Now this is a reason to get out of bed on a chilly autumn morning – dessert you can eat for breakfast! Although, you’ll probably want to switch the custard for yoghurt first thing in the morning. This crumble is refined sugar-free and sweetened with just a small amount of maple syrup and the natural sweetness of fruit.
What I love about a make-ahead breakfast like this is that although it takes around 20 minutes to prepare, you have breakfast ready for the week. You can eat it from the fridge but I like to rewarm and serve hot with Greek yoghurt. The seeds, nuts and yoghurt are a good source of protein to keep you feeling full all morning.
I adapted the recipe from My New Roots; you can read more about my favourite plant based cookbooks here:
Healthy Apple & Blackberry Crumble
- 800 g Apples
- 150 g Blackberries
- 175 g Rolled Oats
- 100 g Walnuts, chopped
- 50 g Pumpkin seeds
- 30 g Spelt flour
- 2 tsp Cinnamon
- 1 tsp Cardamom
- 80 ml Maple syrup (optional 2 tbsp to sweeten fruit)
- 80 g Coconut oil
- Pre-heat oven to 180
- Peel the apples and slice into small pieces. Place in an 8-9” baking dish along with blackberries. Mix in 1 tsp of cinnamon and two tblsp of Maple syrup.
- In a mixing bowl combine oats, walnuts, pumpkin seeds, spelt flour, the rest of the cinnamon and cardamom.
- Stir in 80ml of maple syrup. Melt the coconut oil and mix this in too.
- Cover fruit with crumble mixture and bake in the over for around 25-30 mins unit the crumble has turned golden brown