blueberry and peach porrij crumble slice


It’s hard to believe that I’m writing this post on the fifth day of January, 2014. Where did the holiday season go? After months of expectation, the festivities and countdown have finished; twinkling lights and streamers have been cleared and returned to cardboard confinement. The new year is barreling full-steam ahead.

Over the past few days, I’ve heard many friends discussing their personal ‘new years resolutions’, a concept that I’m familiar with but have never practiced. More exercise, less sugar, less alcohol, more productivity… all very worthy ideas.

I guess I’m of a similar mindset, despite lack of proclamation. Aaron and I went for our first run of the year on Thursday, around 4km of varying terrain including Jacob’s ladder and the insufferable Kokoda track. On Friday, we tackled a sizeable walk around Tomato Lake, watching families picnic and waterbirds building nests.


From a nutritional point of view, I’ve also been focusing on fresh organic produce after the unavoidable excess of Christmas. Bowls of Brookfarm natural macadamia muesli with fresh blueberries and organic yoghurt, homemade hummus with spicy harissa and raw vegetables, grilled chicken with quinoa, homegrown herbs, pomegranate arils and plenty of lemon.

Simple, wholesome food, healthy fats, minimally processed. I feel better for it. Infinitely.



One of the most beautiful things about Summer is the ready availability of fresh seasonal fruit such as blueberries, mangoes, peaches, sweet strawberries and nectarines. I’ve been lapping it up, eating fresh bowls of mango with plenty of mint, adding grilled peaches into salads and blueberries into jam and baking.

This Saturday morning, I decided to turn three punnets of blueberries into a healthy crumble slice, sandwiched with Vicky’s tiny homegrown peaches between layers of crunchy amaranth, oats, macadamias, flax and quinoa (courtesy of Brookfarm‘s organic Power Porrij).

The house smelled divine during the baking process; buttery crumble interspersed with sweet cinnamon, bubbling fruit and earthy grains.


After allowing the slice to cool, I roughly cut it into squares before devouring a piece immediately. The soft, moist fruit was a perfectly sticky foil for the crunchy, organic wholegrain crumble. Delicious. Definitely moreish. Slightly ‘healthy-tasting’ in the best of ways.

This slice is perfect as a transportable energy snack for work, school or leisure. In fact, Aaron and I have packed a few pieces into an airtight container to take to a picnic this afternoon… and I am certain that I’ll be taking a piece to work tomorrow.


Happy new year everyone. Thanks to all of you who regularly read Laura’s Mess, particularly those who take the time to comment and share ideas or thoughts with me. You’re a precious source of inspiration and friendship, despite the fact that we are yet to meet. May 2014 be the very best year yet.


Blueberry and Peach Porrij Crumble Slice
Makes 24 pieces

  • 1 cup raw caster sugar
  • 1 tsp baking powder
  • 1 1/2 cups plain (all purpose) flour
  • 2 cups Brookfarm Power Porrij (find stockists here)
  • 220g cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • zest of 1 lemon (about 1 tbsp)

For the fruit filling:

  • 2 cups fresh or frozen blueberries
  • 2 cups pitted, diced fresh peaches (about 4 medium fruit)
  • 1/2 cup white caster sugar
  • 1/4 cup plain (all purpose) flour
  • juice of 1 lemon

Preheat your oven to 375 degrees f (190 degrees C). Grease and line a 9×13 inch shallow baking pan, then set aside.

Base: In a medium bowl, stir together the raw sugar, baking powder, cinnamon, flour and Porrij mix. Mix in the salt and lemon zest.



Using your fingers, rub in the cubed butter until the mixture comes together into a crumbly dough. basedough

Press half of the dough into your prepared pan. Refrigerate the pan and the rest of the dough whilst you prepare your filling.


Filling: In another bowl, stir together the sugar, flour and lemon juice. Gently mix in the blueberries and diced peaches.


Remove the crust from the refrigerator and spoon over the fruit mixture, ensuring an even distribution of blueberries and peaches. Crumble the remaining dough over the fruit mixture (don’t worry if patches of fruit show through).


Bake the slice in a preheated oven for 45-60 minutes, or until the top is golden brown and the fruit mixture is bubbling at the sides (it should look slightly ‘jammy’ in consistency).

Cool completely before cutting into 24 squares (I’d recommend refrigerating it for an hour to prevent the crust from crumbling). Store in plastic wrap or in an airtight container for up to four days.


This slice is also a worthy dessert à la mode, served warm with a scoop of vanilla ice cream… because everyone needs a little indulgence sometimes.

