED it; scrape, scrape, scrape was all I could hear! Surprisingly the son loved it tremendously too. He’s a bit iffy when he gets a fruit overload in dessert. This time around however he asked if there were seconds!

Peach & Cherry Crumble Gluten free Of course I rolled up my eyes and declared he was lucky he got even one portion under the circumstances! The dessert almost never happened given all the running around that was going on! Peach & Cherry Crumble Gluten free  I’ve got some delicious mini cherry pies coming up soon! Do you love stone fruit as much as me? So what is your favourite fruit based dessert on the go?

Before I go, I’d love to announce the winner of the Rs 6000 Flipkart gift voucher from the contest sponsored by couponspy.in posted on the GF Mango Almond Quark Roulade. I’m thrilled to announce that the winner is Priya. Thank you all for entering. I loved hosting this!

[print_this]Recipe: Peach & Cherry GF Granola Crumble
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Summary: Peach & Cherry GF Granola Crumbles … Fruit crumbles are fun. Real fun. They take minutes to rustle up, bake beautifully and make for wonderful summer dessert. Serve them warm, at room temperature, or chilled  … this is one dessert which will never let you down. Serves 6

Prep Time: 10 minutes
Total Time: 40 minutes

  • Fruit filling
  • 500g cherries, pitted
  • 750g peaches, pitted, diced
  • Juice of 1 lime
  • 50g brown sugar {adjust as required}
  • 1/2 tsp vanilla bean powder
  • 25g instant oats
  • GF Granola Topping
  • 50g butter, chilled, grated
  • 50g GF multigrain granola {recipe here}
  • 25g brown sugar


  1. Preheat oven to 180C.
  2. Fruit filling
  3. Toss diced peaches, cherries, sugar and lime juice in a large bowl. Add the vanilla bean powder and oats. Toss well again to mix.
  4. Divide between ramekins.
  5. GF Granola Topping
  6. Gently and quickly toss all ingredients together in a large bowl.
  7. Assemble
  8. Divide equally over fruit, pressing down gently to cover fruit completely.
  9. Place on baking tray and bake for 30 minutes until topping is light golden brown and fruit juices are bubbling a little over the sides.
  10. Serve warm or at room temperature, even chilled if you like with a scoop of vanilla ice cream, unsweetened cream etc.


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“Cake is happiness! If you know the way of the cake, you know the way of happiness!
If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Stone Fruit & Quark Mousse Layered CakeStone Fruit & Quark Mousse Layered Cake ... a light lemon scented sponge layered with  a homemade quark cheese & cream filling. The filling taken to a delicious summery high with a stone fruit pie filling inspired by a recipe from Pioneer Woman. Turned out to be a fruity and delicious birthday cake!

Stone Fruit & Quark Cream Layered Cake Another birthday, another cake. Summer birthdays are a little bothersome. Humid summer birthdays even more. My dad’s birthday falls in July. If the heat isn’t bad enough, with the monsoons here too, the humidity threatens to play spoilsport. Nothing behaves. NOTHING! The only bright spot … cartloads of stone fruit!

Summer Stone FruitThe cream does not get whipped up. The double cream that I have bought locally disappointed once again. Thankfully I had made some quark the night before as I had this Quark Mousse Cake with Roasted Balsamic Strawberries in my head.

Stone Fruit & Quark Cream CakeQuark adds a special yumminess to the cream filling. The slight undertones of tanginess of the curd cheese pair really well with stone fruit {and berries too}. I use quark a lot as you can see here. Now it makes me happy to see my friends and local food bloggers like Cookaroo and White Ramekins experiment with this very simple to make curd cheese.

Stone Fruit & Quark Cream Layered Cake I was in and out of the fridge with the cake. In weather like this, you have to work really fast. But it was fun. You learn to push the boundaries. A collar I didn’t think possible in this weather became possible. Shooting while piping it etc certainly wasn’t. 2 minutes out of the fridge in a hot kitchen and the lace collar curled up and threatened to melt.

Stone Fruit & Quark Cream Layered Cake I discovered a new stone fruit on the shelves this summer, actually only a day ago. It looks like a green plum, and I thought greengage maybe. But the guy at the bazaar muttered something quite inaudible like ‘pericosa‘. Googled forever and didn’t find anything. Leafed through one of my favourite cookbooks Fine Cooking In Season, and sure enough I found a listing under plums. The book is a wonderful reference on fresh produce in season. I’ve had it for 3 years and I turn to it often!

