Friday 3 November 2006

breakfast crumble

I just wanted to share this fabulous breakfast treat that I get from Seed, the café near my office.

A little Breakfast Crumble comes in a Chinese takeaway box. It's simple and genius and would be so easy to replicate at home.

You could use fresh fruit when they're in season, or canned all year round.

Breakfast Crumble
Anna's version of Seed's recipe. Serves 2.
Fruit Base

200g can of apricots or peaches (or plums or nectarines)
1 apple, peeled, cored and slices into small wedges
3 tablespoons apple juice
3 tablespoons sugar
½ teaspoon cinnamon
1 cup oats
1 teaspoon vegetable oil
1 tablespoon honey, warmed and melted
Unsweetened yoghurt
½ cup raspberries
Icing sugar to taste
1. For crumble, preheat oven to 180'C. Combine honey, oil and oats. Bake until golden and crunchy. Set aside to cool.
2. For topping, mash raspberries. Add icing sugar to taste to ensure raspberries aren't overly tart. Refrigerate until needed.
3. For the fruit base, throw everything into a pot and cook until the sugar dissolves and the apples soften. Add more sugar if needed.
4. Now you are ready to assemble everything. Divide the fruit between the bowls. Next divide the crumble and sprinkle over fruit. Top crumble with yoghurt and then raspberry puree.

This is so yummy!!!

For those in Sydney's CBD, Seed Café is on the Lower Ground Floor of Hunter Street Connection near Wynyard Station.

Unfortunately Seed was sold and the Breakfast Crumble is no more.
But it's easy to make and you could use almost any fruit. Here is a photo of quince breakfast crumbles I made for a breakfast brunch that I had for my friends. They were a hit!


  1. Yum. Fantastic colour from the raspberry puree. I am a pushover for fruit and yoghurt and oats..
    Thank you for sharing breakfast!

  2. I'd still serve in one of those boxes :D


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