Ginger Poultice for Arthritis Pain

Friday, 27 February 2026

Crumble Recipes - Mixed Berry, Mango Pineapple and Apple

There is something timeless and comforting about a warm fruit crumble. With its bubbling, jammy filling and golden, buttery topping, crumble is one of those desserts that feels both rustic and indulgent. Whether you prefer classic apples, bright berries, or tropical flavors, a good crumble recipe adapts beautifully to the seasons—and to whatever fruit you have on hand.

Below are three irresistible fruit crumble recipes: a traditional apple crumble, a mixed berry crumble, and a tropical mango-pineapple crumble. Each one delivers rich flavor, a crisp topping, and that perfect contrast between tender fruit and crunchy crumbs.

---

## 1. Classic Apple Crumble

Few desserts are as beloved as a warm apple crumble. Think of it as a simpler cousin to Apple Pie—no rolling pins, no pie crust, just layered comfort in a baking dish.

### Ingredients

**For the filling:**

* 6 large apples (Granny Smith or Fuji work well), peeled and sliced

* ½ cup brown sugar

* 1 tablespoon lemon juice

* 1 teaspoon ground cinnamon

* ¼ teaspoon nutmeg

* 1 tablespoon cornstarch

**For the crumble topping:**

* 1 cup all-purpose flour

* ½ cup rolled oats

* ½ cup brown sugar

* ½ teaspoon cinnamon

* ½ cup cold unsalted butter, cubed

* Pinch of salt

### Instructions

1. Preheat oven to 350°F (175°C).

2. Toss sliced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.

3. Spread evenly in a greased 9-inch baking dish.

4. In a bowl, mix flour, oats, sugar, cinnamon, and salt.

5. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.

6. Sprinkle topping evenly over apples.

7. Bake 40–45 minutes, until golden brown and bubbling.

### Why It Works

The tartness of the apples balances the sweetness of the crumble topping. Cinnamon and nutmeg enhance the warmth, making it perfect for cooler evenings. The oats add texture, giving the topping that satisfying crunch.

Serve warm with vanilla ice cream or whipped cream for a dessert that feels both nostalgic and luxurious.

---

## 2. Mixed Berry Crumble

Bright, juicy berries create a vibrant crumble bursting with color and flavor. Inspired by summer desserts like Cobbler, this version uses a buttery crumb instead of biscuit dough for a lighter finish.

### Ingredients

**For the filling:**

* 2 cups strawberries, hulled and halved

* 1 cup blueberries

* 1 cup raspberries

* ¾ cup granulated sugar

* 2 tablespoons cornstarch

* 1 tablespoon lemon zest

* 1 tablespoon lemon juice

**For the crumble topping:**

* 1 cup flour

* ½ cup brown sugar

* ½ cup rolled oats

* ½ cup sliced almonds (optional but delicious)

* ½ cup cold butter, cubed

* Pinch of salt

### Instructions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, gently combine berries with sugar, cornstarch, lemon zest, and lemon juice.

3. Transfer mixture to a greased baking dish.

4. Combine flour, sugar, oats, almonds, and salt in another bowl.

5. Cut in butter until crumbly.

6. Sprinkle topping evenly over fruit.

7. Bake 35–40 minutes until topping is golden and berries are bubbling thickly.

### Why It Works

Different berries provide layers of sweetness and tartness. Blueberries add depth, strawberries bring sweetness, and raspberries give a slightly tangy bite. Lemon zest brightens the entire dessert.

If using frozen berries, don’t thaw them first—just add an extra teaspoon of cornstarch to absorb excess juice.

This crumble is excellent served slightly warm with Greek yogurt for a lighter option or classic vanilla ice cream for indulgence.

---

## 3. Tropical Mango-Pineapple Crumble

For a sunshine-inspired dessert, try this tropical variation featuring juicy mango and pineapple. The flavor combination is reminiscent of the fruit-forward profile you might find in desserts from Jamaica or other Caribbean islands, where mangoes and pineapples thrive.

