Nectarine and Blueberry Breakfast Crumble

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

Yes, breakfast crumbles are a thing. And, come to think of it, it’s hardly surprising, right? I mean, when your morning disposition needs all the kindness it can muster (me!), what better place to start than with (healthy!) dessert for breakfast? This is a treasure. Also, you can mix it up according to what’s in season and whatever your favourite fruits are. Make one at the start of the week and divide it up to take a portion to work each day with a dollop of Greek yoghurt or coconut cream on the side.

Preparation time 10 minutes
Baking time 15–20 minutes

Ingredients

What you’ll Need

Fruit filling

  • 4–6 ripe nectarines, halved, stones discarded
  • 1 cup blueberries
  • 1 heaped tsp lemon zest, and a little juice
  • 1 heaped tsp orange zest, and a little juice
  • ½ tsp vanilla extract
  • 1–2 Tbsp maple syrup (or honey)
  • 2–3 sprigs fresh thyme or 1 sprig fresh rosemary (optional, but delicious)

Crumble topping

  • 125 g cold butter, cut into cubes (or ½ cup cold coconut oil)
  • ½ cup almond flour
  • ½ cup desiccated coconut
  • ½ cup whole rolled oats (certified gluten free if necessary)
  • ½ cup chopped pistachio or pecan nuts
  • 1 Tbsp coconut sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger

Method

What to do

  1. Preheat the oven to 200 °C.
  2. To make the fruit filling, place the fruit and berries in a shallow baking dish. Add the remaining ingredients, tossing gently until everything is well coated in the maple syrup.
  3. Mix together the crumble ingredients until it has the consistency of rough breadcrumbs, and spoon the mixture over the fruit. Don’t pat the topping down too heavily as it will become dense.
  4. Bake for 15–20 minutes, or until the crumble topping is golden and fragrant. Serve immediately with Greek yoghurt or a drizzle of coconut milk or coconut cream (or coconut yoghurt if available).

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