Crumble for breakfast? Absolutely! This healthy apple and blueberry breakfast crumble is not only delicious, but it’s packed with wholesome ingredients to kickstart your day. Perfectly sweetened with maple syrup and filled with fibre, it’s the kind of breakfast you’ll look forward to every morning. It’s simple to make, vegan, and free from refined sugars, making it a great choice for a nutritious and satisfying start.
Made with fresh apples, blueberries, and a crunchy oat topping, this crumble is incredibly versatile. It works just as well for breakfast as it does for a snack or dessert. The cinnamon-spiced fruit base and the almond butter crumble topping come together beautifully to create a breakfast that’s both filling and nourishing.
Dessert For Breakfast? Yes, Please!
Crumble is typically known as a comforting dessert, but I love flipping the script and making healthier versions of familiar favourites, especially when it comes to breakfast! Crumble is an easy way to start your day feeling nourished while still indulging in something delicious. By using wholesome ingredients like fresh fruit, oats, and a touch of maple syrup, you can turn this classic treat into a breakfast that’s packed with fibre, antioxidants, and healthy fats.
Getting excited about breakfast is all about making it simple, nourishing, and something you actually look forward to. This healthier apple and blueberry crumble is the perfect way to kickstart your morning with something that feels like a treat but is full of goodness to fuel your day. Just add a dollop of yoghurt, and you’ve got yourself a delicious and balanced start to your day that’s both comforting and energising.
Tips
- Use sweet red apples like Gala or Pink Lady for a naturally sweeter compote—this means you can keep the added maple syrup to a minimum.
- Grinding half the oats gives you the best texture: crumbly but still rustic.
- The better you mix the crumble topping with your hands, the more evenly golden and crunchy it will bake.
- Let the crumble cool slightly before serving with yoghurt—this keeps the yoghurt from melting too much and gives you the best contrast of textures.
Swaps
Maple syrup: Swap to honey or agave if preferred
Almond butter: Swap to any nut butter like cashew or peanut, or use tahini for a nut-free version
Chopped almonds: Swap to walnuts, pecans, or sunflower seeds for crunch
Blueberries: Swap to raspberries, blackberries, or a frozen berry mix
Apples: Swap to pears for a softer, naturally sweet base
Cornflour: Plain flour (same amount, to thicken the fruit compote)
Storage
Fridge:
Store in an airtight container for up to 2-3 days. Enjoy cold or reheat in the oven or microwave until warm.
Freezer:
Freeze in portions for up to 2 months. Defrost overnight in the fridge and warm up before serving.
More Healthy Crumble Recipes
- Try my personal favourite, Pear & Ginger Crumble
- Healthier Rhubarb & Strawberry Crumble is perfect for Spring
- For a single-serve option try Single-Serve Baked Pear Crumble
- For a breakfast that taste like a dessert try Breakfast Berry Crumble
Healthy Apple & Blueberry Breakfast Crumble
Ingredients
For the fruit compote
- 3 small apples chopped into small cubes
- 150 g fresh blueberries 1 cup
- Squeeze lemon
- 1 tsp cornflour US cornstarch
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
For the crumble topping
- 80 g oats half ground half rolled (~1 cup)
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 2 tbsp almond butter
- Handful chopped almonds
Instructions
- Add the apples, blueberries and the remaining of the fruit compote ingredients into your baking tin.
- Mix and bake in a pre-heated oven for 20mins at 180C.
- In the meantime add the crumble ingredients into a bowl and mix, first with a spoon then I used my hands to really incorporate the ingredients together (the better you mix it the more even it will bake)
- Take out the baking tin from the oven and add the crumble on top evenly.
- Return the baking tin to the oven for 20 more minutes.
- Serve with yoghurt on top for a nutritious and complete breakfast.