Apple crumbs are best prepared with frozen berries

I miss the bright, soft, sweet taste of fresh berries in the winter months. I find that if it’s available in supermarkets this time of year, it doesn’t have the same flavour, as you will likely have traveled long distances to get here.

Frozen berries are a great alternative because they are usually frozen during the months when they are cheaper and more plentiful, so they retain much of their vibrant flavor. And being harvested for freezing at peak freshness also means that they retain most of their nutrients.

Cherries are always a real treat, and they work extremely well with oranges in a loaf. I recommend dusting them with flour as this absorbs the extra water they contain due to freezing and helps prevent them from sinking.

Crumble raspberry and maple syrup

recipe by:Michel Darmody

The perfect last minute dessert – use eating apples if you don’t have to cook

Preparation time

10 minutes


  • for crumbs:

  • 75g plain flour

  • 100 grams of wheat flour

  • 110g cold butter, cubed

  • 80gm light muscovado sugar

  • 30 grams of oats

  • to fill in:

  • 400g frozen mixed berries

  • 150gm apples, peeled, diced and diced

  • 2 tablespoons maple syrup


  1. Heat oven to 180 ° C. To prepare the kofta layer, mix the two flours and rub butter in it until it looks like coarse breadcrumbs. Add sugar and oats. Sit aside.

  2. Mix berries, apple slices, and maple syrup together and place in an ovenproof dish. I use one that is about 9 inches wide. Lay the crumb mixture over the fruit, flatten it with a fork, and press gently with your hands. You can sprinkle more sugar on top if you like, or just pop it in the oven as is. Bake for 40 minutes, until the topping is golden and the fruits are bubbling. Allow to cool before serving.

Orange loaf and cherry

recipe by:Michel Darmody

Perfect with a cup of tea or served with sweetened cream for dessert

Orange loaf and cherry

Preparation time

10 minutes


  • 225g self-raising flour, sifted

  • 110gm golden fine sugar

  • 3 orange flavors

  • 2 eggs

  • 100 ml orange juice

  • 3 teaspoons light sunflower oil

  • 125gm frozen frozen cherries

  • To decorate:

  • 50 gm powdered sugar

  • orange flavor

  • About a quarter of orange juice


  1. Preheat the oven to 180°C and place a 2-pound piece of bread.

  2. Set aside half a tablespoon of flour and mix the rest with sugar and orange zest.

  3. In another bowl, whisk the eggs, juice and oil lightly. Add the flour mixture to this mixture and mix thoroughly.

  4. Stir the cherries into the ½ tablespoon of the flour that has been set aside, and stir them through the mixture.

  5. Pour the mixture into the prepared pan and bake for 45 minutes or until a skewer comes out clean from the cake batter. Allow to cool in the tin until cool enough to handle, then transfer to a wire rack to cool completely.

  6. You can put icing on the cake if you wish. Mix the powdered sugar and the peel, and stir in the orange juice a little at a time until you get a smooth paste. Sprinkle this over the cooled cake.

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