Brunch. Did we mention we're fans?! Never is a brunch gathering more welcome than on a chill Winter weekend.
One more thing I may or may not have mentioned in this space or our last, i'm really not a morning person. This time of year dragging myself out of bed is a hard task, I need all the help I can get. Fortunately the antidote is nearly always food, and I get hangry if I don't eat a good breakfast.
So, in the spirit of saving time in the morning i've devised this recipe. Akin to a good old fashioned winter fruit crumble, yet refined sugar free so therefore truly virtuous and full of seasonal berry cheer. Feel free to mix up the fruit, use whatever you have to hand. Frozen fruit is totally cool also, its too flippin' cold for foraging now and I doubt you'll find anything of value. (I really meant to publish this post back in October but i've just been too damn busy, the life of a blogger never did run smooth. However, the recipe has been tested several times over in the interim...)
This serves 6 so is great for feeding a crowd at brunch. Alternatively, split between 6 bowls and save in the fridge to warm up as needed, 1 for every day of the week.
You will need:
- 350g blackberries/mixed fruits of your choice
- 150g rolled oats
- 50g flaked almonds
- 50g mixed seeds
- 1 tsp salt
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 100ml maple syrup or honey
- 250ml milk
- 1 egg
Scatter the berries over the base of a 20cm ovenproof bowl, round or square will work.
Mix the oats, almonds, seeds, salt, baking powder and spices together in a bowl and set aside.
Combine the milk & maple syrup/honey (If using honey it will need warming in a pan over a low heat so it melts a little.) whisk the egg into the milk and maple/honey and pour over the dried ingredients.
Spoon the mixture over the top of the berries and gently press down with the back of a spoon.
The dish can now be left overnight in the fridge and baked first thing in the morning, alternatively this can be baked straight away.
Either way it wants to be baked at 160°C for 25-30 minutes until the topping is golden brown and the fruit has bubbled up and caramelised around the edges.
Allow to cool slightly before serving with a little yoghurt.
