Stone Fruit Breakfast Crumble with Yoghurt

Stone Fruit Breakfast Crumble with Yoghurt

Posted 2016-11-25 by Kate Matefollow
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.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6 servings

2 oranges
150 g. strawberries (about 3 large ones)
2 yellow peaches
2 white peaches
2 yellow nectarines
4 apricots
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.

  • Notes
  • 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.

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