“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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“Ice cream is happiness condensed.”
Jessie Lane Adams

Peach Mango Low Fat Ice CreamPeach Mango Low Fat Ice Cream… nothing screams more comfort in summer than frozen fruit dessert! I do loads of frozen yogurt every summer. The last week I looked at my fridge full of mangoes and peaches and just knew an ice cream was in the future. There are days when fro yo will satisfy the craving, and then there are days when I want to ‘up the luxury‘. Just a teeny bit. A little cream can do no harm!Peach Mango Low Fat Ice Cream It was one of those days where a creamy ice cream craving was developing. It began with the trappings of  a fro yo, and ended up being a low-fat ice cream. This was such fun to make and absolutely delicious. Maybe next time, we’ll see a nice, rich, full fat ice cream. Maybe!

Peach Mango Low Fat Ice Cream With stone fruit a plenty this summer, now the monsoon showers are literally drowning North India. As we wade through the streets, I think we’re looking at the last peaches and plums of the season. Cherries have been bid adieu, and peaches look set  to follow! Plums appear to be the hardiest of the lot. Mangoes, of course, will be here for a while longer, another month at least. Peach Mango Low Fat Ice Cream 600North India has seen a really good stone fruit crop this year. The Peach Mango Low Fat Ice Cream is a wonderful and delicious way to celebrate it. Creamy, fruity, slight undertones of almond, it turned out bowl licking good. Stone Fruit SummerI froze some in a bowl, and piped the rest into kulfi / popsicle molds. I loved how sweetly the popsicles turned out. So easy to serve this way, and such a treat to see the kids greedily lick the sticks even when there was nothing left on them! Coco got lucky with a few licks too!Peach Mango Low Fat Ice Cream It’s been a satisfying season and I really love how versatile stone fruit are. We’re looking at the fag-end of the season, so I intend to pack in as much as possible … into our tummies, and  hopefully onto the blog too!

You can find a variety of  Stone Fruit Recipes on PAB.
Do you have a favourite stone fruit recipe? I’d love to know!

[print_this]Recipe: Peach Mango Low Fat Ice Cream  your picture

Summary: A refreshing and delicately flavoured low-fat frozen treat. The addition of almond extract gives this Peach Mango Low Fat Ice Cream a special flavour. This is a nice way to preserve excess fruit of summer for later use.

Prep Time: 5 minutes
Total Time: 15 minutes plus freezing time

  • 5 peaches, peeled, stoned, diced
  • 2 mangoes, peeled, stoned, diced
  • 200ml low-fat cream, chilled
  • 200g hung yogurt {thick}, chilled
  • 200g castor sugar
  • Juice of 1 lime
  • 1 tbsp vodka
  • few drops almond extract


  1. This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
  2. Place chopped fruit in a bowl and freeze overnight.
  3. Place cream, yogurt, frozen fruit, vodka, almond extract, lime juice and sugar in bowl of TM. Process for 1 minute at Speed 10 till thick and smooth. Taste and just sugar if required. Process further, scraping sides with TM spatula, until well blended.
  4. Serve immediately or place in freezer safe bowl or pipe into popsicle molds in freezer.


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“Anything is good if it’s made of chocolate.”
Jo Brand

Dark Chocolate Mousse with Balsamic Cherry Sauce My love for individual desserts in glasses knows no end, and I loved these glasses from Urban Dazzle the minute I saw them. Stunning and a million ways to use them, my first thought was dessert, maybe chocolate. Soon I proudly strutted Dark Chocolate Mousse with Balsamic Cherry Sauce in these beauties! They complimented each other beautifully … I think it was meant to be!Dark Chocolate Mousse with Balsamic Cherry SauceNice wine glasses said Mr PAB! Do you remember the Urban Dazzle goodies I received a while ago? I was lucky enough to get another lot of glassware to get creative with. This gorgeous set of glasses, goblet like, was something I’d never seen before, yet something I would instantly pick – pretty, versatile, stand out design, good quality glass, fabulous ridge and ever so attractive!Summer Cooler Urban DazzleI have a ‘thing’ for stem glass. I am also very skewed towards traditional glasses, crockery, cutlery etc. Modern design doesn’t normally catch my eye but these Alternato A.P tumblers were different. Functional and neat, appealing too, these are easily my favourite already. Despite being wine glasses, so much versatility!Summer Cooler Urban DazzleThoughts flew through my head when I unpacked them {received them via courier, well packed indeed}. Tiger Shrimp Gamba like from the Leonardo day out at Olive recently! Ooh they would look great! Or a gazpacho … stunning red shining through? Peach Lime Cooler