Disclaimer: Brookfarm is an Australian-owned, New South Wales based company that prides itself on the production of delicious, premium quality macadamia products and wholefoods. The company supplied me with samples of their Power Porrij for this recipe post, however I was not compensated and all thoughts and opinions are my own.

92 responses

  1. Happy New Year Laura! This is such a beautiful creation. I have not had a good dessert for a long while and this crumble is making my mouth water. Other than the beautiful scenery and crisp clear air, the other thing that always tempt me to visit Australia is certainly the fresh produce! Lovely, lovely fruits you got over here. I can snack on them the whole day. Believe me, you won’t know what I’m missing in hong kong…are you able to find me a job in Perth? :) Just kidding but I would love to live there if got a chance. Here’s to a wonderful 2014! Love, danny.

    • Thanks for this Danny, I appreciate all of your thoughtful comments. Re moving to Australia, why not! Come live in Perth and we can set up our cafe! Glad that you have settled somewhat in HK though. I visited ages ago and all I remember is that it was crowded, busy and hot! Ditto your sentiment about 2014, I am hoping this will be a wonderful year for all of us!

    • Haha, thanks Danny, Aaron doesn’t take photos for me anymore (he stopped after my third post!) but he is definitely a great photographer. I appreciate the compliment! xx

  2. Hi Laura, you make me very jealous with your talk of picnics in the sun. It’s been very gloomy in the UK and today was the first morning for ages that I woke up and it wasn’t raining. The days are just starting to get longer here and I can just about imagine a glimmer of spring if I think hard enough! To bridge the gap though I might make this crumble with the last of the frozen fruit that I collected while it was sunny last year. Happy new year!

    • Aw, I know how you feel. In a few months it’ll be me sitting in the cold and rain whilst you’re enjoying long summer nights! Glad you enjoyed the post regardless :) All the best for the new year! x

    • It was wonderful to meet you too Ai-Ling! Thanks so much for being an inspiration and a general support to Perth bloggers, I look forward to more occasions and meet ups as the year continues! Hope that this year is wonderful for you xxx

  3. Eating well in the Australian summer can be so easy and enjoyable, can’t it? We’ve been on a healthy (well, healthier) kick post-Christmas, with lots of salads from Naomi Duguid’s Burma book and other places. I found doughnut peaches at the markets yesterday – devoured by the afternoon. And as it happens, Brookfarm muesli is one of our favourites too.

    Your slice looks gorgeous, and sounds fabulous with peaches from Hippy Vic! And I just love your photography.

    • I’ve never eaten doughnut peaches but I did see some in Coles a week ago… hm, maybe I should venture into the world of interesting-shaped fruit! You’re so right… it’s awesome to buy fresh produce at this time of year. I am definitely making the most of it! Thanks so much for the kind words, all the best for the continuation of this year… cannot wait to swap Burmese cooking notes together, I need to track down that book! x

  4. Happy New Year Laura, the holidays certainly whizzed by. Your bars are luscious looking, how I envy your summer fruits and the power porrij which is not available in the USA, I could improvise though I’m sure and use apples and pears which are in season now, Wishing you health and happiness in 2014!

    • Hey Suzanne! Yep, you could definitely make an improvised version… I think any kind of porridge oats would work, possibly with some crushed up nuts and quinoa flakes. It’d be gorgeous with some apple and pear filling! Hope that your year has started well lovely. You are so right, I have no idea where time goes these days! xx

  5. First of all, your bright and sunny weather is killing me! We are sitting in -25 degree weather for the next two days! Secondly, I have no idea where the holidays went, but I am relieved and sad all at the same time that they are over! Third, these bars are beautiful and look like they would totally hit the spot.

    • Oh my gosh. I can’t even imagine -25, I think the coldest we’ve ever had in Perth is -2 degrees C? That was when I was still in high school. Though, for Aussies, that’s freaking cold (we wear jumpers at 19 degrees C). You are so right, the holiday season rushed past so quickly. I have no idea where time goes these days. Hope that the new year is going beautifully for you guys though, do you need a sweet chilli and sour cream top up yet?? They were on sale at the supermarket this morning and I thought I should send you a batch!! xx

  6. Oh, my. This looks so good. I’m so ready for spring and summer. I’m wondering if I could just substitute oatmeal or something along that line for the Power Porrij, since it’s not available where I live. Either that, or I think I’ll just come stay the summer with you, because we have a boatload of snow and tomorrow, it’s supposed to feel like -44 degrees F. (extremely cold). So, I think I’ll stay in and wish for a piece of this! Have a fabulous week and enjoy your season.

