Baked Berry Breakfast Crumble Recipe By @keelingsfruits
This healthier alternative to the usual fruit crumble will surprise and delight even the fussiest of morning eaters. This is suitable for those with a gluten, or lactose intolerance, as well as for vegans, by selecting the appropriate ingredient options.
– Zest and juice of 1 large orange
Seeds from 1 vanilla pod or 1 tsp vanilla extract
– 125 each of Keelings strawberries, raspberries and blueberries
– 75 g Rolled oats (gluten free if necessary)
– 25 g Pecan nuts or hazelnuts, finely chopped
– 1 tbsp Honey, maple syrup or date syrup
– 1 tbsp Sunflower, light rapeseed oil or melted coconut oil or butter
– 1/4 tsp Ground cinnamon
Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.
Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.
Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.
Bake for 10-15 minutes until the berries have softened and the topping is golden brown.
Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.
Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).
Natural yoghurt or coconut cream
Handful of fresh mint leaves
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