Tuesday, February 1, 2011

Breakfast Crumble

1 lb apples, peeled, cored and roughly chopped
8 oz pears, peeled, cored and roughly chopped
Finely grated zest and juice of 1 orange
1/4 cup liquid honey
1/2 tsp ginger (or cinnamon)
6 oz strawberries, hulled and quartered

1/2 cup all purpose flour
3 tbsp ground flaxseed
1/4 cup butter, cubed
1/2 cup rolled oats
1/3 cup mixed seeds (pumpkin, sunflower, sesame, hemp)
1/4 cup demerara sugar (or brown sugar)

Place the apples and pears in a medium heavy bottomed saucepan with the orange zest and juice, honey and ginger. Bring to a gentle simmer, stirring occasionally, then cover and simmer for 10 minutes, until soft and slightly pulpy. Add the strawberries and cook for a further 2 to 3 minutes, until soft yet still retaining their shape. Remove the pan from the heat and transfer the mixture to an ovenproof gratin dish. Set aside while making the crumble.

Put the flour in a bowl and stir in the flaxseed. Add the butter and rub into the mixture until it resembles chunky breadcrumbs. Add the oats and again rub the butter into the mixture, using your fingertips to distribute it well. Stir in the seeds and sugar, then sprinkle over the fruit.

Bake the crumble in a preheated 400'F over for 30 to 35 minutes, until the topping is golden. Serve the crumble warm. * I think a dollop of vanilla yogurt would be just the topping.

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