Peach, raspberry and almond breakfast crumble recipe

The beauty of this recipe is that it can be made with any seasonal fruit: I like a mixture of stone fruit and berries, which burst in the heat of the oven to infuse the crumble. This version uses peaches and raspberries, but apricots and blueberries also work well, or plums and blackberries.

The crumble topping is a dairy-free mix of oats, wholegrain flour, caramel-scented maple syrup and a little healthy coconut oil, enhanced with a pinch of spice. It bakes to gorgeous crunchy tenderness, and I’ve added super-healthy chia seeds, ground ginger and almonds for extra texture and goodness. This is proof that you can absolutely eat dessert for breakfast!

Ingredients:

Serves 2-4

4 peaches, stoned and diced
150g raspberries
1 tbsp cornflour
Juice of half a lime or lemon
½ tsp ground ginger
150g jumbo oat
 40g rye or spelt flour
 ½ tsp ground cinnamon
 ½ tsp mixed spice
¼ tsp salt
4 tbsp chia seeds
3 tbsp maple syrup
3 tbsp liquid coconut oil (or olive oil)
2 tbsp water
1 tsp vanilla extract
4 tbsp flaked almonds

 

Instructions:

Pre-heat the oven to 180°C. Scatter the peaches and raspberries across the base of a medium baking dish. Toss with the cornflour, lime or lemon juice and ground ginger.

In a medium mixing bowl, mix together the oats, flour, cinnamon, mixed spice, salt and chia seeds. In a small jug, whisk together the maple syrup, coconut oil, water and vanilla. Add this liquid mix to the oats and stir well to combine.

Scatter the crumble over the fruit, mixing it in slightly but leaving most of it on the top. Sprinkle with the almonds. Bake for 40 minutes, until the topping is golden and the fruit juicy and bubbling. Leave to cool for 5-10 minutes, then serve.