I was browsing in a National Trust bookshop a couple of weeks ago and came across a book dedicated to Mug Crumbles – a crumble in a mug! I was hooked and have been trying out various recipes ever since. I loved the cake in a mug concept, so this is taking it to a ‘slightly’ healthier level and what better for an indulgent brekkie than a crumble.
This is my first own recipe attempt based heavily on some of the book suggestions – just a fabulous way to enjoy fruit and nuts at brekkie.
Apple, cardamom and pistachio Mug Crumble
For the filling
2 apples chopped into pieces (I left the skin on)
1/2 teaspoon ground cardamom
1 teaspoon caster sugar (other sugar is fine too)
For the crumble
2 tablespoons plain flour
1 tablespoon ground pistachios
1 tablespoon soft brown sugar
1/2 teaspoon ground cardamom
pinch of salt
In a large mug, mix together the filling and cover the mug with cling film. Pierce the cling film a few times. Microwave for 1.5 – 2 minutes – the fruit should be soft but not really squishy. The fruit does cook down quite a bit – so there will be room for the crumble on top.
Make the crumble by mixing all the ingredients together in a bowl and then rub in the butter with your fingers to make a soft dough like texture (like a soft crumble mixture).
Put this on top of the filling and cook in the microwave for 1 – 1.5 minutes (you don’t need to cover the mug).
Leave to cool a little before you get stuck in. Very nice with some yoghurt on top as well.
I love overnight oats – so easy and convenient. This is a quick easy put together option – making use of all the lovely apple choices out there at the moment. I made a batch last week so it’s easy to double or triple the recipe and it keeps in the fridge for a couple of days. I like to eat mine either at room temperature or after a couple of seconds in the microwave to take the chill off. But you may prefer it straight from the fridge.
These are great to have pre or post a run too.
Apple maple overnight oats (one portion)
150ml Almond milk (any milk will do)
1 medjool date
1 apple – grated with skin on
1 teaspoon cinnamon
Grating of nutmeg (I find nutmeg a strong taste so whilst I like quite a lot – around 1/3 teaspoon, you may prefer some trial and error here)
1 tablespoon pumpkin seeds
1 teaspoon maple syrup (or more if you fancy a little more sweetness)
Blend the milk with the date. Add this liquid to the oats, grated apple and spices. Mix well and put into a bowl. Pour the maple syrup over the top and sprinkle on the pumpkin seeds. Cover and put in the fridge overnight.
PS – Thank you to Joe Delucci ice cream – the ice cream is wonderful and the containers very useful!
I first tasted brown rice porridge at a yoga retreat a couple of years ago. The rice from the previous evenings meal was re-cooked for breakfast with delicious results. Whenever I cook brown rice for dinner, I always make extra so that I can have this breakfast a couple of times over the following days. It does take a bit of stirring and infusing of flavours and liquid so it’s an ideal weekend filling breakfast when there is more time to enjoy the wait.
Brown rice apple porridge (serves one)
120g of cooked brown rice
100ml Almond milk (or other milk) – plus a bit extra if the rice gets too dry
1 apple – grated
25g sultanas or raisons
Cardamom – I crushed around 5 pods
Cinnamon – liberal amount – this dish can take a lot of spices
Cloves – small sprinkle as it’s quite a strong flavour and easy to overpower the other spices
Demerara or other brown sugar to serve
Put the rice and water into a saucepan and boil for around 4-5 minutes until the water is absorbed – keep an eye on it and keep stirring it.
Then add the almond milk, grated apple, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels. You want the apple to be really squishy and almost dissolving into the rice so don’t simmer for less time, if it’s getting dry add a bit more milk.
This is lovely with the added crunch of some demerara sugar to serve.
I managed to do a spinning class and dog walk before enjoying some time in the kitchen to cook and eat this dish, which I really felt I had earned – a lovely feeling. I did have a banana before heading out to spin – I needed something to keep me going.
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
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
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
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.
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.