Elly McCausland's stunning breakfast crumble recipe is packed with flavour from apricots and blueberries. This dish is a great twist on your average bowl of fruit and granola, with the roasting juices from the fruit adding a whole new layer of indulgence.
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Halve and stone the apricots and arrange cut-side up in a medium-sized baking dish. Scatter over two thirds of the blueberries, then drizzle over the honey and sprinkle over the orange blossom water (if using)
3
In a bowl, mix together the oats, chia seeds, cinnamon, ginger and salt
4
In a small jug, whisk together the oil, maple syrup, vanilla and water. Add this to the oat mixture and stir well to combine
5
Tip the oat mixture on top of the apricots and blueberries and gently spread it over the fruit – it doesn’t need to be entirely covered, just gently resting on top
6
Bake for 30–40 minutes, until the topping is golden and the fruit is bubbling and juicy. Remove from the oven and scatter with the pistachios and the remaining blueberries
7
Leave to cool for a few minutes before serving with a dollop of Greek yoghurt
Elly McCausland is a food writer based in Yorkshire. She is a keen gardener and loves cooking with home-grown produce.
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Apricot, blueberry and pistachio breakfast crumble
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Apricot, blueberry and pistachio breakfast crumble