### Ingredients

**For the filling:**

* 2 ripe mangoes, diced

* 1½ cups fresh pineapple chunks

* ½ cup brown sugar

* 1 tablespoon lime juice

* 1 tablespoon cornstarch

* ¼ teaspoon ground ginger

**For the crumble topping:**

* 1 cup flour

* ½ cup shredded coconut

* ½ cup brown sugar

* ½ cup cold butter, cubed

* ¼ teaspoon salt

* ¼ teaspoon cinnamon

### Instructions

1. Preheat oven to 350°F (175°C).

2. Toss mango, pineapple, sugar, lime juice, cornstarch, and ginger together.

3. Spread evenly into a greased baking dish.

4. Mix flour, coconut, sugar, salt, and cinnamon.

5. Cut in butter until crumbly.

6. Sprinkle topping evenly over fruit.

7. Bake 35–40 minutes until golden and bubbling.

### Why It Works

Mango provides sweetness and a soft texture, while pineapple adds acidity and juiciness. Lime juice brightens the filling, and ginger enhances the tropical warmth. The coconut in the topping adds both texture and a subtle sweetness that pairs beautifully with the fruit.

For an extra indulgent twist, drizzle with caramel sauce or serve with coconut ice cream.

---

## Tips for the Perfect Crumble

No matter which fruit you choose, a few simple techniques guarantee success:

### 1. Use Cold Butter

Cold butter ensures the topping stays crumbly rather than turning into a paste.

### 2. Balance Sweetness

Taste your fruit before adding sugar. Very sweet fruit may need less sugar; tart fruit may need more.

### 3. Don’t Skip Thickener

Cornstarch (or flour) prevents the filling from becoming watery. This step keeps the crumble rich and spoonable rather than soupy.

### 4. Let It Rest

Allow the crumble to cool for at least 10–15 minutes before serving. This helps the juices thicken properly.

---

## Make-Ahead and Storage

* **Refrigerator:** Store covered for up to 4 days.

* **Freezer:** Freeze baked crumble for up to 2 months. Reheat in the oven until warmed through.

* **Make Ahead:** Prepare topping separately and refrigerate for up to 3 days before assembling.

---

## Customizing Your Crumble

Once you master the basic formula, you can experiment endlessly:

* Add chopped nuts like pecans or walnuts.

* Stir in spices such as cardamom or cloves.

* Mix fruits together—peach and blueberry is a favorite.

* Swap part of the flour for almond flour for extra richness.

You can even make mini crumbles in ramekins for individual servings—perfect for dinner parties.

---

## Final Thoughts

Fruit crumbles are wonderfully forgiving, endlessly adaptable, and deeply comforting. Whether you’re baking a traditional apple crumble reminiscent of Apple Pie, a vibrant berry blend, or a tropical mango-pineapple variation inspired by the flavors of Jamaica, each version delivers warmth, sweetness, and satisfying crunch.

With just a handful of pantry staples and fresh fruit, you can create a dessert that feels homemade in the best possible way—simple, rustic, and full of flavor.

Wednesday, 25 February 2026

Soft & Chewy Maple Coconut Peanut Butter Cookies

There’s something deeply comforting about peanut butter cookies — that rich, nutty aroma filling the kitchen and the slightly crisp edges giving way to a tender center. When you sweeten them naturally with maple syrup and lighten them up with wholesome ingredients like coconut, you get cookies that feel indulgent yet balanced. Maple syrup adds depth and warmth, while coconut lends subtle sweetness and texture without the need for heavy fats.

Below are **three low-fat peanut butter cookie recipes with maple syrup and coconut**, each with its own personality — chewy, crisp, and soft-baked — so you can choose the texture you love most.

---

## 1. Soft & Chewy Maple Coconut Peanut Butter Cookies

These cookies are moist, lightly sweet, and beautifully tender thanks to maple syrup and a touch of unsweetened coconut. They’re lower in fat because we skip butter entirely and rely on natural peanut butter.

### Ingredients

* 1 cup natural peanut butter (well stirred)

* ⅓ cup pure maple syrup

* 1 egg

* 1 teaspoon vanilla extract

* ½ cup whole wheat flour

* ¼ cup unsweetened shredded coconut

* ½ teaspoon baking soda

* Pinch of salt

### Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together peanut butter, maple syrup, egg, and vanilla until smooth.

3. In a separate bowl, combine flour, shredded coconut, baking soda, and salt.

4. Fold dry ingredients into the wet mixture until fully incorporated.

5. Scoop tablespoon-sized portions onto the baking sheet.

6. Flatten gently with a fork in a crisscross pattern.

7. Bake for 8–10 minutes, until edges are lightly golden.

8. Cool on the baking sheet for 5 minutes before transferring.

### Why This Recipe Works

Maple syrup keeps these cookies soft because it retains moisture better than granulated sugar. The whole wheat flour adds fiber and structure without making them heavy. Coconut contributes texture and a hint of natural sweetness, allowing you to reduce added fats.

