Apple and Berry Breakfast Crumble
Photography by Eve Wilson.
This Breakfast Crumble from Lola Berry's new book The Happy Life is delicious enough to have anyone springing out of bed in the morning.
Serves: 6
INGREDIENTS
6 granny smith apples, cored and cut into 2 cm dice (keep the skin on for extra chewiness)
125 gram punnet of blueberries or ¾ cup frozen blueberries
juice of 1 lemon
seeds of 1 vanilla pod (or ½ teaspoon vanilla powder)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
Topping
1 cup almond meal
1 cup hazelnut meal
1 cup rolled oats
2 tablespoons coconut sugar
½ cup melted coconut oil
½ cup chopped macadamia nuts
coconut yoghurt or coconut ice cream, to serve
METHOD
Preheat the oven to 180°C.
Place the apples and blueberries in a baking dish with the lemon juice, vanilla, cinnamon and nutmeg. Use your hands to mix the fruit, making sure it is evenly coated in the juice and spices.
To make the topping, combine the nut meals, oats, coconut sugar, coconut oil and nuts in a separate bowl and mix well until the ingredients start to clump together like ‘oaty sand’ (if that makes sense!).
Spoon the topping evenly over the apple and blueberry mixture and bake for 40 minutes, or until the apples are golden and bubbling.
Serve warm with coconut yoghurt for breakfast or coconut ice cream for dessert.
We're giving away copies of The Happy Life by Lola Berry on our competitions page.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.