Vegan Apple and Blackberry Breakfast Crumble with Pear and Cinnamon Custard

19 November 2016

Preparation Time: 20 minutes

Serves: 4

800g apples

80g ground almonds

175g blackberries

50ml agave syrup

100g wholemeal flour

160g oats

30g chia seeds

40g sunflower seeds

50g chopped pecans

80ml maple syrup

40ml olive oil

200ml Alpro Oat Original

1 very ripe pear

½ ripe banana

¼ tsp vanilla bean paste or essence

¼ tsp cinnamon

Preheat the oven to 180°C.
Peel, core and quarter the apples and core the pear.
Add the apples to a medium-sized saucepan with 50ml of water and cook over a medium heat for around five minutes to soften slightly.
Remove from the heat and add the blackberries and agave syrup, mixing everything together.
Fill four small oven proof dishes or one large oven proof dish with the apple mixture.
Mix together the ground almonds, wholemeal flour, oats, chia seeds, sunflower seeds, chopped pecans, maple syrup and olive oil in a large mixing bowl. Rub the mixture together with your finger tips to make sure the oil and maple syrup is properly combined.
Top your fruit mixture with the crumble and bake in the oven for 25-30 minutes.
To make the custard, pour the Alpro Oat Original into a blender and add the cored pear, banana, vanilla and cinnamon, then blend until smooth.
Place the custard into a small saucepan and heat until warmed through, but not boiling and pour over the fruit crumble to serve.