This breakfast crumble includes flaxseed, rich in omega-3s to deliver anti-inflammatory benefits; berries, a source of vitamin C-supplying antioxidant action; and fiber-rich apples, because a well-functioning digestive system can contribute to a healthy complexion. It’s a make-ahead morning meal that is easy to pack for workday breakfasts but can be repurposed with a dollop of maple-sweetened yogurt for dessert.
Fruit and Flax Breakfast Crumble
- 2 cups oat flour
- 1 cup rolled oats
- 1/2 cup ground flaxseed
- 2 tsp ground cinnamon
- 1/2 tsp fine-grain salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey or maple syrup
- 4 apples or pears unpeeled. cored, and thinly sliced
- 2 cups fresh or frozen berries (blueberries, raspberries, blackberries, etc.)
- 2 Tbsp water
- 1 Tbsp lemon juice
- Preheat oven to 350 F.
- For crumble topping, in large bowl, mix to combine flour, oats, flaxseed, cinnamon, and salt. Stir in oil and honey or syrup, stirring until mixture is fully incorporated and mixture is tacky.
- For filling, in large bowl, mix apples or pears, berries, water, and lemon juice until fully combined. Tip fruit into 10-inch round or 8 x 8-inch baking dish or cast iron pan, distributing fruit filling evenly.
- To assemble, crumble topping over fruit filling, pressing down gently to encase fruit. There may be extra crumble topping, which you can freeze for another crumble or crisp
- Bake for 40 to 50 minutes, until fruit is bubbling and topping is beginning to brown. Serve warm or chilled with yogurt or a splash of milk, if desired. Once cool, cover, and refrigerate—it lasts for about a week. Reheat single servings in low oven, if desired, or enjoy cold.
Change up the fruit filling with any soft-fleshed fresh or frozen varieties. Try peaches and blackberries, apricots and raspberries, or plums and strawberries.
Per serving: 524 calories; 10 g protein; 25 g total fat (3 g sat. fat); 69 g total carbohydrates (25 g sugars, 12 g fiber); 181 mg sodium