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Apricot, blueberry and pistachio breakfast crumble

by Elly McCausland
Apricot, blueberry and pistachio breakfast crumble

Apricot, blueberry and pistachio breakfast crumble

PT40M

Why not try?

Ingredients

Metric

Imperial

1
Preheat the oven to 170°C/gas mark 3.5
2
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)
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3
In a bowl, mix together the oats, chia seeds, cinnamon, ginger and salt
4
In a small jug, whisk together the oil, maple syrup, vanilla and water. Add this to the oat mixture and stir well to combine
5
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
6
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
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7
Leave to cool for a few minutes before serving with a dollop of Greek yoghurt
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Apricot, blueberry and pistachio breakfast crumble

 
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