Keelings Baked Berry Breakfast Crumble

Mon, 9 September 2019

Ingredients:
Zest and juice of 1 large orange
Seeds from 1 vanilla pod or 1 tsp vanilla extract
125g each of Keelings strawberries, raspberries and blueberries, chopped if large
TOPPING
75g rolled oats (gluten free if necessary)
25g pecan nuts or hazelnuts, finely chopped
1 tbsp honey, maple syrup or date syrup
1 tbsp sunflower, light rapeseed oil or melted coconut oil or butter
¼ tsp ground cinnamon

TO SERVE
Natural yoghurt or coconut cream
Handful of fresh mint leaves

Directions:
1. Preheat the oven to 160C (fan 140C), 320F, Gas Mark 3.
2. Mix half of the orange zest, all of the juice and the vanilla seeds or extract together in a bowl and toss the berries through to coat. Divide evenly between four individual, wide, shallow ramekins or baking dishes and set aside on a baking tray.
3. Add the oats, pecan or hazelnuts, honey or syrup, oil or butter and cinnamon to a bowl and mix until well combined. Divide the topping evenly over the berries.
4. Bake for 10-15 minutes until the berries have softened and the topping is golden brown.
5. Remove and leave to cool a little before serving topped with a little natural yoghurt or coconut cream, a sprinkling of the remaining orange zest and mint leaves to decorate.
6. Alternatively, these can be cooled completely and refrigerated to serve later (either cold or warmed up in the oven).

TIPS:
Make in one singular dish, like a casserole dish if that’s easier, or you don’t have several ramekin dishes to hand!
You could also prepare it the night before and keep it in the fridge, then all you have to do is throw it in the oven the in the morning and let it cook while you get yourself and the kids organised - very convenient!
Instead of, or as well as the nuts, add linseeds, pumpkin and / or sunflower seeds or even chopped raisins or sultanas would work well too.