My pantry

Spankingly fab spiced rhubarb, pear and berry breakfast crumble

September 9, 2016

rhubarb, pear and berry breakfast crumbleI get really freakin’ sick of breakfast. Do you?

I’m a monster fan of leftovers from the night before, especially Asian something-something with a good hit of chilli or even soup. Soup is a good breakfast. My kids disagree heartily, but that just means for once I can eat something without them honing in on it.

In the instance of no decent leftovers I’ll usually boil a couple of eggs or scramble but sometimes I just look at eggs and think MEH. I know those chickens went through a lot of effort to lay those bad boys but waddya going to do?

I was recently sent a box of different cereals from a brand which I will admit to not usually purchasing. For the most part, their cereals are not a great breakfast in my opinion, as although they do have good stuff in them also, they do have heaps of sugar. Well, in there was a box of Crunchy Nut Cornflakes and I thought “what the hell am I going to do with these?”

Well, let me tell you what I did. I made something flippin’ yum.

A spiced rhubarb, pear and berry compote with a gluten-free crumble top. The only sugar in the crumble was a that which was attached to the two handfuls of Crunchy Nut Cornflakes.

I hate to crow about my own work, but this is the bomb. The kids ate it for dessert with vanilla yoghurt, we all ate it for breakfast as well, and life was sweet for two whole minutes where everyone was eating something they approved on stopped bitching at me.

It makes quite a lot of fruit mix which is fine if you have big kids who eat lots, but I just froze half and turned the rest into a loaf like banana bread.

I gotta come clean here and tell you that I did have lots of photos of the process etc, but because I’m a total spanker, I accidently deleted them off the camera. So you’re just going to have to use your imagination, m’kay?

If you don’t have, or can’t find rhubarb, you could use apples, peaches or whatever floats your boat.

Spiced Rhubarb, Pear and Berry Breakfast Crumble

What you will need:
Fruit mix-
  • 1 cup frozen mixed berries
  • 1 bunch rhubarb, trimmed and chopped into 1 inch pieces
  • 4 pears, peeled cored
  • 2 tablespoons rice malt syrup (you can use brown sugar or honey you prefer)
  • 2 star anise
  • 1/2 teaspoon cinnamon
  • 2 5cm pieces orange rind
  • 1/4 cup water
  • 1 cup Crunchy Nuts Cornflakes- if you don’t have them use something else flakey and add a little sugar if it needs
  • 1/4 linseed sunflower and almond meal (LSA)
  • 2 tablespoons sesame seeds
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1/4 cup shredded coconut
  • 1 level tablespoon coconut oil
  • 1 level tablespoon butter
What you will need to do:
Toss all of the fruit and spices into a saucepan with the lid on over medium heat for 15-20 mins until all broken down. Test for sweetness. I like it a little tart.
Meanwhile, add all of the crumble ingredients to a bowl and rub together with finger tips until it clumps up and goes like breadcrumbs.
I split the fruit mix, as it’s too big for us, but you have a big family with big kids so use the lot. Pops into an over proof dish, add topping and place into oven preheated to 180c until golden brown.
Serve with vanilla yoghurt for breakfast or ice-cream every other time of the day (or breakfast if you’re that way inclined.)


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