Strawberry and apple crumble

Strawberry season is in full swing and Valentines day is also just around the corner! Enter this Strawberry and apple crumble - insanely easy, sweet and tangy, butter-y, crunchy and OMG delicious! Remember you must serve it hot straight out of the oven with vanilla ice-cream. That's the protocol when it comes to Crumbles or Crisps!

If you are looking to bake a dessert this Valentines day then I highly recommend picking this easy and crazy delicious dessert. Soft stewed fruits, buttery crumble and a scoop of vanilla ice cream- I will take this dessert anytime of the day! Strawberries get all jammy and taste super fruity. 

Its one of those desserts which you can make at the last second too. All you have to do is mix fruits with some lemon juice and sweetener and then top with crumble and then just slide in oven while you are having dinner and then viola! Just like that, you will be serving the fanciest dessert. Even if you hardly  enter kitchen, I guarantee that you will be able to make it very easily.

Speaking of easy desserts, No bake chocolate tart  and Paan and rose trifle jars are also unbelievably easy and so droolicious. It will be perfect too for Valentines day !

I know strawberries are tart as it is but you must add some lemon juice and lemon zest. Makes all the difference and gives this dessert a beautiful fresh lemony flavor.  You can even add orange zest and orange juice to change the flavor profile a bit.

For the crumble, instead of using only flour, I have used more of rolled oats which gives an amazing body and crunch to the crumble. This dessert is fuss free and perfect way to make use of seasons fresh strawberries which are incredible right now.

If you are looking to create more recipes with strawberries, try this Egg-less Strawberry and almond meal cake which will also be amazing as a Valentines day dessert. Strawberry and Pineapple layered smoothie and Blushing Pink smoothie bowls are reader favorites and taste super delicious. 

Sure it's romantic to go on a date with your husband or boyfriend on Valentines day but whats even more romantic is to make something special at home. You can pair this dessert with fruity drinks like Kala khatta lemonade or Orange ginger masala lemonade and for appetizers make this popular Mexican Loaded NachosPenne Arabiatta, Pad Thai or Pesto Pasta with balsamic cherry tomatoes will be lovely for main course.

There's just so much going on this simple dessert! You will be surprised how quickly it comes together and with almost zero effort. This dessert is not only perfect for Valentines day but any other day too when you have people coming over at last minute or even to satisfy your sudden craving when you want to have something fancy yet easy.

Easy, fuss-free and super delicious Strawberry and apple crumble

Diet: Vegetarian
Type: Dessert
Serving size:4-5 people


1+1/2 cup strawberries (chopped)
1+1/2 cup apples (chopped)
1 Tbsp honey
1 tsp lemon juice
Bit of lemon zest
1/2 tsp vanilla essence

For the crumble
1/2 cup rolled oats
1/4th cup flour
2 tbsp sugar
1+1/2 tbsp soft butter
1/4 tsp cinnamon


Pre heat oven at 200 degrees for 10 minutes.

Mix chopped strawberries and fruits with lemon juice, zest and honey and add in a medium sized baking dish and set aside.

For the crumble, add all the ingredients in a bowl and using your fingers lightly mix everything together.

Crumble mixture should resemble a semi-dry sand.

Sprinkle all of the crumble mixture evenly over the fruits and then bake in oven at 200 degrees for 15-20 minutes or till crust changes the colour and becomes slightly golden brown,

Serve hot with a scoop of vanilla ice cream.

Left over crumble can be stored in fridge in the baking dish for 1 day and re-heated in oven before serving.

If you try this dessert, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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More recipes you can try for Valentines day

Rose coconut water lemonade

No bake chocolate tart (Highly recommended)

Instant stove-top Double chocolate granola

Instant stove-top double chocolate granola - crispy, healthy , chocolate-y and totally addictive.  This would be an ideal quick breakfast- I mean top it over cold chia puddings , eat with milk/yogurt along with fruits or just enjoy it as a snack which happens to be my favorite way of eating granola.

It's easy, perfectly sweet and tastes absolutely delicious. This recipe is inspired from my Instant stove-top classic granola which so many of you have tried and loved!

