Stone Fruit Breakfast Crumble with Yoghurt
Stone Fruit Crumble ready to eat
This is a recipe that serves about 6 people. It is a breakfast crumble and is a healthy crumble with no added sugars, made with the natural sweetness of the fruits and the dates. It can also be a healthy dessert.
: 15 minutes
: 40 minutes
: 6 servings
150 g. strawberries (about 3 large ones)
2 yellow peaches
2 white peaches
2 yellow nectarines
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
80 grams porridge oats
20 grams dessicated coconut
4 Medjool dates seeds removed
1 teaspoon olive oil
60 ml water
1 700 gram tub of honey and cinnamon yoghurt
Or naturall yoghurt for a healthier option
Preheat the oven to 180 degrees Celsius fan forced or 200 degrees Celsius non fan forced.
In a casserole dish squeeze in the juice of the oranges.
Next grate the strawberries into the casserole dish and add the balsamic.
Mix the juice and balsamic together before placing in the oven
Place the casserole dish in the oven for 10 minutes to heat up the liquid.
While the liquid is heating, wash and dry the stone fruit, then halve and quarter the fruit, removing the seeds.
Cut the stone fruit all around the same size
Take the liquid from the oven and slowly add in the fruit, as the liquid will be hot and may burn if it splashes.
Stir the fruit and make sure it is well coated in the liquid, and place it back into the oven for 40 minutes.
Add the oats,coconut, pitted dates, olive oil and water to a processor bowl and blend until all well combined.
Crumble mixture should look like this uncooked
Next pour the crumble mixture into a a baking dish and place on the other shelf of the oven.
Bake for at least 30-35 minutes time may vary. Check it regularly to make sure not to burn it* If it starts to burn you can cover it with aluminium foil and place it back in the oven.
Once the fruit has been cooked and the crumble is crunchy, remove both from the oven and prepare to serve.
Stone fruit cooked
To serve, spoon about 2-3 tablespoons of fruit into each serving bowl, making sure to give a little of each type of fruit.
Place 2 tablespoons of crumble next to the fruit or on top, and then finish with a heaped spoonful or two of yoghurt to serve.
This crumble can be a little tart depending on how sweet the fruit is, so it is best served with the honey and cinnamon yoghurt to add a little sweetness.
Other stone fruit can be used such as cherries and plums. I have used what was available in the fruit store at the time.
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Thai Pumpkin Soup
Flaxseed Peanut Butter and Honey Biscuits
Gluten Free Chicken Nuggets
Elmo and Cookie Monster Cupcakes
Tomato and Basil Dip Platter
view all recipes by Kate Mate
Submit a Comment
Gozleme with Herb Ricotta
Vegetarian Zucchini Moussaka
Chilli and Garlic Crackers
Home Made Sweetened Condensed Milk
Slow Cooker French Onion Lamb
Zucchini and Bacon Slice
Yeast Free Vegetarian Pizza
Sweet Pumpkin Soup
Tips for Writers
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226.
Receive our most popular recipes in the the RecipeYum email newsletter
no thanks, take me to the website