    • Definitely Julie, you can substitute any type of available oatmeal, probably with half amaranth or quinoa flakes or some crushed nuts? Alternatively, YES! Come stay with me, bring Jerry, Stephie and her man, we’ll go on a summer road trip! I cannot imagine temps as cold as you’re experiencing, yikes! Take care lovely. Stay warm! xx

  7. “Plenty of lemon” – yes! My backyard lemon tree (oh the luxury of living in Southern California!) is bending weary with the weight of them while I decide what to make. Also, I’ve considered but never used quinoa in a sweet application. Intriguing!

    • I would LOVE to have a lemon tree. I go through at least five lemons a week, mostly in savoury cooking but most of my cakes and slices also have lemon in them. Re quinoa, I use it in porridge too… this is the first time I’ve baked with it though and admittedly, it doesn’t really have a distinct flavour in the finished slice. I just liked the idea that I was consuming additional nutrients! x

  8. It has never occurred to me before as to why it is so hard for many of us to keep our annual resolutions… well, at least those of us I’m chillier climates! It is winter here and we, of course, are all craving heavier, heartier dishes while simultaneously wanting to give them up. How perfect that you live I place where all that fresh fruit is at its peak! It will make all your unofficial resolutions so easy to keep.

    I also love your slice. It just seems like heaven now. And I am so interested in the word “slice” for this dessert. I wonder how many names there are for this kind of dessert. Here in the states, we call them squares or bars. Any other names that you know?

    Happy New Year to you and Aaron! Keep exercising for all of us up in the northern half trying to keep warm.

    • Very good point David, I didn’t really think of the climatic influence either. I definitely crave hearty dishes in winter but at this time of year, it’s too hot to have the stove on for a prolonged period. It makes it easy to eat light salads, lots of fruit and clean food. On the flip side, it makes it terrible when trying to cook traditional Christmas foods… my house becomes an oven if I attempt a roast in summer!

      As for the slice, I didn’t really think about the ‘name’ when I created the title but you are entirely right. Aussies tend to follow the English when naming bar-type treats, eg. Millionaire’s slice, hedgehog slice –, Mars bar slice. They’re exactly the same as bars or squares but we never use those terms over here. Until recently, we also called all cookies by the English name of ‘biscuits’ whereas your type of biscuits were called ‘scones’. Confusing!

      Happy new year to you and ‘Markipedia’! Stay warm xx

  9. I think David has hit it spot on! It is harder for us in the northern hemi to stick to our resolutions. It must be easier to eat healthier during summer. We’ve had snow for the last two days and it’s still snowing, and as much as I love fresh fruit and salads, my body is so cold!!
    I love seeing your summer produce, it wasn’t so long ago I was baking my peach and blueberry crumble but yet it seems so long ago! Beautiful crumble slice and I could totally eat that be it warm weather or cold!
    Happy New Years to you and Aaron!


    • Nazneen, I completely agree! I never thought about the climactic influence before David mentioned it… I’d find it terribly difficult trying to exercise and eat healthily if I was sitting in a rainy, cold climate. We’re lucky in that respect. I know what you mean about time moving quickly. I find it hard to believe that it’s January already, where did the festive season go?! I hope that you and your family have had a beautiful start to the new year. Hugs xx

  10. yum yum yum yum yum *I’m singing this* yum yuum!
    I LOVE your photos, and that little bowl with the blueberries in is so cute! Watch out: I might just have to transport it telepathically, although the sudden transition from your warm summer to our freezy winter might make it a bit miserable. Poor bowl.
    4km run?? Crazy girl but well done :)

    • Aw, I should send you that little bowl! It only cost me about $5 Australian, one of the cheapest ones I have! I don’t think it would mind the cold climate if you filled it with something delicious like cinnamony porridge or some self-saucing pudding :) And yes, the run was a bit mad. But hopefully I can keep the madness going! xx

  11. A wonderful looking slice Laura! With the gorgeous succulent fruit tucked there in the middle! I eat Brookfarm’s muesli for breakfast too and absolutely love it, but I’ll have to look out for the Power Porrij when next in the supermarket. Cheers, Margot

    • Aw, thank you Margot! Brookfarm products are beautiful aren’t they? I am loving their grain bars too, I’ve tucked one in my office draw for a quick energy snack :) The Power Porrij is great. I haven’t actually eaten it as ‘porridge’ yet (it’s so darn hot!) but it worked wonders in the crumble. I might make a bircher next! xx

  12. If I were a blueberry, I’d be chuffed to be snuggled up to my best mate the peach under such a deliciously buttery blanket. “If I were a blueberry”… sounds like an excellent name for a novel… or song… or movie. Anyhooo, I want a slice of this slice right now.

