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Lucy Ackroyd
Mar 18, 20232 min read

Blueberry and Lemon Breakfast Crumble

Lemon and blueberry is a classic combo and works so well here. Sticky blueberries with a hint of lemon and topped with a crunchy lemon crumble - yum!


Ingredients Serves 1

Filling

  • 1/3 cup blueberries (fresh or frozen)

  • 1 pinch lemon zest

  • 1 tsp honey (optional)

Crumble

  • 1/2 cup oats, nuts and seeds

  • 1 tsp oil or butter (melted)

  • 1.5 tsp honey

  • pinch of salt

  • pinch of lemon zest

  • pinch of ground cardamom

Topping (optional)

  • Yogurt, nut butter, almonds, blueberries

(Notes, variations and substitutions found below the method)


Method

  1. Preheat the oven to 180oC/1060oC(fan) and find a large remekin or oven proof bowl.

  2. Place the blueberries in the ramekin and stir with the lemon and honey.

  3. In a separate bowl mix together the topping ingredients, then spoon over the blueberries and press to compact a little.

  4. Place in the over for 20-25 minutes until the filling is bubbling and the top is golden.

  5. Top with your choice of toppings.


Notes, variations and substitutions

  • Topping: use whatever you have, I like a mixture of oats, nuts and seeds. You could also add in flour or ground almonds for a more traditional crumble topping.

  • Oil: vegetable oil, coconut oil or melted butter all work wonderfully.

  • Fruit: use fresh or frozen. If using frozen just blitz the fruit in the microwave to ensure they are thawed before putting the topping on.

 

//Blueberry and Lemon Breakfast Crumble //

Glistening blueberries, bubbling beneath a glorious crunchy topping.

It's not so sweet that you can't have it as a midweek breakfast. A gorgeous alternative to your usual bowl of porridge.


Oats. Blueberies. Lemon. Honey. Seeds.


Products: @rudehealth oats @wholefoodsuk seeds @hilltop honey @onken yoghurt


Recipe link in my bio


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