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Help centreSpiced apple, pear & berry breakfast crumble
| Per | Serving (462g) |
|---|---|
| Energy (kcal) | 572 kcal |
| Fat | 18g |
| of which saturates | 3g |
| Carbohydrates | 72g |
| of which sugars | 45g |
| Fibre | 13g |
| Protein | 25g |
Step 1
Preheat the oven to 160°C fan.
Step 2
Add the frozen mixed berries, diced apple and pear to a baking dish. Stir through the chia seeds, 1 tbsp honey, cinnamon and ground ginger until evenly combined.
Step 3
In a bowl, whisk together the egg whites, nut butter, remaining 1 tbsp honey, mixed spice and a pinch of salt.
Step 4
Stir the jumbo rolled oats, pumpkin seeds and chopped walnuts into the egg white mixture until the oats are evenly coated.
Step 5
Scatter the oat topping evenly over the fruit mixture.
Step 6
Bake for 30–40 minutes, until the fruit is bubbling and the topping is golden and crisp.
Step 7
Remove from the oven and leave to rest for five minutes before serving.
Step 8
Serve warm with 100g high-protein Greek yoghurt or skyr per serving.
Step 9
For an extra touch of sweetness, drizzle with a little honey or maple syrup and finish with a sprinkle of cinnamon, if desired.
Step 10
To make ahead, allow the crumble to cool completely before covering and refrigerating for up to three days. Reheat at 180°C fan for six to eight minutes before serving.
Ingredients
150g frozen mixed berries
1 apple, peeled and diced
1 pear, diced
1 tbsp H&B chia seeds
2 tbsp H&B clear honey
2 tsp ground cinnamon
⅓ tsp ground ginger
75g jumbo rolled oats
1 tbsp nut butter
2 egg whites
¼ tsp mixed spice
Pinch of salt
1 tbsp H&B pumpkin seeds
1 tbsp H&B walnut pieces (chopped)
To serve
200g high-protein Greek yoghurt or skyr
Honey or maple syrup, optional
Ground cinnamon, optional
Breakfast crumble FAQs
Gluten-free oats work just as well in this breakfast crumble, so simply swap them in at the same 75g quantity. You’ll still get that deliciously crunchy topping over the soft, spiced fruit. If you’re making this for someone following a strict gluten-free diet, just check the pack is certified gluten-free. Or, check out our gluten-free rhubarb and ginger crumble.
The walnuts can be swapped for another nut, such as cashews, pecans or almonds depending on your preference. Simply use the same 1 tbsp quantity and roughly chop before stirring into the crumble topping. For anyone with a nut allergy, be sure to choose a suitable alternative and check all ingredient labels carefully.
To serve four, simply double all the ingredients. There’s no need to adjust the oven temperature, but as you’ll be making a larger crumble, it may need a little extra time in the oven. Keep an eye on the topping and fruit from around the 35-minute mark and bake until the fruit is bubbling and the crumble is crisp. For the best results, use a suitably larger baking dish so the fruit and topping cook evenly.
Simply swap the honey in the crumble topping for maple syrup or agave syrup and serve with your favourite dairy-free yoghurt instead of Greek yoghurt or skyr. Choose a plant-based yoghurt that’s creamy and unsweetened for the best balance with the sweet, spiced fruit. Instead of egg whites, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative – a good rule of thumb is three tablespoons of aquafaba to one egg white.
