Strawberry, Banana and Coconut Milk Smoothie

Quick Post:¬†Yum! I tried this new-to-me non dairy milk for the first time last week in this smoothie. When I’m craving something sweet, this is what I make. The coconut milk makes this almost like an ice cream shake, but healthy – even better!¬†It’s rich and creamy without all the guilt ūüôā Whenever I make smoothies I use frozen bananas – it makes all the difference in the thickness.¬†Thanks for reading, enjoy!

Strawberry, Banana and Coconut Milk Smoothie –

  • 1/2 frozen banana
  • 5 frozen strawberries
  • 1/2 unsweetened coconut milk
  • 1/4 cup vanilla bean Greek yogurt
Directions –
1. Blend all ingredients together until smooth. Enjoy!

Peach and Raspberry Crumble

Peaches and raspberries were on sale at Publix today and I immediately thought of this yummy looking crumble that Joy shared last week. The last crumble I made was her recipe so, I trust her judgment on these things because it was so darn good. I’m not even sure if I’ll like the combination because peaches and raspberries aren’t fruits I gravitate to, but I’m always up for trying new things. Plus, I love anything with a crumb topping.

Verdict: Sweet, buttery, crumbly goodness! If you love these fruits, make this soon. Oh, and don’t forget the vanilla ice cream! Thanks for reading, enjoy!

Peach and Raspberry Crumble – adapted from Joy the Baker

  • 5-6 medium ripe peaches, sliced
  • 1 cup fresh raspberries (if using frozen, just thaw and drain)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.

Strawberry Pineapple Crumble

Joy the Baker is a huge inspiration to the baker in me! She has so many recipes to choose from, but this is one of her more recent posts. I love pineapple and strawberries together, so this is right up my alley. I have never seen anything like this – usually crumbles are made with apples, pears, peaches or mixed berries. I was intrigued by this combo and knew that I needed to try it out.

Verdict: This was ah-mazing! Even my husband who wont eat dessert unless is chocolate covered agreed that it was tasty. That’s a winner in my book! Enjoy:)

Strawberry Pineapple Crumble – adapted from Joy the Baker

    • 1 pound¬†strawberries, hulled and cut in half
    • 1 pound¬†peeled and diced fresh pineapple
    • 3 tablespoons¬†granulated sugar
    • 3 teaspoons¬†cornstarch
    • 1/4 cup¬†all-purpose flour
    • pinch of salt
    • 2/3 cup¬†all-purpose flour
    • 1 teaspoon¬†baking powder
    • 1/4 teaspoon¬†salt
    • 6 tablespoons¬†unsalted butter, cold and cut into cubes
    • 1 1/3 cup¬†old-fashioned oats
    • 1/4 cup¬†brown sugar
Directions –
1. Place a rack in the center of the oven and preheat oven to 350 degrees F.
2. Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss the mixture with the diced fruit. Set aside.
3. In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oats and toss together until the butter bits are about the size of the oat flakes.
4. Pour the oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
5. Remove the crumble from the oven and allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream.
6. Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.