This is a tasty alternative to the usual porridge, yet it makes it even easier for you to make in the morning as the majority of the work will already have been done for you! Simply add warm milk (oat milk works great) to a bowl of this caramelised bowl of goodness and you are set to go!
Ingredients for crumble:
1 cup of oat flour
1 cup of oats
A handful of nuts and seeds (I used walnuts, almonds and chai seeds)
2 tablespoons of coconut oil
2 tablespoons of olive oil
A teaspoon of cinnamon
3 tablespoons of honey or maple syrup
Ingredients for filling:
Fresh blackberries (A managed to forage a small bag full) but 2 cups full would be sufficient.
2/3 apples depending on their size
2 tablespoons of honey or maple syrup
1 teaspoon of cinnamon
The zest of one orange
The Juice of one lemon
1 table spoon coconut oil for the pan
Start by cleaning the fruit in a colander then chop the apples into slices.
Add the coconut oil to the pan and add apples to simmer. Drizzle over the honey and add the cinnamon, lemon juice and orange zest.
Simmer for a few minutes until the apples start to caramelise slightly like so:
Add in the blackberries and mix together in the pan on a medium heat for a few minutes.
You may find there is an excess of juice at this point, do not pour it away, instead pour out any excess into a bowl (remembering to leave a bit in the pan for the crumble filling to give it a lovely, juicy stickiness.) You can then used this to create a lovely, autumnal balsamic oil which you can find the recipe for here.
Remove the fruit from the heat and add the pan contents into a baking dish. Spread everything out so it fills the entire bottom of the dish.
Next, for the topping start by smashing the nuts either with a pestle and mortar or by sealing them in a sandwich bag and carefully tapping with a rolling pin.
Mix together into a bowl along with all the remaining crumble topping ingredients. Use your fingers to mix everything together completely and make sure all the dry ingredients are coated fully in the wet ingredients. Then ladle on to top of the filling in the baking dish and cook at 180 degrees for about 35-40 minutes.
Once cooked you could serve up straight away as a healthy dessert alternative with some coconut yoghurt or warm custard.
I prefer it in the morning covered in hot milk and a sprinkle of orange zest. You will see it quickly turns into a delicious porridge but you get all the flavour of the caramelised apples and berries too. I have it just as is as I wanted to keep it moderately healthy, but it isn't very sweet so you may want to add another drizzle of honey or syrup to adjust to your ideal flavour.