Apple and Raspberry Breakfast Crumble (Vegan Gluten-Free)
This Apple and Raspberry Breakfast Crumble tastes like dessert for breakfast and is packed with good-for-you ingredients like oats, seeds, apples and raspberries. It’s easy to make and is delicious warm or cold.
Oats are a staple for breakfast, and sometimes you want something a bit more special, and this crumble dish is ideal perfect. It’s just as wholesome and healthy as a bowl of oats but feels like an indulgent dessert. It is full of fibre and protein and contains a host of vitamins, minerals and gut healthy ingredients, too, which will keep you full all morning. I love to eat this warm from the oven, but it’s also delicious served cold. The top is golden and delicious while the fruity base is soft and tender – a winning combination.
Why will I love this?
This recipe is amazing:
- Hearty and wholesome
- Nostalgic and warming
- Full of fibre to help keep you full
- A source of plant protein for satiety
- Contains seeds and nut butter for healthy fats
- Made with fresh apples and fresh or frozen raspberries
- Full of plant diversity, vitamins and minerals
- Quick to make in 10 minutes
- Bakes in 25 minutes
- Has a golden crispy and slightly chewy tender top
- A soft and gooey fruity base
- Delicious warm or cold
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Ideal for breakfast
- Also delicious for dessert or a snack
- Can be enjoyed with extra yoghurt or try it with custard
If you already love the sound of this crumble, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.
To make the crumble top:
- Oats: rolled oats are best as they have more texture. Make sure they are GF certified where needed.
- Vegan protein powder: I use a vanilla protein powder from Form for this recipe.
- Pumpkin seeds: to add crunch and texture.
- Almond butter: to bind the oats. You can also use cashew or peanut butter or try sunflower seed butter or tahini to make it nut-free.
- Maple syrup: to sweeten the topping and to allow it to crisp up.
- Dairy-free yoghurt: this adds moisture to the crumble top to help bind it.
For the fruity base:
- Apples: use any eating apple you like, chop it up and remove the core (no need to peel)
- Raspberries: you can use fresh or frozen and also try this with blackberries.
- Lemon juice: to add a slight tang.
- Cinnamon: for a warming cosy flavour.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as your oats are gluten-free. To make this nut-free, swap the almond butter for sunflower seed butter or tahini.
How do I make this dish?
This is ready to go in a few steps:
- Combine all the topping ingredients: to make a clumpy crumble.
- Chop the apple and toss with the raspberries: and add the other ingredients.
- Place the fruit in an ovenproof dish: and press down.
- Sprinkle over all the crumble top: and press into any gaps.
- Bake for 25 minutes: or until golden brown and crispy, with fruit bubbling at the sides.
- Enjoy warm or cold: with yoghurt and extra syrup.
How long will it last?
Once made, allow the crumble to cool and keep in the fridge in a sealed container for 3-5 days. Warm back up in the oven for 10 minutes, or in the microwave for 1 minute (all microwaves vary). Freeze leftovers for 1 month and allow to defrost.
What other recipes can I try?
For breakfast ideas:
- Banoffee Breakfast Overnight Oats
- Chocolate Strawberry Pancakes
- Cinnamon Raisin Granola
- Cherry Almond Baked Oats
- Strawberry and Walnut Baked Oats
Apple and Raspberry Breakfast Crumble (Vegan Gluten-Free)
This Apple and Raspberry Breakfast Crumble tastes like dessert for breakfast and is packed with good-for-you ingredients like oats, seeds, apples and raspberries. It’s easy to make and is delicious warm or cold.
Ingredients
For the Crumble Top:
- 100g rolled oats
- 30g vegan protein powder
- 40g pumpkin seeds
- 45g (3 tbsp) runny smooth almond butter
- 30ml (2 tbsp) maple syrup
- 30g (2 tbsp) dairy-free yoghurt, plus extra to serve
For the Apple Base:
- 2 apples, cored and sliced into small cubes
- 150g raspberries, fresh or frozen
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat the oven to 160Fan/180ºC and have a 20-cm/8-inch round deep pie dish to hand (or similar).
- For the crumble top, add all of the ingredients to a bowl and stir to a clumpy mix.
- To a second bowl, add all of the apple base ingredients and stir well.
- Spoon the apple base into the pie dish and top with all of the crumble top, pressing down lightly.
- Bake for 25 minutes in the oven, covering with foil after 15 minutes if it’s darkening too much on top.
- Enjoy warm from the oven (or allow to cool and eat cold) with extra yoghurt, fruit and cinnamon.
- To store leftovers, allow the crumble to cool and keep in a sealed container in the fridge for 3-5 days. Freeze leftovers for 1 month, wrapped well, and allow to defrost. Warm back up in the oven for 10 minutes (or in the microwave for 1-2 minutes, all microwaves vary).
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Stay in touch
I look forward to hearing what you think of this Apple and Raspberry Breakfast Crumble so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crumble love x
p.s. this recipe was first made with Natures Heart Superfoods, but this blog post is not sponsored and all opinions are my own.
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