An apple and blackberry breakfast crumble so saintly you’ll completely forget you’re actually having pudding for breakfast? Go on then…
Ingredients (serves 4)
800g apples
80g ground almonds
175g blackberries
50ml agave syrup
100g wholemeal flour
160g oats
30g chia seeds
40g sunflower seeds
50g chopped pecans
80ml maple syrup
40ml olive oil
For the custard:
200ml Alpro Oat Original
1 very ripe pear
½ ripe banana
¼tsp vanilla bean paste or essence
¼tsp cinnamon
Method
Preheat the oven to 180°C/gas mark 4.
Peel, core and quarter the apples and core the pear. Add the apples to a medium-sized saucepan with 50ml of water and cook over a medium heat for around five minutes to soften slightly.
Remove from the heat and add the blackberries and agave syrup, mixing everything together.
Fill four small oven proof dishes or one large oven proof dish with the apple mixture.
Mix together the ground almonds, wholemeal flour, oats, chia seeds, sunflower seeds, chopped pecans, maple syrup and olive oil in a large mixing bowl. Rub the mixture together with your finger tips to make sure the oil and maple syrup is properly combined.
Top your fruit mixture with the crumble and bake in the oven for 25 to 30 minutes.
To make the custard, pour the Alpro Oat Original into a blender and add the cored pear, banana, vanilla and cinnamon, then blend until smooth.
Place the custard into a small saucepan and heat until warmed through, but not boiling and pour over the fruit crumble to serve.
Recipe courtesy of Alpro
