Apple crumble for breakfast, you say? Yes I do say!
The best thing about this recipe, aside from its deliciousness, is you can stew your apples and make your crumble well in advance. When you're on a mission to impress (or to indulge on a go-slow Sunday) you can whip this out in a jiffy (or in this case, a small pot).
Apple crumble breakfasts pots are perfect for our cool autumn or winter weekend mornings, complete with bottomless cups of tea or coffee and all the time in the world to devour.
4 serves
For the apple filling:
6-8 small apples (900g) peeled and chopped
1 tsp cinnamon
tbs honey
3 tbs water
For the crumble:
125g coconut oil (cold and hard)
100g gluten-free plain flour
30g desiccated coconut
100g almond meal
30g coconut sugar
1 tsp cinnamon
To serve: 150g coconut yogurt. Extra cinnamon and coconut.
Set the oven to 180*. In a bowl rub the coconut oil through the flour, coconut, almond flour, coconut sugar and cinnamon until you get a breadcrumb consistency.
Line a baking tray with baking paper. Pour the crumble topping over the sheet, spread out and bake for 13 minutes, or until browning on top.
In a saucepan heat the apples, honey, cinnamon and water until soft and golden.
Divide the apple filling into four small pots, top with the crumble and serve hot or cold with coconut yoghurt and cinnamon and coconut sprinkled on top. Enjoy!
If you're looking for more wintery breakfast dishes, why not try my coconut quinoa porridge or this overnight maple and spice steel-cut oat porridge.
