Apple and Blackberry Breakfast Crumble with Pear and Cinnamon Custard

Course: Breakfast Skill level: easy Serves: 4

800 g (1 lb 12 oz) apples, peeled, cored and quartered

175 g (6 oz) blackberries 50 ml (2 fl oz) agave syrup

80 g (3 oz) ground almonds

100 g (3½ oz) wholemeal flour

160 g (5¾ oz) oats

30 g (1 oz) chia seeds 40 g (1½ oz) sunflower seeds

50 g (1¾ oz) chopped pecans

80 ml (2¾ fl oz) maple syrup

40 ml (1½ fl oz) olive oil For the Custard:

200 ml (7 fl oz) Alpro Oat Original

1 very ripe pear, cored ½ ripe banana

¼ tsp vanilla bean paste or essence

¼ tsp cinnamon

1 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.

2 Add the apples to a medium

saucepan with 50 ml (2 fl oz) of water and cook over a medium heat for around five minutes to soften slightly.

3 Remove the apples from the heat and add the blackberries and agave syrup, mixing everything together.

4 Fill four small ovenproof dishes or one large ovenproof dish with the apple mixture.

5 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 fingertips to make sure the oil and maple syrup is properly combined.

6 Top your fruit mixture with the crumble and bake in the

pre-heated oven for 25 to 30 minutes.

7 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.

8 Place the custard into a small saucepan and heat until warmed through but not boiling and pour over the fruit crumble to serve.