Ever wanted to eat dessert for breakfast and not feel guilty (not that you should), well this recipe is for you! This Apple Breakfast Crumble is refined sugar free, packed full of fruit and can also be gluten free with a few swaps.
Why this Apple Breakfast Crumble is so great!
There is something so warming and comforting about crumble in winter isn’t there and I’ve created a version you can eat for breakfast! Think of it as stewed fruit and a pimped up porridge, rather than the classic British dessert you would have following a Sunday roast. But either way this recipe is delicious, stores well in the fridge and makes the perfect fuss free weekday breakfast.
Other notable great things about this Apple Breakfast Crumble:
- Quick and easy: to make and whilst this is amazing eaten warm, you can also eat it cold the following day
- Swappable ingredients: you can swap out the fruit for whatever you need to use up in the fruit bowl /freezer
- Refined sugar free: the fruit itself I find to be sweet enough, so don’t add extra when stewing it down. The crumble topping itself has a little maple syrup, but overall the recipe is refined sugar free
- Gluten free: is you pick gluten free oats, baking powder and a gluten free flour variety
- Store cupboard ingredients: you are already likely to have all the ingredients for this recipe at home in your cupboards
Recipe Notes and Adaptions
- You can use any liquid sweetener and swap this out for the maple syrup. Agave or date syrup will also work well as plant based alternatives
- Swap out the oats, baking powder and flour for gluten free varieties to create a free from gluten variety of this recipe
- You can stew down most fruits in your fruit bowl or freezer. Aside from apples; pears, blackberries, plums, raspberries, blueberries will work well. As will persimmon, strawberries, pineapple, peaches or even mango
Apple Breakfast CrumbleCourse: MainsCuisine: Savoury, SaladDifficulty: Easy
150g Plain flour
30g Desiccated coconut
50g Coconut oil, melted
1.5 tsp Ground ginger
2 tsp Ground cinnamon
1 tsp Baking powder
1/4 tsp Salt
2 tbsp Maple syrup
Dairy free yoghurt
- Preheat an oven to 200°c
- Stew down your fruit. Personally, I found the apples and blackberries were sweet enough, so just cooked them down with a splash of water on the hob until soft
- Mix the rest of the ingredients in a bowl to form the crumble topping
- In an oven proof bowl, layer the crumble topping on top of the stewed fruit and bake for 25 minutes at 200°c.
- To serve, top with your favourite plant based yoghurt
I can’t wait to hear what you think of these Apple Breakfast Crumble so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!