Elly McCausland's stunning breakfast crumble recipe is packed with flavour from apricots and blueberries. This dish is a great twist on your average bowl of fruit and granola, with the roasting juices from the fruit adding a whole new layer of indulgence.
Halve and stone the apricots and arrange cut-side up in a medium-sized baking dish. Scatter over two thirds of the blueberries, then drizzle over the honey and sprinkle over the orange blossom water (if using)
In a bowl, mix together the oats, chia seeds, cinnamon, ginger and salt
In a small jug, whisk together the oil, maple syrup, vanilla and water. Add this to the oat mixture and stir well to combine
Tip the oat mixture on top of the apricots and blueberries and gently spread it over the fruit – it doesn’t need to be entirely covered, just gently resting on top
Bake for 30–40 minutes, until the topping is golden and the fruit is bubbling and juicy. Remove from the oven and scatter with the pistachios and the remaining blueberries
Leave to cool for a few minutes before serving with a dollop of Greek yoghurt
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