• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Amazon
  • Pinterest
  • Instagram

Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream Recipes
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
      • Scallop Recipes
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Elizabeth
  • Brands I’ve worked with
  • PR & Disclosure
  • Contact Me

Blackberry & Apple Skillet Breakfast Crumble

Published on September 28, 2014 • Last updated January 28, 2019 by Elizabeth
Jump to Recipe Print Recipe

A gluten-free Autumnal skillet breakfast crumble.
Blackberry and Apple 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.

Blackberry and Apple Skillet Breakfast Crumble

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…

apples and blackberries

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 and Apple Skillet Breakfast Crumble

Blackberry & Apple Skillet Breakfast Crumble

Warming and comforting, seasonal blackberries and apples are coated in an autumnal spiced crumble.
Enjoyed the recipe? Leave a rating!
Print Rate
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Author: Elizabeth

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 Shetland 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

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Prevent your screen from going dark

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!’

fsf-autumn

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

If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.

[wysija_form id=”1″]
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 🙂

Category: Breakfast, Froothie, Gluten Free, RecipeTag: Eat Natural, Froothie Optimum 9400, fruit crumble, Gluten Free

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Strawberry Vanilla Bean Coconut IceStrawberry Vanilla Bean Coconut Ice Cream
Next Post:Cheesy Mashed Tatties & Kalecheesy mashed potatoes with kale

Reader Interactions

Comments

  1. Janice

    September 15, 2018 at 10:23 pm

    I love the idea of crumble for breakfast – great recipe.

    Reply
  2. Andrew Petrie

    March 15, 2016 at 5:21 pm

    I always thought of any crumble as a dessert but this would surely make a great breakfast, and what a great filling.

    Reply
  3. Jane Barrett

    September 23, 2015 at 10:58 am

    Looks amazing

    Reply
  4. James Travis

    March 26, 2015 at 5:38 pm

    Looks great

    Reply
  5. Maya Russell

    March 14, 2015 at 8:17 am

    I like polishing off cold crumble too!
    Looks tasty & healthy.

    Reply
  6. Paul Wilson

    March 12, 2015 at 1:28 am

    Great take on Blackberry and Apple Crumble.

    Reply
  7. James Travis

    March 8, 2015 at 12:18 pm

    Looks tasty

    Reply
  8. Paul Wilson

    February 13, 2015 at 1:06 am

    Looks great!

    Reply
  9. D. Clarke

    January 16, 2015 at 8:30 am

    I never thought about eat it cold in breakfast to give nice texture in month in the morning 😛

    Reply
  10. Pam Francis Gregory

    December 1, 2014 at 6:52 pm

    Wouldn’t even cross my mind to eat cold for breakfast, but makes so much sense!

    Reply
  11. Lou, Eat Your Veg

    November 10, 2014 at 11:40 pm

    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.

    Reply
  12. Kate - gluten free alchemist

    October 1, 2014 at 11:19 am

    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?

    Reply
  13. Fiver Feeds

    September 30, 2014 at 2:13 pm

    Very interesting recipe, never thought of making something like this but it really seem great!

    Reply
  14. Becca @ Amuse Your Bouche

    September 29, 2014 at 1:27 pm

    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!

    Reply
  15. Dannii @ Hungry Healthy Happy

    September 29, 2014 at 12:18 pm

    This sounds like the perfect Autumn breakfast. Mmmmm.

    Reply
  16. Dominic

    September 29, 2014 at 10:26 am

    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!

    Reply
  17. Rachel Brady

    September 29, 2014 at 9:58 am

    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. : )

    Reply
    • Elizabeth

      September 29, 2014 at 10:28 am

      Mmm cold curry for breakfast… yum! So glad you like the post 🙂

      Reply
  18. Alison

    September 29, 2014 at 9:00 am

    I would have never have thought of this for breakfast, but the idea is genius. Definitely going to have to give this a go

    Reply
    • Elizabeth

      September 29, 2014 at 10:27 am

      Thanks Alison – let me know what you think if you do try it!

      Reply
  19. Holly

    September 29, 2014 at 1:24 am

    How healthy and delicious! Sounds like a wonderful breakfast to me.

    Reply
    • Elizabeth

      September 29, 2014 at 10:26 am

      Thanks Holly – I thought it made a rather nice breakfast too 🙂

      Reply
  20. Kate @ Veggie Desserts

    September 28, 2014 at 9:07 pm

    Breakfast crumble? Elizabeth, you are a GENIUS (takes you in my arms and dances you across the kitchen, virtually)

    Reply
    • Elizabeth

      September 29, 2014 at 10:26 am

      Hahah! 😀 Thank you for making me smile Kate!

      Reply
  21. Camilla @FabFood4All

    September 28, 2014 at 5:24 pm

    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:-)

    Reply
    • Elizabeth

      September 28, 2014 at 7:06 pm

      Thanks Camilla, and my pleasure to link up your crumble – I’ve made it a few times and I love it!

      Reply
  22. Clare Mansell

    September 28, 2014 at 4:31 pm

    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!

    Reply
    • Elizabeth

      September 28, 2014 at 7:05 pm

      Thank you, Clare, for your lovely comment – so glad my photos inspire you to cook! 😀

      Reply
  23. Laura

    September 28, 2014 at 4:21 pm

    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!

    Reply
    • Elizabeth

      September 28, 2014 at 7:04 pm

      Yay! Delighted to hear I’m not on my own with this 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you enjoy the recipe? We'd love your feedback! Please leave a star rating.




Sidebar

Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

As seen on Shetland: Scotland’s Wondrous Isles on Channel 5.

“Never underestimate the power of your own story. Life may have taken unexpected turns, but it’s never too late to weave new threads of adventure into your tapestry. Keep spinning those yarns, my friend.

Recent Posts

Image of turkey Wellington with a slice out of it showing the layers of roast turkey, stuffing and crisp pastry.

Copyright © 2011–2025 EKD Services Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address:  36 Angusfield Avenue, Aberdeen, AB15 6AQ 

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required