A gluten-free Autumnal skillet breakfast crumble.
I have a confession to make.
I love cold fruit crumble for breakfast in the morning.
When the days begin to grow colder I start craving warm puddings like saucy hot fudge pudding, sticky toffee pudding or fruit crumbles. I will often scoff any leftover fruit crumble, cold, straight from the fridge in the morning. Absolute bliss.
I’m also partial to fruit and granola or muesli over plain yogurt (sometimes with a drizzle of honey). I usually make my own granola so I can tailor it to my family’s liking. Shop bought tends to be too expensive, or sugary, or containing dried papaya or banana (blergh!).
However!
I was recently sent a few boxes of Eat Natural’s gluten free toasted muesli to try out. I was familiar with their range of oh-so-lovely snack bars but I’d no idea they made breakfast cereals too – they’ve got quite a range of them, I found out. The children refused to even entertain the notion of trying the toasted mueslis (too many different things touching each other!) so it was mine. All mine.
Every morning for the last week I’ve enjoyed a big bowl of the Eat Natural buckwheat toasted muesli (a gluten free blend of toasted buckwheat and crisped rice with mixed seeds, dried fruit, coconut and a pinch of cinnamon) over fresh fruit and natural yogurt. However, when I got to the bottom of the box I noticed the ratio of crisped rice and toasted buckwheat was a little… off.
All the buckwheat had sunk to the bottom of the box!
This tends to be a problem with shop bought granola and muesli – how do you get around it? Empty the contents of a new box into a container and shake it before pouring out each serving?
So here I was, left with the toasted buckwheat-heavy dregs of muesli. What to do…
Crumble!!
Crumble where the fruit is softened slightly in a cast iron skillet before being sprinkled with a crunchy topping and popped in the oven to get all golden, bubbly and lovely.
I’ve made similar crumbles many times in the past with various home made and shop bought mueslis. You can tailor the spices to the fruit you’ve got on hand and the season. Cinnamon and nutmeg combine really well with most autumn fruits and sweetened with rich molasses sugar and topped with this crunchy topping – well I must say it makes a rather lovely breakfast indeed!
As I was using a gluten free cereal mix I thought I’d keep the whole recipe gluten free by bulking it up with raw almonds finely ground in my high power Froothie Optimum 9400 blender. This took a matter of seconds to do.
I used unrefined molasses sugar in both the fruit filling and crumble topping for an extra thick and rich flavour. If you can’t get molasses sugar use as dark a brown sugar as you have. Be warned – the molasses sugar and the deep purple of the blackberries makes for a very dark, almost black, filling. A lighter brown sugar would retain the lovely purple colour of the berries, I would expect, if this black colour is undesired.
Blackberry & Apple Skillet Breakfast Crumble
Ingredients
For the crumble topping
- 100 grams raw almonds
- 130 grams toasted muesli (I used Eat Natural - Buckwheat)
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- pinch sea salt
- 50 grams molasses sugar (or as dark brown a sugar you can get)
- 4 tbsp coconut oil melted
For the fruit filling
- 150 grams blackberries
- 300 grams apples
- 50 grams molasses sugar
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 190 C/ 350 F
- Grind almonds in a high powered blender. Combine in a with the muesli, spices, salt and sugar. Stir in the melted coconut oil until well combined and set aside.
- Peel and coarsely chop the apples into 3/4 inch chunks.
- Stir the spices into the sugar and set aside.
- Heat your oven proof skillet over a medium-high heat. Cook the blackberries and apples for a few minutes in the dry pan. The liquid from the fruit will keep it from sticking to the pan.
- When the fruit has softened slightly sprinkle over the spiced sugar and stir well to combine. Cook for a further minute or so until the sauce is nice and thick.
- Remove from the heat and sprinkle over the crumble topping.
- Bake for 20-25 minutes, until the top is golden and the fruit juices are thick and bubbling.
- Allow to cool slightly before serving. Alternatively, leave to cool and reheat in the morning for breakfast.
Linking up with Anneli over at Delicieux and Louisa at Eat Your Veg and their joint Four Seasons Food challenge. This month we’re challenged to ‘get fruity!’
OTHER FRUIT CRUMBLES YOU MIGHT LIKE:
Rhubarb Quark Crumble by Maison Cupcake
Plum Crumble Tart by Franglais Kitchen
Plum Crumble by Fab Food 4 All (I’ve made this one a few times – it’s lovely!)
Rhubarb Crumble Cake by Utterly Scrummy Food for Families
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Elizabeth’s Kitchen Diary was sent complimentary samples of Eat Natural gluten free cereal. All opinions expressed are our own. This is not a paid post. However, this post contains an affiliate link. Elizabeth’s Kitchen Diary is a Froothie Optimum 9400 ambassador, which means if you like the blender and choose to buy one through the links on this page we will get a small commission. This purchase helps support our family! Thank you 🙂
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Janice says
I love the idea of crumble for breakfast – great recipe.
