- Cut melon in half,
- Scoop out seeds
- Fill melon with Fruit and Greek Yogurt
- Grab spoon
Readers be warned, this recipe is music to the ears of anyone who doesn’t bake, and nails on a chalkboard to anyone who does.
How did I make this fruit crumble? By dumping all the ingredients together and putting it in the oven!! No measuring, just guessing and eyeballing.
This recipe was inspired by all the ripe fruit in my kitchen. My family was away on vacation this weekend and I had a lot of leftover fruit because they weren’t around to help me eat it. I needed to whip something up before the fruit went bad and ended up in my trashcan, so I made this crumble to surprise them with an afternoon snack upon their return home.
What you need: Handfuls, pinches, and guesstimates of…
For Crumble: flour, egg, oats, brown sugar, coconut milk, melted butter, chopped nuts
For Fruit: peaches, pineapple, (or any other fruit in your kitchen that will go bad soon), cinnamon, nutmeg, salt
Preheat oven to 375 degrees. Combine crumble ingredients into bowl. Oats is the dominant ingredient here, Combine oats with other dry ingredients. Think “healthy” -do not add too much sugar. Or try using agave or stevia as a substitute. Combine the coconut milk, egg, and butter. Pour in and mix with fork. Use enough to make the ingredients stick together -not soupy. Set aside.
Combine the fruit ingredients into a bowl. I like a lot of cinnamon flavoring so I doused mine in it, add a pinch of salt and some nutmeg. Once they were coated I plopped them into a good-sized baking pan, topped them with the crumble, sprinkled more chopped nuts on top, and put them in the oven for 40 minutes.
Out popped a warm dish of juicy fruit and crusty topping! …like pie but easier 🙂 And for following all of my instructions meticulously, I award all of you 5 gold stars! Hooray for cooking! Serving suggestion: serve in fancy looking bowl with greek yogurt (or vanilla ice cream).
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This is one of many posts where I guarantee reference to Pink Rabbits. For any The National fans out there, don’t be too hopeful, this is just a smoothie recipe, but add some liquor and we can toast to the real Pink Rabbits later.
For every one else, just know Pink Rabbits is a song from the much anticipated and very excellent 6th album by The National. My favorite band, give them a listen, they will be your favorite band too one day.
What you need
- Pineapple, 3 rings
- 1 Banana
- Strawberries, a handful (approx 1 cup)
- 6 oz Coconut Milk
Pile them into the blender, pulse, blend.
Observe the lovely pink color and sweet aroma. Now top with pineapple stalks, two each for rabbit ears. Sit in a fainting chair, enjoy. (or add tequila – get buzzed, Matt Berninger style)
For more of my healthy and nutritious smoothies, try the recipes listed below
And for more about The National… keep coming back! 😉
- Kale Banana Nectarine Smoothie, with Love
- Pineapple Kale Smoothie
- Who What Wear – With The National| Los Angeles
Green smoothies are one of my favorite foods, why? because they make Kale taste really really good.
This recipe makes two cups, and at only 131 calories per serving this is enough for your breakfast (all of it for 262 calories), or split it in two and share as a snack!
What you need
- 1 ripe nectarine
- 1 ripe banana
- 1 cup kale (I use 3 stalks)
- 1 cup unsweetened coconut milk
- 1 cup crushed ice
- 2 ripe strawberries
Blend! Any blender will work just fine, 2 minutes of blend time should do the trick, pulse the blades at first to get the ingredients small enough to mix. If the kale pieces still look to big, blend again. The drink should be a light green with purple and green freckles.
To top it off, I cut strawberries into hearts (cut the stem out in a V and chop the strawberry lengthwise). Use a knife to insert them into the drinks and flatten them against the glass. This tactic is not only cute, but might still turn on those who do not prefer “freckled” beverages 😉
Nutrition facts retrieved from MyPlate at livestrong.com