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
- 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.