Recipe | Apple & raspberry breakfast crumble by Chelsea Winter

You know how whenever you make an apple crumble, you tend to want to splash out and eat leftovers for breakfast the next day? And maybe you sometimes do, but you know it’s probably not ideal. Well, I wanted to create a crumble that you actually could eat for breakfast every now and then and feel good about!

Instead of being a guilty pleasure, this recipe is a pretty nourishing choice. No refined sugar, and the topping is a powerhouse of nutrients: walnuts provide healthy fats and antioxidants, beloved hemp seeds offer plant- based protein and essential fatty acids; pumpkin seeds are rich in magnesium and zinc, and dates add natural sweetness along with fibre and potassium. And that’s not even mentioning the fruit! The crumble can be made the night before and simply reheated in a flash for the morning.

Vegan (optional) + Nut free (optional)

Prep: 20 minutes

Cook: 45 minutes

Serves: 6

Ingredients

Filling

1kg (2 lb 4 oz) apples (use a sweet variety)

25g (1 oz) butter, ghee or extra virgin coconut oil

2 tbsp pure maple syrup or 2 tsp pure vanilla extract

pinch salt

2 tbsp custard powder or cornflour

400g (14 oz) can peach slices in fruit juice, drained

1 cup fresh or frozen raspberries

zest of 1 lemon

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Topping

¾ cup walnuts (see tip for nut free)

¾ cup pitted dates, finely chopped

¾ cup hemp seeds

½ cup extra virgin coconut oil (solid or soft, doesn’t matter) or 75g (2 ½ oz) softened butter

½ cup pumpkin seeds

⅓ cup ground almond meal (see tip for nut free)

⅓ cup spelt flour

⅓ cup desiccated coconut

2 tsp ground cinnamon

1 tsp pure vanilla extract

½ tsp salt

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To serve

coconut yoghurt or natural yoghurt

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Method

Preheat the oven to 170°C (325°F) regular bake and have a 20cm (8 in) baking dish ready.

Peel, core and slice the apples and add to a saucepan with 2 tbsp water and the butter/ghee/oil, maple syrup/vanilla and salt. Place over a medium heat, cover, and simmer for about 5 minutes until starting to soften, stirring often.

Set aside to cool a little, then stir through the custard powder/cornflour. Transfer to the baking dish. Scatter over the peaches, raspberries and lemon zest.

Add the topping ingredients to a food processor and pulse until you have a coarse sticky crumb. Tip out over the fruit and press gently into an even layer.

Cover with foil and bake for 40 minutes, then remove the foil and bake for another 10 minutes to get the top golden brown.

Serve hot, warm or cold with your favourite yoghurt. Store for a few days in the fridge, well covered.

•  You can use blueberries or any other type of berries in the place of raspberries — even sliced stone fruit in summer — or just use a couple of extra apples.
• You can sub in some sliced pears for apples, too.
• For a nut-free option, replace the walnuts with the same quantity of sunflower seeds, and replace the ground almond meal with extra desiccated coconut and hemp seeds (combined to make ⅓ cup).

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