Breakfast Crumble

March, 2019

The humble crumble is more than an after-dinner dessert—it’s also a great way to start the day, and a delicious option for past-their-peak berries and fruit. Try combining your own variety of fruits and toppings, or pair it with yogurt for a fruit-crumble parfait.

For the fruit bottom:

4 pears, peeled and sliced

2 apples, peeled and sliced

½ cup blueberries

2 Tbsp. brown sugar

2 Tbsp. cornstarch

Combine all ingredients in a large bowl and toss together.

For the topping:

1 ¼ cup old-fashioned rolled oats

½ cup light brown sugar, lightly packed

½ cup dark brown sugar, lightly packed

½ tsp cinnamon

¼ cup coconut

¼ cup slivered almonds

1 Tbsp flaxseed meal

1 stick butter, frozen

Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray. Evenly pour the fruit bottom mixture into the baking dish.

In a separate bowl, combine the oats, sugars, cinnamon, coconut, almonds, and flaxseed. Grate the frozen butter stick into the mixture, using your hands or a pastry cutter to work it in. Spoon out the mixture overtop of the fruit layer.

Bake for 45–55 minutes, until the crumble is golden brown and the fruit is bubbling at the sides.

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