**Tip:** For extra chewiness, chill the dough for 20 minutes before baking.

---

## 2. Crispy Coconut Maple Peanut Butter Thins

If you prefer a crisp cookie with a delicate snap, this version uses oat flour and lightly toasted coconut. They’re thin, golden, and perfect with afternoon tea or coffee.

### Ingredients

* ¾ cup natural peanut butter

* ¼ cup pure maple syrup

* 2 tablespoons unsweetened applesauce (fat replacement)

* 1 egg white

* ½ cup oat flour

* ⅓ cup finely shredded unsweetened coconut

* ½ teaspoon baking powder

* ¼ teaspoon cinnamon (optional)

* Pinch of salt

### Instructions

1. Preheat oven to 350°F (175°C).

2. Lightly toast shredded coconut in a dry skillet for 2–3 minutes until fragrant. Let cool.

3. In a bowl, mix peanut butter, maple syrup, applesauce, and egg white.

4. Stir in oat flour, toasted coconut, baking powder, cinnamon, and salt.

5. Drop small teaspoons of dough onto a lined baking sheet.

6. Flatten thinly with the back of a spoon.

7. Bake 9–12 minutes until edges are deeply golden.

8. Let cool completely for maximum crispness.

### Why This Recipe Works

Applesauce replaces additional fat while maintaining moisture. Using only egg white keeps the fat content lower. Oat flour gives a light, crisp texture and complements the maple flavor beautifully.

**Texture Tip:** The thinner you flatten them, the crispier they become.

---

## 3. Flourless Maple Coconut Peanut Butter Cookies (Gluten-Free Option)

This recipe is wonderfully simple and naturally lower in fat. It uses no flour and minimal ingredients, allowing the peanut butter and maple syrup to shine.

### Ingredients

* 1 cup natural peanut butter

* ¼ cup pure maple syrup

* 1 egg

* ½ teaspoon vanilla extract

* ¼ cup unsweetened shredded coconut

* ¼ teaspoon baking soda

* Pinch of sea salt

### Instructions

1. Preheat oven to 350°F (175°C).

2. Mix all ingredients in one bowl until smooth.

3. Scoop dough into tablespoon portions onto a lined baking sheet.

4. Press gently with a fork.

5. Bake 8–10 minutes until lightly golden around the edges.

6. Cool completely before handling, as they firm up while cooling.

### Why This Recipe Works

Without flour, these cookies are naturally dense yet soft. Maple syrup provides a gentle sweetness without refined sugar. Coconut adds structure and subtle chew, helping the cookies hold together.

**Flavor Variation:** Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.

---

# How to Keep Peanut Butter Cookies Low-Fat

Even though peanut butter naturally contains fat, these recipes keep things lighter by:

* Eliminating butter or oil

* Using natural sweeteners like maple syrup

* Incorporing applesauce or egg whites where needed

* Adding fiber-rich flours (whole wheat or oat)

* Keeping portion sizes moderate

If you want to reduce fat further, consider using powdered peanut butter (rehydrated with water) to replace part of the regular peanut butter.

---

# Choosing the Right Maple Syrup

For the best flavor, use 100% pure maple syrup — not pancake syrup. Dark maple syrup gives a richer, caramel-like taste that pairs beautifully with coconut and peanut butter.

---

# Coconut Options

You can experiment with different coconut textures:

* Finely shredded for subtle texture

* Large flakes for chewiness

* Toasted coconut for deeper flavor

* Unsweetened coconut to keep sugar levels low

If you prefer a stronger coconut presence, you can add ¼ teaspoon coconut extract.

---

# Serving Ideas

These cookies pair beautifully with:

* A warm mug of herbal tea

* Light coconut milk

* A smoothie made with banana and almond milk

* A drizzle of melted dark chocolate (for a slightly indulgent touch)

For a tropical-inspired dessert plate, serve alongside fresh pineapple slices or mango chunks.

---

# Storage Tips

* Store in an airtight container at room temperature for up to 4 days.

* Refrigerate for up to one week.

* Freeze baked cookies for up to 3 months.

* Freeze dough balls for quick baking later.

---

# Final Thoughts

Maple syrup and coconut bring a wholesome warmth to classic peanut butter cookies. Whether you love them soft and chewy, thin and crispy, or flourless and tender, these recipes offer lighter options without sacrificing flavor.

They’re proof that “low fat” doesn’t have to mean dry or bland. With the natural richness of peanut butter, the caramel notes of maple syrup, and the tropical sweetness of coconut, you get cookies that feel nourishing yet satisfying.