Stone Fruit & Quark Cream Layered Cake These are called Mariposa plums, and are being cultivated locally in Manali, nestled in the Kullu  Valley in the Himalayas. So pretty and pretty delicious too, I couldn’t believe the deep red inside when  I cut through one. Stunning!

Stone Fruit & Quark Cream Layered Cake & mariposa plumsSo in they went as well into the bowl with the pitted cherries with a few regular plums, all having a blast together. You could just do a cherry pie filling if you like. Our cherry season is at its fag end even as peaches and plums flood the bazaar.

Stone Fruit & Quark Cream Layered Cake I added some Camisoni premium lemon extract to the sponge. Lemon and fruit pair really well. The deep aromatic extract added a lot of flavour to the sponges. Together the lemon sponge, quark mousse and stone fruit gave the Stone Fruit & Quark Mousse Layered Cake the refreshing feel of summer.

Which brings me to the winners of the Camisoni tip and tricks giveaway. Our three winners are Yasmin, Andrea and Sangeeta. Will mail you soon for your mailing address! Congratulations to the three of you. Thank you all for the wonderful tips.


Recipe: Stone Fruit & Quark Mousse Layered Cake your picture

Summary: A delightful and light special summer cake, this Stone Fruit & Quark Mousse Layered Cake celebrates the bounty of nature. You can make the sponge and fruit filling a day ahead to simplify the process. A delicate dark chocolate lace border adds to the appeal and contrasts well with the quark mousse and stone fruit.

Prep Time: 45 minutes
Total Time: 2 hours plus cooling/chilling

  • Sponge Cake {Make 2 sponges. Recipe is for 1 7.5″ cake}
  • 3 eggs
  • 100g sugar
  • 1/2 a vanilla bean scraped {or 1 tsp vanilla extract}
  • 1/2 tsp Camisoni lemon extract
  • 75g plain flour
  • Quark Mousse
  • 400gms quark cheese {homemade recipe here}, chilled
  • 200ml low fat cream, chilled
  • 100g icing sugar
  • 1/2 vanilla bean, scraped
  • Stone fruit pie filling {adapted from here}
  • 300g Sweet Cherries, pitted
  • 5 plums, pitted, chopped
  • 50g brown sugar
  • 20g butter
  • Juice of 1/2 a lime
  • 1 tsp cornstarch
  • 1/4 teaspoon almond extract


  1. Sponge Cake 
  2. Preheat the oven to 180C. Line 2 X 7.5″ round tins with baking parchment.
  3. Beat the eggs with the sugar and vanilla bean until thick and mousse like {about 7-10 minutes}. Add lemon extract and beat again.
  4. Gently fold the flour in, making sure you don’t lose volume. Add the flour gradually, 2 tbsp at a time, to make sure it mixes through.
  5. Turn the batter gently into the prepared tins, and bake until done for about 30-35 minutes, or till the tester comes out clean.
  6. Cool on racks for 5 minutes, turn out from tins gently, and allow to cool completely.
  7. Stone fruit pie filling
  8. Place the fruit with brown sugar in a non reactive sauce pan and simmer for a couple of minutes until bubbly and gooey. {I added the scraped shells of the vanilla beans too}.
  9. Stir in the butter.
  10. Stir the cornstarch into the lime juice and pour into pan, stirring constantly until the filling thickens. {you can add a teeny bit more cornstarch in 1 tbsp of water if it doesn’t thicken to your desired consistency. It will thicken further as it cools}
  11. Add the almond extract. taste and adjust sweetness if required.
  12. Cool to room temperature, then chill for a few hours. It should be nice and thick, jam like.
  13. Quark Mousse
  14. Whip the low fat cream with sugar to medium peaks.
  15. Whip the quark cheese in a large bowl until smooth.Gently fold in the whipped cream.
  16. Reserve about 1 – 1 1/2 cups for frosting the cake.
  17. Add the stone fruit pie filling to the remaining quark mousse filling. make sure you use just enough to keep the consistency firm. You might have some left over. {It’s delicious over ice cream, in layered parfaits etc}
  18. Assemble Cake
  19. Slice the sponges horizontally into two.
  20. Sandwich the layers with the quark mousse and pie filling mix
  21. Frost the sides with some of the reserved quark mousse
  22. Add a lace border if you like and then cover the top the remaining reserved mousse.
  23. Top with the reserved pie filling and some fresh stone fruit if you like.
  24. Finish the top and edges off with chocolate shavings etc.
  25. Chill well before serving so that the flavours mature.


