Blackcurrant Breakfast Crumble

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Serves: 4

Recipe created for us by Iron Chef Shellie

BLACKCURRANT YOGHURT:

INGREDIENTS

FRUIT FILLING:CRUMBLE TOPPING:
  • 100g plain flour
  • 50g rolled oats
  • 100g brown sugar
  • 100g butter, cut into cubes
  • 1/2 tsp ground cinnamon
  • 50g hazelnuts, roughly chopped
  • 50g silvered almonds

METHOD

  1. Preheat oven to 170°C (150°C fan-forced).
  2. Place dried fruit, Squeezed Blackcurrant fruit cordial, water and vanilla in a saucepan. Bring to the boil, reduce heat, cover and simmer for 15 minutes, until plump.
  3. Transfer to a greased 20cm oven proof dish.
  4. Meanwhile, make the crumble topping. Put the flour, oats, sugar, butter and cinnamon in a bowl, rub together with your fingers into a crumble texture. Add in the nuts and mix thoroughly.
  5. Place crumble over the top of the fruit mix and baked in the oven for 10-15 minutes, until brown.
  6. Carefully remove the breakfast crumble from the oven, and set aside to cool slightly whilst you make the blackcurrant yoghurt.
  7. Mix 1 tablespoon Squeezed Blackcurrant fruit cordial to 300g yoghurt until fully incorporated.
  8. Evenly dish out the blackcurrant breakfast crumble into 4 bowls, and serve with blackcurrant yoghurt.
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