Apple crumble smoothies

A few months ago I was complaining to a friend that the rambling nature of our garden meant that if you suddenly realised you needed herbs or greens while cooking, you needed to go out the back door, down the path, around the corner, down the steps, onto a deck, down some more steps, down a vertiginous path, past marauding hedgehogs, to the vegetable patch. Then come all the way up again (if indeed you’d remembered what you’d gone down there for – I tend to go down, pull a few weeds out, sigh heavily and start back up the track). She looked at me wryly and said, ‘but Lucy, it’s a lot closer than going to the shops’.

I realised then that perspective has a lot to do with things. Take, for example, the hassle involved in making smoothies at home – or at least the hassle in washing the assorted bits of the blender or food processor afterwards. Once I realised that washing the bowl, the lid, the blade and the pusher-down thing wasn’t going to kill me, we started having smoothies for breakfast a lot. After all, it’s much faster than going to the shops.

Apple crumble smoothies
If you live in New Zealand or England you are probably familiar with The Collective Dairy Co.’s apple crumble yoghurt, which somehow magically transports all those comforting apple-y, cinnamon-y flavours into  yoghurt. These smoothies do the same thing – without having to go and buy the yoghurt. Realising I could freeze sliced bananas has changed my life – not only are they great snacks but they are perfect for smoothies.
If you don’t have any stewed apple lying around, try a couple of very juicy, ripe pears or even (gasp!) a tin of  unsweetened apple sauce.

1 frozen banana, sliced
1 cup (about two apples’ worth) of cooked apple
1 Tbsp date syrup
2 Tbsp ground almonds, optional
1/2 tsp cinnamon
250-300ml milk
sprinkle of toasted muesli, to serve

Put the banana, apple, date syrup, almonds and cinnamon in a food processor or blender and whiz until pureed. Keep the motor running and pour in the milk until it’s the right thickness. Pour into glasses and sprinkle some toasted muesli on top. Serves two to three.

Have a great week, everyone!



  1. May 20, 2013 / 5:00 am

    It is 600 steps return to my kitchen garden but it's worth the effort every time! Glad you found the extra effort for the smoothies, my favourite breakfast treat.

  2. May 21, 2013 / 4:08 am

    i never make smoothies either, for this reason. too much work. but then, i never BUY smoothies either, i think "i could make those at home!". ah, i'm so illogical. i'm thinkign how i could make this with some of my apple/pear sauce…will try this on the weekend!

  3. May 21, 2013 / 9:28 am

    I love smoothies for breakfast – the only trouble is, I drink them too fast then have to have toast as well … I put malted chocolate drink powder in mine when I'm feeling particularly decadent. Thanks so much for the frozen banana tip!

    • May 22, 2013 / 7:01 pm

      I know just what you mean re drinking them too fast – I'd be hopeless on one of those meal replacement smooothie diets!

  4. May 21, 2013 / 12:47 pm

    I started making smoothies when I found I could do them with a handheld blender in a tall jug – this one sounds lovely and so does your garden – though I don't envy you the weeds

    • May 22, 2013 / 7:00 pm

      That is a MUCH better idea than washing out all the bits of the processor, I must try it. And weeds, what weeds?

  5. May 27, 2013 / 9:46 pm

    This smoothie sounds incredible – what a way to start the day! The handheld blender+jug idea above is ideal for me too as I don't have a proper blender, so I can't wait to give this a try.

  6. July 11, 2013 / 9:58 pm

    This sounds delicious, think I'll have to give it a go!

  7. March 28, 2015 / 8:34 am

    Nice post. I like the way you start and then conclude your thoughts. Thanks for this information .I really appreciate your work, keep it up .Thanks a lot for sharing.

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