I have discovered the joy of a hot bowl of fruit crumble with a dollop of yoghurt for breakfast! To my tastebuds so much yummier than weetbix and cold milk – and even though I am starting to enjoy a bowl of porridge, fruit crumble is still my favourite!

With hubby and I living ‘childless’, (5 children living independently is quite nice by the way!) a hot pudding seemed extravagant to put together for just the two of us.

I used to make a fruit dessert often for the teenage boy who was rather averse to fruit with the exception of apples! Not only did it get some fruit into him, but let’s face it teenage boys have hollow legs don’t they? and a dessert would help fill him up more.

This recipe is very easy and delicious – pantry ingredients so you don’t have to shop especially for this. I always have a couple bags of frozen berries in the freezer, not just for desserts but for muffins too. They are quick to defrost, although with this recipe I don’t bother to defrost the blueberries – just let them cook through in the oven.

Give this recipe a go, and if you can…save some for breakfast!

Ingredients:

• 1/2 cup caster sugar
• 1 vanilla bean, split & seeds scraped (or 1 tsp vanilla paste)
• 4 Granny Smith apples, peeled & chopped
• 500g blueberries

Place all of the above ingredients into a bowl and mix well to combine. Spoon this mixture into a baking dish.

Coconut Crumble

• 1/3 cup caster sugar
• 2/3 cup shredded  coconut
• 120g melted butter
• 1 cup plain sifted flour

Preheat the oven to 180°c.

Put the above 4 ingredients in a bowl and rub with your fingertips until them is like coarse breadcrumbs.

Sprinkle over the fruit mix and bake for 20-25 minutes or until golden. Serves 6

Serve with custard or cream and/or ice-cream depending on your level of decadence!

Happy cooking xx