Andrew Petrie says
I always thought of any crumble as a dessert but this would surely make a great breakfast, and what a great filling.
Jane Barrett says
Looks amazing
James Travis says
Looks great
Maya Russell says
I like polishing off cold crumble too!
Looks tasty & healthy.
Paul Wilson says
Great take on Blackberry and Apple Crumble.
James Travis says
Looks tasty
Paul Wilson says
Looks great!
D. Clarke says
I never thought about eat it cold in breakfast to give nice texture in month in the morning 😛
Pam Francis Gregory says
Wouldn’t even cross my mind to eat cold for breakfast, but makes so much sense!
Lou, Eat Your Veg says
Crumble for Breakfast, of course!!!! But this is a super-duper special breakfast mix so even better. What a fab idea. Thanks so much for linking up to September’s Four Seasons Food ‘Getting Fruity’ challenge, and my apologies again for being so ridiculously late in reading your entries.
Kate - gluten free alchemist says
Hey! I don’t have to feel guilty anymore about all the early morning fridge-raiding crumble snaffling! It’s not just me who does it!!! I can end the search for the cold-crumble-eaters anonymous support group! Crumbles with body and bite from extra nuts, buckwheat, oats and other delights have got to be more healthy anyway…… right?
Kate – gluten free alchemist recently posted…Goats Cheese Stuffed Cherry Bomb Chillies
Fiver Feeds says
Very interesting recipe, never thought of making something like this but it really seem great!
Becca @ Amuse Your Bouche says
LOVE the idea of crumble for breakfast!! I’m not sure my usual recipe would be quite appropriate (heaps of sugar!) but your version looks amazing!
Becca @ Amuse Your Bouche recently posted…15 minute tomato soup with basil pine nut crumb
Dannii @ Hungry Healthy Happy says
This sounds like the perfect Autumn breakfast. Mmmmm.
Dominic says
oh yes!… my favourite thing in the world is mums apple and blackberry pie, served fridge cold with cream… your crumble would do it for me!
Dominic recently posted…random recipes #43 – round up
Rachel Brady says
Hi Elizabeth! These photos are truly scrumptious! I’m really loving the idea of a crumble in a pan / skillet. I’m going to try this out… X P.S Ain’t nothin’ wrong with crumble for breakfast. It’s got fruit in it hasn’t it? I apply the same logic when eating cold curry for breakfast – as long as there’s a vegetable in there, it’s acceptable. : )
Elizabeth says
Mmm cold curry for breakfast… yum! So glad you like the post 🙂
Elizabeth recently posted…Courgette Spaghetti Alfredo
Alison says
I would have never have thought of this for breakfast, but the idea is genius. Definitely going to have to give this a go
Alison recently posted…A visit to the Stephenson Railway Museum
Elizabeth says
Thanks Alison – let me know what you think if you do try it!
Elizabeth recently posted…Four Cheese Chargrilled Chicken Pasta Bake
Holly says
How healthy and delicious! Sounds like a wonderful breakfast to me.
Holly recently posted…Devil’s Punch Bowl, Hamilton
Elizabeth says
Thanks Holly – I thought it made a rather nice breakfast too 🙂
Elizabeth recently posted…Rum & Raisin Cinnamon Rolls
Kate @ Veggie Desserts says
Breakfast crumble? Elizabeth, you are a GENIUS (takes you in my arms and dances you across the kitchen, virtually)
Kate @ Veggie Desserts recently posted…Pineapple and Carrot Upside Down Cake
Elizabeth says
Hahah! 😀 Thank you for making me smile Kate!
Elizabeth recently posted…Strawberry Vanilla Bean Coconut Ice
Camilla @FabFood4All says
Oh wow I’d love this crumble for breakfast too it looks utterly divine and I just love the blackberry and apple combo:-) Thanks for linking to my Plum Crumble:-)
Camilla @FabFood4All recently posted…Rhubarb & Blackberry Spiral Cobbler
Elizabeth says
Thanks Camilla, and my pleasure to link up your crumble – I’ve made it a few times and I love it!
Elizabeth recently posted…Rum & Raisin Cinnamon Rolls
Clare Mansell says
I’d never think of eating cold crumble for breakfast, but it is basically museli and fruit, so why not! Your photos are lovely, they make me want to cook this right now!
Clare Mansell recently posted…South-coast breakfasts : Drift In Cafe
Elizabeth says
Thank you, Clare, for your lovely comment – so glad my photos inspire you to cook! 😀
Elizabeth recently posted…Four Cheese Chargrilled Chicken Pasta Bake
Laura says
I’m absolutely with you on this one – cold crumble for breakfast is a must. Like you have to make extras just so you can do that =) this one looks ideal for just that!
Laura recently posted…Almond Apple Traybake
Elizabeth says
Yay! Delighted to hear I’m not on my own with this 😀
Elizabeth recently posted…Strawberry Vanilla Bean Coconut Ice