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RECIPE-breakfast-crumble

Blackcurrant Breakfast Crumble

Recipe created by Iron Chef Shellie

RECIPE-breakfast-crumble

Ingredients

BLACKCURRANT YOGHURT
300g Greek yoghurt
1 Tbsp Barker’s Squeezed Blackcurrant fruit cordial
FRUIT FILLING
200g dried figs, quartered
150g dried apricots
100g sultanas
100g pitted dates, roughly chopped (approx 5 dates)
100ml Barker’s Squeezed Blackcurrant fruit cordial
400ml water
1 tsp vanilla extract
CRUMBLE TOPPING
100g plain flour
50g rolled oats
100g brown sugar
100g butter, cut into cubes
1/2 tsp ground cinnamon
50g hazelnuts, roughly chopped
50g silvered almonds

Instructions

1
Preheat oven to 170°C (150°C fan-forced)
2
Place dried fruit, Squeezed Blackcurrant fruit cordial, water and vanilla in a saucepan. Bring to the boil, reduce heat, cover and simmer for 15 minutes, until plump
3
Transfer to a greased 20cm oven proof dish. Meanwhile, make the crumble topping. Put the flour, oats, sugar, butter and cinnamon in a bowl, rub together with your fingers into a crumble texture. Add in the nuts and mix thoroughly
4
Place crumble over the top of the fruit mix and baked in the oven for 10-15 minutes, until brown
5
Carefully remove the breakfast crumble from the oven, and set aside to cool slightly whilst you make the blackcurrant yoghurt
6
Mix 1 tablespoon Squeezed Blackcurrant fruit cordial to 300g yoghurt until fully incorporated
7
Evenly dish out the blackcurrant breakfast crumble into 4 bowls, and serve with blackcurrant yoghurt

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