I love the mixture of spices, fruit and sweetness in an apple crumble and I especially like the crumble toppings, so having a variation of it for breakfast is a real treat. I love nutmeg so tend to sprinkle quite a lot, but it is powerful so take it easy if you’re not sure. The freeze dried apple I found recently in Tesco when I was looking for dried apple and it does add some lovely sweetness to the crumble topping, but you could use diced dried apple or leave it out completely. I always have ice cream with my crumble but not for breakfast! So I added a side of crème fraiche which adds a little more richness. Natural yoghurt would work as well, or you could push the boat out and use cream.
Apple Crumble Poragie (serves one)
- 1 apple – cored, but you don’t need to peel
- 4 blackberries
- 1/2 tsp cinnamon
- A sprinkle of nutmeg (I grated around 1/2 tsp)
- 1 tsp maple syrup
- 200ml Almond milk (I used unsweetened)
- 40g porridge oats
- 50-100ml tap or filtered water
Topping
- 4-5 hazelnuts – crushed
- 1 tsp brown sugar (I used demerara for it’s coarse texture)
- few bits of freeze dried apple – crumbled up
- A few blackberries
- Crème fraiche or yoghurt or cream
Method
In a good blender, blend the apple, 4 blackberries, cinnamon, nutmeg, maple syrup and almond milk. Once blended tip into a saucepan and mix in the oats. Bring to the boil and simmer for 2-3 minutes. Add as much water as you need to stop it sticking and get the consistency you like (or you could add more milk for a richer poragie).
For the topping – mix the crushed hazelnuts, sugar and apple together to make the crumble topping. Sprinkle on top and add some blackberries.
Add some crème fraiche, yoghurt or cream on the side.
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Today’s dog walk was very wet, cold and windy so this was a warming treat once i’d dried out. I ate it in front of the fire with the dog snoozing peacefully.
Thebrekkieblog 