Apricot, blueberry and pistachio breakfast crumble

4
40 minutes

Ingredients

Apricot, blueberry and pistachio breakfast crumble

  • 12 apricots
  • 200g of blueberries
  • 1 tsp orange blossom water, optional
  • 1 tbsp of honey
  • 150g of jumbo oats
  • 3 tbsp of chia seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 3 tbsp of olive oil, or rapeseed oil
  • 3 tbsp of maple syrup
  • 1 tsp vanilla extract, or powder
  • 2 tbsp of water
  • 2 tbsp of pistachio nuts, roughly chopped
  • Greek yoghurt, to serve

Method

1
Preheat the oven to 170°C/gas mark 3.5
2
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