Apple and Blackberry Breakfast Crumble

Grey plate with portion of apple and blackberry breafast crumble and dairy-free yogurt. Chunks of cooked apple and blackberry topped with a golden oat and cinnamon topping alongside creamy, white dairy-free yogurt

Apple and Blackberry Breakfast Crumble

Total Time 40 minutes
Course Breakfast


  • 500 g Bramley apples roughly 2 large apples
  • 200 g blackberries
  • 200 g oats
  • 2 tbsp coconut oil melted
  • 1 1/2 tsp cinnamon
  • 1 tbsp maple syrup


  • Preheat the oven to 200°C.
  • Peel and core the apples and chop them into roughly 3x3cm chunks. Add to a pot with a tbsp hot water and put onto a medium heat. Heat for 5-10 minutes, stirring often to stop the apple sticking, until it starts to soften.
  • Add half of the oats to a blender or food processor and blitz until they’re a fine, almost flour-like, consistency (it doesn’t matter if there’s still a few coarser bits).
  • Add all of the oats to a mixing bowl and stir in the maple syrup, melted coconut oil and cinnamon. Use a wooden spoon to make sure everything is well combined.
  • Add the softened apple to a medium sized oven dish along with the blackberries. Spread the oat mix over the top of the fruit and bake for around 20 minutes until the oats are lightly golden and the apple is soft.
  • Serve warm or cold, on its own or with your favourite dairy-free yoghurt.
Keyword apple, blackberry, crumble, oats

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