I love a healthy breakfast and if there's chocolate involved then even better! There are lot of healthy breakfast recipes using chocolate on the blog - Egg-less Whole wheat chocolate pancakes, Mocha Banana Shake, Vegan chocolate chia and banana pudding and Double chocolate banana bread.

There are other healthy breakfast recipes too like Blushing pink smoothie bowl and Sambhar instant oats. Be sure to check out the recipe index for more such recipes!

While most of the granola recipe calls for baking the mixture in oven, this double chocolate granola is made on stove-top in a non stick pan and gets ready faster than the oven version. It turns out equally crisp and toasty. Base of this granola is rolled oats and a mixture of dried-fruits flavored with cocoa powder.

To enhance the chocolate flavor, I have added chunks of dark chocolate which adds up to the decadence. A breakfast which is healthy but decadent! I love having this granola with cold milk and this would even go really well with Vegan Chocolate and Banana chia seed pudding.

Kids love chocolate and this double chocolate granola is ideal for their snack box or breakfast before sending them off to school. It's also a great evening or mid-morning snack for adults too. I am having this chocolate granola by the spoonful from container as I am writing it. It's one of those healthy and filling snack which isn't deep fried, salty or made with refined flour (maida).

I have added mix of almonds, pistachios, cranberries and walnuts in this granola. You can add any other dried- fruits  too like  cashews, raisins, apricots and dried figs. Pumpkin seeds, chia seeds and sunflower seeds also taste great in granola. Just one suggestion that you must add a chewy textured dried fruit like raisin, blueberry, cranberry or dried- figs which work really well with all other crispy elements.

For this recipe, I have used coconut oil but you can go ahead and add any other neutral oil too. I like using coconut oil because it adds this natural sweetness and a subtle beautiful flavor. in granola. You can even grate some orange zest to make Orange and chocolate granola flavor.

Quantity of honey might seem a lot in this recipe but its required to balance out the bitterness of cocoa powder. You can go ahead and add less honey if you so wish.

Healthy stove-top double chocolate granola- ideal for breakfast or snack

Type: Breakfast/Snack
Diet: Vegetarian
Serving: Makes about 2 measuring cups granola


1+1/ cup rolled oats
1 Tbsp coconut oil
3 Tsp cocoa powder
3 Tbsp honey
1 Tsp chocolate essence (optional)
3/4th cup mixed dried fruits (halves almonds+pistachios+walnuts)
15-20 dried cranberries
1/2 cup chopped chocolate chunks or chocolate chips


Gently heat coconut oil, honey, chocolate essence together in a non-stick pan.

Add rolled oats, chopped almonds, pistachios and walnuts and mix everything together with a help of spatula.

Cook this mixture on low heat and keep stirring from time to time until oats become crispy and slightly changes color.

Once oats are crispy, add in cocoa powder evenly throughout the mixture and mix properly. Cook on low heat for 5 minutes and turn off gas.

Next, cool this mixture under the fan.

Once the mixture comes at room temperate, you will notice clusters which is perfectly normal. Break down clusters with the help of spoon.

Lastly add in cranberries and chunks of chocolate and mix again.

Transfer in an air-tight container and enjoy with milk or chia puddings for snack or breakfast.

If you try this dish, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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Vegan chocolate and banana chia pudding

Mexican Grilled Pineapple and corn salad

Mexican Grilled Pineapple and corn salad- easy, vibrant, crunchy, healthy and super flavorful!

 I ate away so many grilled pineapple slices before making this salad. That sound of sizzle and caramelisation which happens when you put pineapple slices on hot grill is really something. Makes you wanna start gobbling the pineapple right away.

Who doesn't love Mexican food! I have so many recipes on the blog -Quinoa nourish bowl with jalapeno ranch and Mexican black bean tortilla soup. Really, the list is endless. It'z fresh, herb-y, spicy, tangy and most importantly I love love love the smoky flavor in Mexican food. This salad is no different ! Grilled and caramelized pineapple adds such an amazing charred flavor.

You should also check out Loaded Mexican Nachos which I make using my 10 minute Nacho cheese sauce and Ultimate restaurant style salsa . I swear by these loaded nachos all the time when people come over. I can't begin to tell you how much my family and friends love it!

