Apple and blackberry breakfast crumble

20 April 2017 by
First published: 27 January 2017

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


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

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Apple and blackberry breakfast crumble
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