Summer Cooler Urban Dazzle I did a set of coolers as well, inspired too by the Luigi Bormioli Michelangelo Masterpiece Jug that was part of the parcel. Made a refreshing, full of flavour Peach Lime Cooler adapted from What Megan’s Making. I love the spout and the curves of the pitcher! The crystal clear glass shows off vibrant colours beautifully!Peach Lime CoolerVery artistic! It would look great on a picnic table with  a vibrant punch, ice tea, cooler, or sangria. A true masterpiece of Italian make, this belly pitcher from Luigi Bormiolo is a chic addition to any serving set or barware. Urban DazzleI also did a Wild Indian Java Plum Juice with all its purple goodness, and Raw Mango Panna too. The latter neither beautiful nor vibrant to look at, packs a punch in summer! I have begun using natural raw sugar {khand / bura in India}, palm sugar {gur} or honey for my coolers.Stone Fruit SaladI went on to make a Stone Fruit Summer Salad which was as refreshing as can be. The dieting diva immediately declared that I must make some everyday … I could see myself peeling peaches, plums and mangoes till kingdom came!! The salad – peeled and cut peaches, plums and mangoes tossed in a sugar lime syrup {about 1/2 cup powdered sugar and 5-6 limes} and left to mature for half an hour …nice!Dark Chocolate Mousse with Balsamic Cherry SauceThe cherry on the cake was this Dark Chocolate Mousse with a Balsamic Cherry Topping that got made by default thanks to the power grid failure. My frozen cherries needed to get out of the freezer and be made into something! This was it!Dark Chocolate Mousse with Balsamic Cherry SauceI had a cherry sorbet, pink and vibrant in mind for these glasses. But fate had other plans, and nothing frozen was going to happen in a while. My next best bet was dark chocolate which really pairs well with cherries. I used a similar mousse recipe from the Dark Chocolate Cherry Mousse Cake I made in June.Dark Chocolate Mousse with Balsamic Cherry Sauce

So tell me dear readers, what would you use these glasses for, other than wine of course! 

Recipe: Dark Chocolate Chili Mousse
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Summary: A smooth as silk dark chocolate mousse topped with a balsamic cherry sauce. Seductive make ahead dessert. {Serves 6}

Prep Time: 15 minutes
Total Time: 45 minutes

  • Dark chocolate mousse
    {adapted from the Thermomix cookbook}
  • 4 eggs, separated
  • Pinch of cream of tartar
  • 70gm powdered sugar, divided
  • 1/2 vanilla bean scraped
  • 1/2 t vanilla bean powder {or paste}
  • 1 tsp chocolate chili powder {0r 1/2-1/2tsp chili powder} optional
  • 50g unsalted butter
  • 40g low fat cream, room temperature
  • 170g dark chocolate, chopped
  • 200ml low fat cream, chilled, beaten to medium peaks
  • 5g {1t} gelatin powder dissolved in 1 1/2 tbsp of water
  • Balsamic Cherry Topping
  • 500g cherries, stoned {net weight}
  • 2-3 tbsp balsamic vinegar
  • 3-4 tbsp brown sugar
  • 1/2 vanilla bean shell from above


  1. Recipe is for the Thermomix. I reckon it can be adapted with the same proportions for regular top of the stove cooking, like a creme patisserie.
  2. Heat empty TM bowl for 2 minutes at 50C, speed 2.
    Insert Butterfly. Place egg whites in TM bowl with cream of tartar and beat for 4 minutes on speed 4 with MC off.
  3. Through hole in the lid, add half the sugar, 1 tsp at a time during the last minute. Set aside in a large bowl. remove butterfly.
  4. Without cleaning, place yolks, remaining sugar, vanilla bean powder and scraped seeds, butter, 40g cream and chocolate into TM bowl. Cook for 4 minutes at 70C on speed 3.
  5. Add a third of the beaten egg whites back into the bowl and stir for 10 seconds on reverse + speed 3. Add to the remaining whites.
  6. Fold everything gently together, including gelatin. Divide between glasses and chill for about an hour until slightly set.
  7. Balsamic Cherry Topping
  8. Place all ingredients in a non reactive pan and simmer for 3-5 minutes until the cherries soften and give up their juice. Make sure you don’t overcook the cherries, else they wont hold shape.
  9. Drain the cherries and reserve in a bowl. Return the syrup back to the pan and reduce until thick and syrupy. Pour back over the reserved cherries, cool and then chill. can be made a day or two ahead. It will thicken slightly in the fridge.

Recipe: Peach Lime Cooler your picture

Summary: A great way to use up the bounty of summer fruit. Refreshing and ‘peachy’, this is a great summer cooler. Adapted from What Megan’s Making. Serves 6-8

Prep Time: 15 minutes
Total Time: 30 minutes

  • 500g peaches, peeled and chopped
  • 100g raw sugar {or honey; adjust according to sweetness of fruit}
  • 1 cup fresh lime juice (about 12 limes)
  • 5 cups water {or soda}


  1. In a sauce pan bring to a boil the peaches, sugar and water. Reduce heat, and simmer until the sugar is fully dissolved, about 10 minutes.
  2. Using an immersion blender (or a regular blender), puree the peach mixture until smooth. Pour through a strainer, and press through to get out all of the juice. Cool completely.
  3. Once cool, in a pitcher combine the peach mixture with the lemon juice, stir until well combined. Serve chilled over ice.


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Also find me on The Rabid Baker, The Times of India

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