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Berry Breakfast Crumble
Serves6
Cooking time
30m
With puffed rice, plenty of nuts, coconut, cardamom and cinnamon, this crumble is guaranteed to get you out of bed and going for the day. Served with a dollop of yoghurt to counter the sweet berries, it’s breakfast perfection.
Ingredients
250 gpunnet Driscoll's strawberries, hulled & sliced
1 1/2 punnets(180 g) Driscoll's blackberries
1 1/2 punnets(180 g) Driscoll's blueberries
1 1/2 punnets(180 g) Driscoll's raspberries
1 Tbspfreshly squeezed orange juice
1 Tbsppure maple syrup
1/2 tspcornflour
natural or coconut yoghurt, to serve
Crumble topping
3/4 cup(100 g) almond meal
3/4 cup(10 g) puffed rice
1/3 cup(35 g) walnuts, coarsely chopped
1/4 cup(35 g) Brazil nuts, coarsely chopped
1/4 cup(35 g) macadamia nuts
1/2 cup(30 g) shredded coconut
2 Tbspcornflour
1 tspground cardamom
1/2 tspground cinnamon
finely grated zest of 1 orange
60 gunsalted butter, at room temperature & cubed
1 1/2 Tbsppure maple syrup
Method
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Preparation
Preheat oven to 190 °C. Lightly grease a 1 Lt capacity, wide and shallow baking dish with butter.
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Berry mixture
Place the berries in the prepared dish. Blend the orange juice, maple syrup and cornflour together in a small bowl. Pour over the berries and toss to combine.
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Crumble
Place the almond meal, puffed rice, walnuts, Brazil nuts, macadamias, coconut, cornflour, cardamom, cinnamon and orange zest in a medium bowl and stir to combine. Add the butter and maple syrup and rub into the dry mixture, until it resembles coarse crumbs.
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Baking
Scatter the topping over the berries. Cover the dish with baking paper and aluminium foil. Bake for 20 minutes. Remove the covering and bake for a further 15-20 minutes, until the topping is crisp and golden brown and juices from the berries are bubbling up around the sides. Stand for 10 minutes, to cool slightly.
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Serving
Serve warm, at room temperature or chilled with a dollop yoghurt, if desired. Handy hint - Once cooled, cover and store in the refrigerator for up to 5 days.
