Breakfast Apple Crumble

Dessert for breakfast? Sign me up!

This is a healthy breakfast twist on the classic apple crumble we all know and love. It’s really simple and perfect for someone with a busy schedule, students or families.

Not only is it simple but the ingredients are cheap, easy to find and its completely allergen free!

I used Granny Smith Apples but any that you have will be perfect!
The topping should be gluey and thick- don’t worry it will crisp up in the oven!

This recipe can be stored in the fridge for up to a week making it ideal for meal prep and busy student/ families.



  • 5 – 6 Medium Apples (any kind will do!)
  • 2- 3 Tbsp Coconut Sugar/ Maple Syrup (personal preference)
  • 1 Tbsp Cinnamon

Crumble Porridge Topping

  • 150g Oats
  • 3 Tbsp Coconut Sugar / Maple Syrup
  • 1 Tbsp Vanilla Extract
  • 50g Pumpkin Seeds or Seeds/Nuts of Choice!
  • 300ml Boiled Water
  • 100ml Plant Based Milk
  • 1 Tsp Sea Salt


  1. Preheat the oven to 190 degrees Celsius.
  2. Chop the apples into bite-sized pieces and place in a large baking dish then sprinkle with coconut sugar and cinnamon and mix well.
  3. In a large bowl combine the oats, seeds and coconut sugar/maple syrup and salt.
  4. Pour in the hot water, milk and vanilla then stir well to form a thick gluey consistency. If it seems a little runny add another handful of oats.
  5. Sprinkle over a little extra coconut sugar and cinnamon then place in the oven for 40 minutes, checking after 30 to prevent burning.
  6. Serve in bowl with plant-based milk for breakfast or custard for dessert and enjoy!

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