I’m a massive fan of fruit crumble. Sometimes, I have a HUGE craving for it and make a crumble to enjoy for dessert and then breakfast for the following few days. If it’s made with nutritious ingredients, there’s no reason why it can’t be enjoyed for breakfast too!
After all, this recipe is really just a mixture of fresh fruit and mixed nuts, seeds and coconut! Topped with yoghurt, it would make a delicious dessert or start to your day. In the image below, I added fresh mango and thick coconut milk to leftover crumble to enjoy for a tropical breakfast - it was delicious!
Gluten-Free Apricot & Apple Crumble – serves 4
3 apples, cored and sliced thinly
6 small-medium apricots, stones removed and sliced
Zest & juice of one orange
1 Tbspn honey
½ tsp cinnamon
75g softened butter
¾ cup ground almonds
4 Tbspn coconut chips
2 Tbspns runny honey
½ cup mixed walnuts, almonds and pumpkin seeds (chop the nuts and leave the seeds whole)
Pre-heat your oven to 180°C. Place the apples, apricots, orange zest and juice, honey and cinnamon into an oven-proof baking dish and stir everything together.
Place all of the topping ingredients into a bowl and using your hands or a spoon, mix everything together until you reach a crumble like consistency. I like to keep mine quite chunky!
Pour the crumble topping over the fruit and spread it out evenly, right to the edges. Drizzle over extra honey if you wish.
Place the crumble into the oven and cook for 20-30 minutes or until golden and the fruit is soft.