Driscoll's Berry breakfast crumble

Berry breakfast crumble

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.

  • Method

    1. Preparation

      Preheat oven to 190 °C. Lightly grease a 1 Lt capacity, wide and shallow baking dish with butter.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

  • Ingredients

    250 g punnet Driscoll’s strawberries, hulled & sliced
    1½ x 125 g punnets (180 g) Driscoll’s blackberries
    1½ x 125 g punnets (180 g) Driscoll’s blueberries
    1½ x 125 g punnets (180 g) Driscoll’s raspberries
    1 tablespoon freshly squeezed orange juice
    1 tablespoon pure maple syrup
    ½ teaspoon cornflour
    natural or coconut yoghurt, to serve 

    Crumble topping
    ¾ cup (100 g) almond meal
    ¾ cup (10 g) puffed rice
    ⅓ cup (35 g) walnuts, coarsely chopped
    ¼ cup (35 g) Brazil nuts, coarsely chopped
    ¼ cup (35 g) macadamia nuts
    ½ cup (30 g) shredded coconut
    2 tablespoons cornflour
    1 teaspoon ground cardamom
    ½ teaspoon ground cinnamon
    finely grated zest of 1 orange
    60 g unsalted butter, at room temperature & cubed
    1½ tablespoons pure maple syrup

    • Serves 6
    • Breakfast
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