Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Apricot, blueberry and pistachio breakfast crumble
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)
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
7
Leave to cool for a few minutes before serving with a dollop of Greek yoghurt