European
European - British - Desserts
Breakfast Crumble
Chef's Menu Description
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 300 g frozen blueberries
- • 300 g frozen raspberries
- • 1/2 lemon, (juice only)
- • 1 tbsp chia seeds
- • 100 g oats
- • 30 g four seed mix
- • 30 g ground almonds
- • 40 g granulated sweetener
- • 1/2 tsp cinnamon
- • 40 g coconut oil, (melted)
- • 10 g flaked almonds
- • 4 tbsp fat-free Greek yoghurt
Preparation Steps
1
Phase 1
Preheat the oven to 180ºC. Add the blueberries and raspberries to the ovenproof dish.
2
Phase 2
Add the lemon juice and chia seeds and mix well.
3
Phase 3
In a bowl add the oats, seeds, ground almonds, sweetener, and cinnamon. Pour over the coconut oil. Mix well to combine.
4
Phase 4
Sprinkle the oat mixture over the fruit, then roughly level out.
5
Phase 5
Add the flaked almonds and cook for 30-35 minutes, until the top is golden brown and the fruit softened.Â
6
Phase 6
Serve with the yoghurt.