Blackcurrant Breakfast Crumble
Vegan
Serves 4 people
5mins Prep
45mins Cook
Who said a toasted, warm crumble should only be for dessert? This blackcurrent crumble is perfect to spice up breakfast.
By Barker's
Ingredients
Fruit Filling
- 200 g Figs
- 150 g Apricots
- 100 g Sultanas
- 100 g Pitted dates
- 100 ml Barker’s Squeezed NZ Blackcurrant Fruit Syrup
- 401 ml Water
- 1 tsp Vanilla extract
Crumble Topping
- 100 g Plain flour
- 50 g Rolled oats
- 100 g Brown sugar
- 100g Butter
- 1/2 tsp Cinnamon, ground
- 50 g Hazelnuts
- 50 g Almonds
Blackcurrant Yoghurt
- 100 g Greek yoghurt
- 1 Tbsp Barker’s Lite Blackcurrant Fruit Syrup
Method
- Preheat oven to 170°C (150°C fan-forced).
- Place the figs and apricots (can use dried fruit), Lite Squeezed NZ Blackcurrant fruit syrup, water and vanilla in a saucepan. Bring to the boil, reduce heat, cover and simmer for 15 minutes, until plump.
- Transfer to a greased 20cm oven proof dish.
- 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 chopped nuts and mix thoroughly.
- Place crumble over the top of the fruit mix and baked in the oven for 10-15 minutes, until brown.
- Carefully remove the breakfast crumble from the oven, and set aside to cool slightly whilst you make the blackcurrant yoghurt.
- Mix 1 tablespoon Barker’s Lite Blackcurrant Fruit Syrup to 300g yoghurt until fully incorporated.
- Evenly dish out the blackcurrant breakfast crumble into 4 bowls, and serve with blackcurrant yoghurt.
