This is a delicious gluten free summer breakfast crumble. The nectarine and strawberry fruit compote is so amazing, especially when topped with crunchy, golden almondy clusters. It is such an easy crumble to put together and both components are so delicious by themselves, you can keep them separate and make a deconstructed crumble bowl in no time – yum! This is my favourite go-to breakfast for sunny mornings. However, if you want something more autumnal, swap the strawberry and peach compote for this delicious blueberry and blackberry compote, you wont be disappointed! I love to serve my crumble with a big dollop of creamy almond yoghurt – it is the dream!
- 100g Jumbo Oats (1 cup)
- 50g Porridge Oats (1/2 Cup)
- 50ml Maple Syrup
- 55g Almond Butter (1/4 cup)
- 1/2 Tablespoon of Vanilla Powder
- 1 Tablespoon Coconut Oil
- 40g Oat Flour (1/2 cup)
- 20g Flaked Almonds (1/4 cup)
- Pinch of Sea Salt
- 4 Nectarines
- 250g Strawberries (2 cups)
- 1/2 Teaspoon Vanilla Powder
Preheat the oven to 180 degrees Celsius.
Chop and prepare the fruit for stewing. Place these in a saucepan over a medium heat and stir until the fruit begins to break down. This will need to simmer for about 20 minutes.
In a separate bowl mix together the ingredients for the crumble topping. Place this onto a baking paper coated tray and put this in the oven for 20 minutes. This will be ready when it has turned a nice golden brown with a crunch.
Put some of the fruit into a bowl and sprinkle the crumble topping.