    • After reading your comment, my brain has weirdly formulated an ‘If I were a blueberry…’ song that mimicks ‘If I were a butterfly…’. The one phrase is cycling round and round like an earworm as I haven’t actually completed the lyrics yet. I’ll keep you posted, I promise. We’ll be MILLIONAIRES Jen! I promise you get 60% xx

  13. The crumble look absolutely scrumptious! So jealous about all the fresh fruit produce you’ve been enjoying Laura! Can’t wait for Summer to arrive here ;)

    So thankful for your friendship Laura! xo

  14. I’m not sure I would have been able to let it cool first! Looks absolutely delicious. Your recent meals are all the sort of food I love yet am still mainlining chocolate and everything unhealthy. Must try harder!

    • Haha, I definitely understand… I guess it’s not imperative to let it cool first, however when I cut a warm piece the fruit was still gooey and the crumble kind of slid off. So it’s more for presentation purposes (I’d definitely dig in to the warm slice with ice cream!). Don’t be too hard on yourself re the unhealthy food. It’s difficult to avoid indulging when you’re in a cold climate in the post-Christmas fatigue! You’ll get there xx

    • It’s the best way to eat grains in my opinion, other than that gorgeously crunchy golden bar that you made :) I love crunchy oats. I guess that’s one of the reasons why I tend to eat granola at any time of day! xx

  15. It’s absolutely freezing here in the middle of the U.S. and your blueberry and peach slice has me wishing for warmer weather and summer produce. This looks like such a wonderful dessert, Laura!

    • Hello Kate! Thanks so much for the lovely comment. It’s strange to be sitting here in the middle of a heatwave whilst you guys in the northern hemisphere are wrapped in blankets! I guess we’ll swap over in six months or so. Hope that you and Cookie have had a beautiful start to the new year xx

  16. Happy New Year Laura! Crumbles are just about my favorite kind of dessert. Love. And blueberries and peaches were born to be together. Pinning this to make when summer hits here in a few months. Assuming I can wait that long to make them…

    • Happy new year lovely! Thanks so much for the lovely comment. And yes, I completely agree that blueberries and peaches are a match made in heaven. So deliciously summery! I do hope that you give it a go when the weather warms up… otherwise, I do think that cinnamon apple filing would be equally delicious! Happy new year, hope 2014 is one of the best yet! xx

  17. I am SO jealous of your glorious summer weather and gorgeous seasonal fruit! I’m with you all the way and love to eat simple, whole some food… and maybe some wine ;) This recipe looks divine. I want to pick the crumbles right off the top!

    • YES, definitely wine! We are women of the same heart, Emilie! I always make sure there’s plenty of crumble when I make stuff like this. It’s my favourite part. Hope that you’re staying warm and nourished xx

  18. I love the very generous amount of crumble. And I think this could work for breakfast on the go. I’m going to check out the macadamia muesli too. I’ve done a tropical one before – the macadamia’s would make a pretty pricey but righteous cereal.
    Food blog reading at 11pm is bad… i just want to nibble everything and anything available in my kitchen. cheers.. wt

    • Hahaa, I have exactly the same problem Wendy. I want to eat everything right off the screen! Macadamias are definitely rather expensive but they’re uniquely delicious, too. I’m devouring macadamia muesli from the good folks at Brookfarm every morning at the moment. So good. And yes, I always make sure there’s plenty of crumble. It’s my favourite part… I’d happily eat the whole top off the slice! xx

    • Oh, hey Aimee! Thanks so much, I equally adore your blog and I look forward to being able to swap more recipes, stories and photos as the year continues. Thanks so much for visiting xx

  19. Laura, I just made this!! Its amazing! So so so good!! I used raspberries instead of blueberries and its really tart! Really like the Porrij too, going to try that for breakfast tomorrow!! Thanks for the recipe, loving the blog too! x

    • Aw, I am so glad Lexi!! Great idea to use raspberries, sounds delicious! Was so nice to spend some time with you and Jem on Sunday. So glad that this didn’t become the ‘I made your recipe and it sucked’ post, haha! Can’t wait to catch up again soon x

  20. And a Happy New Year to you too, lovely one! Although, a bit like the holiday season, this year is flying by way too quickly. Where is summer going? The nights are already slowly growing darker which saddens me slightly, but Winter has it’s good bits too I guess! This slice looks absolutely gorgeous, and a wonderful way to use some summer fruit. I’m always on the lookout for sweet treats that aren’t accompanied by too much guilt, so thank you! xo

    • It’s ridiculous isn’t it? Time is going so fast… only less than two weeks til Autumn! I do love winter though. Hot chocolate and warm puddings, slow roasted dinners and nights snuggled in blankets! Hope that you do like the slice, it’s fast become one of my favourites :) xx

  21. Pingback: Fruity crumble cake | a Kitchen in Hitchin

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