Tamarillo Breakfast Crumble
INGREDIENTS
4 cups of Tamarillo
6 cups of fruit (I used stewed pears and tayberries)
CRUMBLE INGREDIENTS
3 cups oats
½ cup almond meal
½ cup desiccated coconut
½ cup olive oil
2 tablespoons brown sugar
Pinch of salt
2 tablespoons of maple syrup (or golden syrup would work if you haven't any maple)
*1 lemon
DIRECTIONS
Prepare the crumble by adding all the ingredients together in a large bowl and stirring to combine all the ingredients nicely, then set aside.
Prepare your fruit, I've used stewed pears as we had an abundance of them.
But if you are using fresh apples or pears, peel, core and slice them. You might like to squeeze some *lemon over the top to stop it browning.
Top and tail the tamarillos and cut into wedges so that it's easy to remove and discard of the skin.
Get out your 2 baking dishes and pop the apples in first, then snuggle the tamarillos in. Drizzle 1 tablespoon of the syrup over each dish.
Then share the crumble topping between the two dishes and push down a little.
Bake one dish at 180 for approx. 50 mins.
Wrap the other one up to go in the freezer for a lazy Sunday morning breakfast.
Serve with yoghurt and pumpkin seeds.
