Posts Tagged ‘food photographer’

{ stone fruit + strawberry crumble // a recipe post }

Tuesday, June 9th, 2015

If you know me at all (or follow along on my instagram) it’s no big secret that I love food. I’ve always had a real passion for it – I base my trip itineraries around what I want to eat in that city, I’m always keeping an eye out for new restaurants, I get a little too excited about large pizzas and Double-Doubles, and just generally enjoy the whole experience of trying new things and dining with good company. I’ve recently had the opportunity to do a few food related shoots and to combine my love for food with my love for photography has been such an exciting thing!

This is one such shoot – I had the opportunity to collaborate with The Little Black Coffee Cup and it was so much fun! I first met Ashley (who runs the beautiful blog) while shooting my client-turned-friend Jackie’s wedding {I’m sure you remember that dreamy day!} and have loved following along on her coffee adventures ever since. She has a lovely series called #ThingsThatGoWithCoffee, and we worked together to document this stone fruit + strawberry crumble, which is just perfect for summer! We enjoyed the crumble with a scoop of vanilla coconut milk ice cream and a cup of this coffee from Stone Temple Roasters and it was delicious (taste testing is definitely an added bonus of shooting food!)

You can find the recipe below. Head over to The Little Black Coffee Cup to see more, including a little interview Ashley kindly did of me. Happy baking!

This recipe serves 4 in individual soufflé dishes. To prepare your crumble in an 8 x 8 pan, simply double the recipe and cook it in the oven at the same temperature (350 degrees) for an extra 10 -15 minutes.

Ingredients:

1 cup sliced peaches
1 cup sliced nectarines
1/2 cup sliced strawberries

1 cup Quick Cooking Oats (gluten free if necessary)
1/2 cup Almond Meal Flour
1/4 cup sliced Almonds
3 tbsp Pumpkin Seeds
1 tbsp Sunflower Seeds
pinch of salt

5 tbsp Maple Syrup
3 tbsp Extra Virgin Olive Oil
1 1/2 tsp Vanilla Extract
Juice of 1/4 of a lemon

1. Preheat the oven to 350 degrees.
2. Thinly slice peaches, nectarines and strawberries. Evenly distribute the sliced fruit between your small soufflé dishes.
3. Combine oats, almond meal, almonds, pumpkin seeds, sunflower seeds and salt together in a medium bowl.
4. In a small bowl mix together maple syrup, olive oil, and vanilla.
5. Add the wet ingredients to the oat mixture, and stir with your hands until thoroughly incorporated. Squeeze lemon into the crumble and continue mixing until little clumps start to form.
6. Top your fruit with the crumble mixture (Note: for a prettier looking dish, be modest with the topping and leave some of the fruit exposed).
7. Place soufflé dishes onto a baking sheet or into a larger pan and bake them in the oven for 30-35 minutes.
8. Enjoy!

This recipe was inspired by Oh She Glows & Minimalist Baker