Ginger Plum Breakfast Crumble
courtesy of Amanda Hart, "Roaming Fork"
Oozing with warm berries and plums under a crispy, chewy oat topping, this breakfast crumble seems like a decadent treat! Although it may taste like it, this version is a far-cry from the fatty, sugary dessert crisps. This recipe is endlessly adaptable, and since it's meant to be "messy," it's virtually foolproof. My favorite way to eat it is with a scoop of cold, creamy yogurt on top.
1 1/2 cups raspberries (fresh or frozen)
2 plums, diced (about 1 cup)
1 tablespoon arrowroot starch, or corn starch
3 tablespoons maple syrup or honey (divided)
1 teaspoon vanilla extract
3/4 cup rolled oats
1 ripe banana or 1/3 cup applesauce
2 tablespoons almond butter (can replace any or all of that with coconut oil)
2 teaspoons fresh grated ginger, or 1/2 teaspoon dried
2 tablespoon sliced almonds (optional)
dash of salt
yogurt, if desired
Preheat oven to 350 degrees (F).
Whisk together arrowroot starch and 2 tablespoons warm water until no clumps remain.
Add the berries, plums, 2 tablespoons maple syrup (or preferred sweetener), arrowroot mixture, vanilla and a dash of salt to a sauce pan. Bring to a simmer over medium heat and cook until the mixture thickens, about 5-6 minutes.
Divide berry mixture between 2-3 ramekins, or a small baking dish.
In a small bowl, combine the mashed banana, almond butter, sliced almonds, oats, 1 tablespoon maple syrup, ginger and a dash of salt. Use your fingers to make it a thick, clumpy consistency. It will not be dry like traditional crisp toppings. If it seems way too wet, simply add more oats. Too dry, add more almond butter or banana.
Bake at 350 degrees (F) until the berries are bubbling and the top is nice and golden, about 20 minutes. Bake on a cookie sheet to catch the beautiful spillover.
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