Exceptional things always start out as good ingredients. I am so excited to share this simple recipe with you today. It's easy, healthy and jam packed with some of my favorite summer fruit—peaches, nectarines and strawberries. Not only can this crumble be enjoyed as a dessert, but it makes one heck of a breakfast, too. Today's post is also extra special because it features delicious photos by—and a brief interview with—photographer Adrienne Gunde, the most perfect pairing with a coffee by Temple Coffee Roasters, and gorgeous FINA cups designed by Not Neutral.
I first met Adrienne Gunde when she was shooting my dear friend Jackie's wedding at the Bel Air Hotel. Her photographs from that day were so unbelievably stunning, I kept it in the back of my mind that if I ever needed a photographer—for anything—she would be number one on my list. Adrienne and I eventually connected over instagram, which ultimately led to us to collaborating on this (super fun!) recipe photo shoot nearly two years later (Check out Adrienne's blog post from our shoot). All of the photos you see on this page were taken by Adrienne. It is such a privilege to have worked with Adrienne and to have the opportunity to share some of her beautiful images with you.
tLBCC: One of the things that stands out about working with you, is that you are really good at making people feel at ease in front of the camera. What's your secret to creating comfort with your subjects?
Adrienne: Oh thank you so much! It makes me so happy to hear you felt comfortable and at ease while we were shooting. I've found it helps to always try to remember what it's felt like when I've been on the the side of the camera, and what would have made me feel more comfortable. I always try to keep the mood light and talk to my clients like friends, rather than being too technical or doing things in a rigid way. When we're laughing, connecting and just hanging out, it's so much easier to create natural and organic photos. I also always make sure to be encouraging, because I get that (since we're not models!), it's hard to know if what we're doing is coming across well in the photos. So I am continuously saying things like "that looks great!" or "you're doing really well!" to let them know they're doing awesome, and I've found it really helps people relax.
tLBCC: You have many years of experience with wedding photography and, as of late, have been putting some of your focus on food photography. What is most appealing to you about working with food?
Adrienne: I've always really had a passion for food—I base my trip itineraries around what I want to eat in that city. I'm always keeping an eye out for new restaurants, and just generally enjoy the whole experience of trying new things and dining with good company. So, to be able to combine that with my passion for photography is such a joy! Since I love food so much, I find it really fun to photograph and portray it it in a way that is creative and beautiful. It's also really exciting to work along side a food stylist to help their vision come to life!
tLBCC: Your photographs have such a soft and ethereal feel to them. What inspires your style?
Adrienne: Although I shoot mostly digital, I find I'm highly drawn to the colors and depth of film photography which has really influenced my style and is something I emulate in my editing. Since I shoot mostly weddings, I think I just naturally started to gravitate toward creating softer and dreamier images since that's how I perceive and interpret the joy and romance of a wedding day. I love natural light and am always drawn to bright spaces and colors. In general, I find I am inspired by so many things - pretty interiors, natural surroundings, relationships between people, fashion & design, and the work of other photographers and artists.
Stone Fruit & Strawberry Crumble ( V + GF )
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 15 minutes.
- 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
- juice of 1/4 of a lemon
- pinch of salt
- 5 tbsp Maple Syrup
- 3 tbsp Extra Virgin Olive Oil
- 1 1/2 tsp Vanilla Extract
- Preheat the oven to 350 degrees.
- Thinly slice peaches, nectarines and strawberries. Evenly distribute the sliced fruit between your small soufflé dishes.
- Combine oats, almond meal, almonds, pumpkin seeds, sunflower seeds and salt together in a medium bowl.
- In a small bowl mix together maple syrup, olive oil, and vanilla.
- 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.
- 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).
- Place soufflé dishes onto a baking sheet or into a larger pan and bake them in the oven for 30-35 minutes.
This recipe was inspired by Oh She Glows & Minimalist Baker
I picked up this bag of 95pt Panama Finca Hartmann by Temple Coffee at Coffee Commissary in L.A. It is a naturally processed coffee with the tasting notes of stone fruit, sour plum and vanilla and it stands up beautifully next to this fruit crumble—complimenting the flavors with sweetness and taking on a creamy, buttery mouthfeel. Right now, Temple is sold out of Finca Hartmann, but they expect to be getting a new crop in sometime in July—stay tuned!
Highly recommend serving this dish with a dollop of coconut vanilla ice cream.