Breakfast Fruit Crumble topped with Nutella®
INGREDIENTS for 6 portions
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4 cups (1 L) frozen peach slices, thawed
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1 cup (250 mL) fresh strawberries, halved
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1 cup (250 mL) fresh raspberries
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2 tbsp (30 mL) granulated sugar
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2 tbsp (30 mL) cornstarch
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1 tsp (5 mL) vanilla or maple extract
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1- ½ cups (375 mL) quick-cooking rolled oats
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¼ cup (60 mL) all- purpose flour
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¼ cup (60 mL) packed brown sugar
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¼ cup (60 mL) butter, softened, or non-hydrogenated margarine
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2 tsp (10 mL) ground cinnamon
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6 tbsp (90 mL) Nutella®
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
STEPS
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Pre-heat oven to 350°F (180°C).
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In a large bowl, combine, peaches, strawberries, raspberries, sugar, cornstarch and vanilla. Spoon into six- 1 cup (250 mL) ramekins.
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In another bowl, combine oats, flour, sugar, butter and cinnamon. Divide crumble mixture over the fruit. Place ramekins on a baking sheet. Bake for 30 to 40 minutes or until fruit is soft and bubbling.
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Cool completely. Serve with a tablespoon (15 mL) of Nutella® on top. Enjoy with a glass of milk for a complete breakfast.
