One of my absolute favourite things to make for a lazy weekend brunch is a breakfast crumble.
Like its dessert namesake, a breakfast crumble combines a tangy, sweet, molten fruit base with a rich, crunchy topping. The combination is irresistible, but even more so when it’s a breakfast-friendly version made with nutritious oats and nuts, olive oil and spices. It’s quick to whip up, slightly healthier than the dessert variety, and is an excellent blueprint for using the fruit in all seasons.
Personally, an apricot and blueberry version is my favourite. Cardamom and honey turn the fruit beautifully sweet, though it still retains its tart bite, and the deep flavour of the pistachios in the topping complements the whole dish beautifully. I love it served with a big of dollop thick Greek yoghurt.
I promise you, once you start down the breakfast crumble road, you’ll never look back!
Here’s how to make a fruity breakfast crumble
(Serves 2-4, depending on greed):
- 12 ripe, fresh apricots
- 180g blueberries or bilberries (wild blueberries)
- 10 cardamom pods, seeds crushed to a powder in a pestle and mortar
- 3 tbsp runny honey
- 1 tbsp cornflour
- 150g jumbo oats
- 50g spelt or plain flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp salt
- 80g pistachio nuts
- 3 tbsp rapeseed or olive oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp water
1. Pre-heat the oven to 180C.
2. Quarter and stone the apricots, then arrange them in a medium baking dish. Scatter over the blueberries and crushed cardamom. Drizzle over the honey and toss everything with the cornflour to coat.
3. For the crumble, mix the oats, flour, cinnamon, ginger and salt in a medium bowl. Roughly chop the pistachios and add half to the mixture in the bowl. Set the rest aside for later.
4. In a jug, whisk together the oil, maple syrup, vanilla and water. Pour this into the oat mixture and stir well to combine.
5. Top the fruit with the oat mixture, stirring once or twice so everything is slightly mixed, but leave the majority of the crumble on top of the fruit.
6. Bake in the oven for 40 minutes. Remove, scatter with the remaining pistachios, then leave to cool slightly before serving with a dollop of Greek yoghurt.