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“A gourmet who thinks of calories is like a tart who looks at her watch. ”
James Bear

Cherry Yogurt TartCherry Yogurt Tart. This was a tart that swept me off my feet. It’s adapted from a recipe that keeps popping up on and off on blogs. With the flood of recipes to try, one tends to get lost and lose priority. Is it just me? Well this tart or pie {not sure which category it fell into} had been kept waiting too long. This turned out to be a tart, not a pie as most blogs call it. The Kitchn has a neat piece on Pie vs Tart 

A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom crust. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.

Cherry Yogurt TartThere are several references to the recipe across the net. The origins are quite blurred. Most folk talk about the recipe being handed down from a great aunt and having got  it from a friend. The ingredients are the same. Strangely enough all it takes to make it is a pie crust or tart bottom, yogurt and condensed milk. {It’s vegetarian too. No eggs, no gelatin}

Stone fruitI had some yogurt draining in the fridge to make fro yo. It’s the season for frozen goodies but I had a really full freezer that day. So I thought cheesecake with summer fruit. A friend had recently reached out to me for a baked eggless cheesecake recipe. That was still playing in my head. {Hiral, this cherry yogurt tart is very close to a baked eggless cheesecake. We loved it!! I thought of you throughout.}

Cherry Yogurt Tart With muddled thoughts I figured images might inspire me, so I began googling for images … and BINGO! There it was. Just the perfect tart or pie with ingredients that I had on hand, well almost. What ‘clinched’ the deal was that I had a loose bottomed rectangular tart pan that Sous Chef had used. She really turned out a stunner.

Cherry Yogurt Tart Strange tart this. It’s a little unbelievable that you can turn out a set tart with just two basic ingredients with 10 minutes of baking. Defies logic. Yet, my recent tryst with the Simplest & Best Dark Chocolate Mousse that used two ingredients convinced me otherwise. I thought, “If that was sensational, this might well surprise too. ” 

Cherry Yogurt Tart And surprise it certainly did! Within 10 minutes of baking, it was a little firm to touch. I gently pulled it out of the oven to cool it on the rack and was scared to spill the filling. It hung on in there. ’twas a long overnight wait and once the kids were on the bus, I RACED to demold it. Looked on in amazement as it was firm.

Cherry Yogurt Tart My only concern is the biscuit base which didn’t remain very crisp. Most recipes refer to ‘tennis biscuits‘ which were new for me. Some more googling pointed towards South Africa where these biscuits are firm favourites. I think graham crackers might work a little better than the ginger nut cookies I used. CherriesSo with a tart tin from Sydney {one of my favourite buys to date}, a recipe with two basic ingredients, some balsamic roasted cherries in the fridge, I put together this tart. With my sis visiting from the US, being the 4th today, I thought I’d give the yogurt tart some blue and red too. Frozen blueberries which I bought to try locally {very disappointing} and white sprinkles did the trick!!

Cherry Yogurt TartThe verdict was ‘high fives’ all around. The texture and taste of the Cherry Yogurt Tart is very close to a cheesecake, and leaves you wanting for more. {Very satisfying in Mr PABs words}.

[print_this]Recipe: Cherry Yogurt Tart 
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Summary: As simple as a tart can get, this Cherry Yogurt Tart is one of the fastest and sweetest ways to a quick dessert. A make ahead tart that sets amazingly, is eggless and uses two basic ingredients for the filling, is quite magical. Adapted from Sous Chef

Prep Time: 15 minutes
Total Time: 25 minutes plus chilling

  • 200g ginger nut cookies, crushed
  • 100g melted butter
  • 350g hung yogurt, thick
  • 150g regular yogurt
  • 1 tin condensed milk
  • 2 tsp Kirsch {optional}


  1. Mix the melted butter and the crushed biscuits. Turn into the bottom of the prapared tin and press to form base. Chill for 30 minutes.
  2. Preheat the oven to 180C. Grease a rectangular 4″ X 14″loose bottomed tart tin {or a 9″ round loose bottomed tart tin}
  3. Place both yogurts and condensed milk with Kirsch if using in a large bowl and whisk until smooth.
  4. Pour over the chilled biscuit base and place in the oven for 10 minutes only.
  5. Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
  6. Top with fresh fruit, balsamic cherries, or just serve as is.


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