Fresh in season, sweet pineapple slices are grilled and tossed together with soft chickpeas, corn, pomegranate, onion and cucumber with lot of coriander in delicious dressing. Chickpeas make this salad hearty and packs good amount of protein in the salad.

Dressing is made with all of the favorite Mexican ingredients like taco seasoning, onion powder, garlic powder, cumin powder, chili powder and lot of lemon juice. This salad is sweet, spicy and tangy all at the same time. It's really refreshing and you will just keep going for more and more.

Pineapples are in season and I highly recommend trying this salad. It's amazing as a fancy starter when you have people over and even great as a meal during weekdays. You can add other vegetables like cherry tomatoes, bell peppers and even add kidney beans/black beans to replace chickpeas.

It's simple, customizable and comes together quickly. So so delicious!

I almost forgot to tell you guys that you can crush in few nacho chips too which makes this salad even more incredible.

Quick, easy and super delicious Grilled Pineapple and corn salad made with Mexican dressing.

Type: Appetizer
Diet: Vegetarian
Serving: 2 portions


1 whole Fresh Pineapple
1/2 cup Boiled Chickpeas
1 large cucumber- diced
1 medium onion- thinly sliced
1/2 cup cooked corn
1/4th cup pomegranate aerials
1/4th cup chopped fresh cilantro/coriander


1 Tbsp extra virgin olive oil
2 Tbsp water
1 Tsp onion powder
1 Tsp garlic powder
1 tsp chili powder
1 tsp taco seasoning
1 tsp cumin powder
2 tsp lemon juice
salt to taste  (1/2 - 1 tsp)


Start by cleaning the pineapple and removing the thorns (I recommend you get it done from the vendor you buy it from).

Cut pineapple into slightly thicker slices and place on grill once its hot.

Make sure to keep the grill adjusted on high heat .( In case you don't have an electric grill/panini maker, you can caramelize pineapple on a non-stick pan or a grill pan on high heat)

Once pineapple is charred, take off heat and let it cool. Cut into chunks and keep aside. (Don't over cook the pineapple and make it all soggy)

To prepare the dressing, add all the ingredients in a small air-tight container and give a good mix. Taste and adjust the flavors if required. (Salt is really important in this salad so ensure to add enough salt.)

Next assemble the salad. Add pineapple chunks, chickpeas, pom, corn, cucumber, onion and fresh coriander in a salad bowl. Pour the dressing and toss everything together.

Chill for half an hour and then serve.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try

Mini Kesar Pista and white chocolate tart

Mini Kesar Pista white chocolate tart! These tarts are easy, no bake, delicious and yet another perfect festive dessert for Diwali.

No fuss desserts are my favourite! They are perfect for festive season and parties. The crust of these tarts is a mixture of butter, biscuit and cardamom powder. Filling is also incredibly simple and made with cream, white chocolate, butter and soaked saffron.

This dessert is luscios, creamy and has perfect amount of saltiness to balance out the sweetness. Pretty mouthwatering right? Saffron lends this gorgeous colour and incredible aroma which keeps making you going for more. This dessert reminds of Indian sweets but it's actually a fusion dessert.

Remember the easy Paan and rose trifle jars I shared yesterday with you guys? It's moist, decadent and super easy to make. Well this dessert also is perfect for the festival of Diwali and comes together even more easily. It really is a no brainer and even if you are not into cooking so much, you can create this moreish fusion dessert in like no time. You can make it like 2-3 days in advance and refrigerate.

This dessert is inspired by my No bake chocolate tart which is a must try recipe if you haven't till now! Its a rich dark chocolate dessert which has creamy filling and salty biscuit crust. Here in this white chocolate tart, I have infused white chocolate with saffron and pista to make these cute little and beautiful tarts.

Kesar Pista white chocolate tart- Inspired by popular festive flavor kesar pista! Its simple, easy, incredibly delicious and can be made in advance.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 mini tarts


3/4th cup marie biscuit
8 tsp melted butter
1/4th tsp cardamom powder

1 cup white chocolate
1/4th cup cream
1+1/2 tbsp butter
10-15 strands of kesar- soaked in lukewarm water
Sliced pistachio for garnish


Begin by pulsing biscuits in a processor for the crust.

