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Summer Crumble

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by Nathalie
Step by step recipe - 40 Min
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August 16, 2019

Those Summer Days…

I love a fruity and nutty crumble fresh out of the oven! This summer crumble is such as perfect weekend breakfast. Since my mornings are usually quite busy, this is a recipe I keep for the weekend. It’s perfect to share with the whole family and the best part is, if you manage to safe some leftovers, just store them in the fridge and continue enjoying it the next day. This way, your next day’s breakfast is already sorted.

Since you can make this recipe with frozen fruits, its a breakfast you can make all year around and use all different kinds of fruits. Another super delicious combination is apple and pear.

My tip, server this summer crumble with coconut yogurt;). So creamy and delicious!

Wishing you a lovely weekend and enjoy this summer crumble!

xx

Nathalie

 

Serves 4
Cooks in 40 Minutes
Difficulty Easy

INGREDIENTS

8 apricots, pitted and sliced into 8th
200 g mixed berries, fresh or frozen (I used frozen cherries and blackberries)
1 tbsp maple syrup
90 g oats
100 g almond flour
50 g maple syrup
1,5 tbsp coconut oil
1 tsp cinnamon
1 tsp coconut sugar

Method:

Preheat the oven to 180°C. Place all the sliced apricots and berries into a casserole dish and sprinkle 1tbsp of maple syrup on it.

Place all the ingredients for the crumble (except the coconut sugar) into a bowl and mix. Knead with your hands and distribute evenly on the fruits. Sprinkle some coconut sugar on it. Bake fpr 25-30 minutes. Serve with coconut yogurt.

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