Tamarillo Breakfast Crumble
I adore eating leftover crumble for breakfast so I wanted a lower sugar option that is made with breakfast in mind! There is no butter so you can easily make this dairy free. It is also Gluten Free and you have lots of freedom to personalize this versatile dish. I always make 2 crumbles and put one in the freezer so this recipe makes 2, but just halve the recipe if you only want to make one. Tamarillos are in season at the moment tasting delicious and in stock at Twisted Citrus based out of Gisborne. The sugar & syrup can be left out for a pure option as well.
Cook Time 50 minutes
- 4 cups of Tamarillo
- 6 cups of fruit i used stewed pears and tayberries
- 3 cups oats
- ½ cup almond meal
- ½ cup desiccated coconut
- ½ cup olive oil
- 2 tablespoons brown sugar
- pinch of salt
- 2 tablespoons of maple syrup or golden syrup would suffice if you haven’t any maple
- *1 lemon
Prepare the crumble by adding all the ingredients together in a large bowl and stirring to combine all the ingredients nicely.
Prepare your fruit, i’m using stewed pears as we have an abundance at the moment.
But if you are using fresh apples or pears, peel, core and slice them. You might like to squeeze some lemon over the top to stop it browning.
Top and tail the tamarillos and cut into wedges
Get out your 2 baking dishes and pop the apples in first, then snuggle the tamarillos in. drizzle over 1 tablespoon of the syrup over each dish.
Then share the crumble topping between the two dishes and push down a little.
Bake one dish at 180 for approx. 50 mins
Wrap the other one up to go in the freezer for a lazy Sunday morning breakfast.
serve with yoghurt and pumpkin seeds