Oat Breakfast Crumble Recipe
Serves: 2
Ingredients:
2 pears, peeled, cored, coarsely chopped
1 Granny Smith, peeled, cored, coarsely chopped
1 orange, zest and juice
2 tbsp caster sugar
1 tsp ground cinnamon
1 bunch rhubarb, leaves discarded and stems coarsely chopped
Greek-style honey yoghurt, to serve
For the Crumble
50g butter, chopped
¼ cup plain flour
¼ cup brown sugar
1 cup rolled oats
¼ cup shredded coconut
2 tbsp flaked almonds
Method:
Preheat oven to 180°C (160°C fan forced). Grease four one-cup (250ml) capacity ovenproof ramekins.
Place pears, apple, orange juice and zest, sugar and cinnamon in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 5 minutes or until pear softens.
Add rhubarb and cook, stirring occasionally, for 5 minutes or until just tender. Remove from heat.
Meanwhile, use your fingertips to rub butter into flour until mixture resembles breadcrumbs. Add brown sugar, oats, coconut and almonds and toss to combine.
Spoon the pear mixture amongthe ramekins and sprinkle over oat mixture.
Bake for 20 minutes or until golden brown on top. Serve with dollops of Greek-style honey yoghurt.
Smart Tip:
You can use alternative grains or seeds in place of oats such as amaranth, teff, buckwheat, spelt and quinoa.