Tip the powdered biscuit in a small bowl and mix melted butter through along with cardamom powder. Mixture should resemble like slightly wet sand.

Line a cupcake tray with cupcake paper liners. Divide biscuit mixture between all the cups equally and press down with the back of spoon to tighten the mixture into paper moulds.

Place cupcake tray in freezer for 10 minutes.

Now prepare the filling. Add cream in  a small deep saucepan and turn off gas as soon as bubbles start to show up.

At this point, add chopped white chocolate along with butter. Using a whisk, incorporate chocolate into the cream till you get a smooth mixture. Add 2 tsp saffron infused water along with kesar strands.

Now spoon this mixture equally (about 1+1/2 tbsp) over the biscuit crust of all cupcake liners.

Garnish with kesar strands and chopped pistachios and refrigerate for 5-6 hours.

Before demolding, place the tarts in freezer for 30 minutes.

To demold, dip knife in warm water and run along the edges of cupcake liner. Smoothen out the edges with the help of your fingers.

Tastes best when serve cold. These tarts can be refrigerated for 2-3 days.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try out this Diwali

Paan and rose trifle jars

Paan and Rose trifle jars- easy to make yet incredibly delicious and so so pretty and colourful! It's the perfect festive dessert for Diwali and can be made in advance too.

It's vibrant, decadent and bursting with the flavor of paan and rose!


I am so excited for Diwali, love the whole festive vibe around this time of the year. There's  just so much to do during Diwali and if you have to spend less time in the kitchen then nothing like it. This festive dessert comes together easily and literally in no time. All the ingredients are store-bought and it requires no cooking or baking and only effort required is to whip the cream.  After that it's just a matter of assembling the dessert together.

Instant chocolate and date ladoos which I shared last Diwali have fetched such amazing reviews from my readers. Strawberry and orange rabdi also has a very interesting twist and can be spooned on pretty much any dessert like gulabjamun, rasgolla, jalebi etc. Even Pistachio and yogurt cupcakes with cardamom frosting are a great Diwali bake.

Soft vanilla sponge is soaked in rose water and then layered with paan and rose flavored whipped cream. I have combined mukhwas with gulkand for the bottomm layer which provides an amazing crunch to contrast the soft cake and fluffy whipped cream.

I love fusion desserts and this dessert is a perfect example of how you can combine western and Indian flavors together. It is beautifully aromatic with the flavor of paan and rose!

This dessert can be made 1-2 days in advance and is perfect for hosting Diwali party or really any other party too. 

Easy, simple and decadent Paan and rose trifle jars bursting with thr flavours of paan and rose.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 dessert jars

4 Tbp mukhwas
2 tsp gulkand or 1 tsp rose syrup
4-5 small vanilla muffins/cake (I used Honeybell)
1 cup heavy cream (For Rose and paan whipped cream)
1/2 tsp green liquid colour
3 tsp paan syrup (Substitute with 1/2 -1 tsp paan essence)
1/2 tsp pink liquid colour
2 tsp roohafza or rose syrup
3-4 tbsp rose water


Begin by mixing mukhwaas and gulkand/rose syrup to make the bottom layer and set aside.

Next make paan whipped cream. Take a bowl and cold 1/2 cup cream along with green color and paan syrup. Whip the cream till soft peaks form and set aside in refrigerator.

Next, make rose whipped cream by whipping 1/2 cup cold crea, rose syrup and pink colour. Whip untill soft peaks form and put in refrigerator.


Take dessert jars or small dessert glasses and divide mukhwaas mixture between the jars as bottom layer and press down gently.

Next, lightly break vanilla sponge with your hand and add over mukhwaas mixture. Add 1-2 tsp of rose water to flavor and moisten the cake.

Now add paan flavored whipped cream over cake.

Next, add one more layer of cake soaked in rose water.

Finally pipe rose flavored whipped cream beautifully and carefully and garnish with more mukhwaas.

Tastes best when served cold.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

More recipes you must try this Diwali