This breakfast crumble is the perfect alternative to a big cooked breakfast, and is light enough to fuel your early morning ride or enjoy as post-workout snack. Packed with natural sugars and healthy fats, it tastes just as delicious as it looks.
This crumble is gluten and dairy free, and a great option for athletes wanting to reduce potential inflammation and reactivity in the gut.
- 3 Granny Smith apples (350g/12 oz), peeled and chopped
- 2 cups (260g) mixed berries, fresh
- 2 tsp cinnamon
- 1 cup (112g) almond meal
- 1/2 cup (35g) coconut flakes
- 1/2 cup (50g) raw, sliced almonds
- 3 tbsp ghee, coconut oil or butter, melted
- 2 tbsp maple syrup (optional)
- 1/2 cup raw almond milk (optional, to serve)
1. Preheat the oven to 180°C/350°F.
2. Place the apples and berries into the bottom of a baking dish and mix with 1tsp of cinnamon.
3. In a bowl, mix the almond meal, coconut, sliced almonds and the remainder of the cinnamon. Massage the oil and the maple syrup into the mixture until crumbly.
4. Evenly spread the topping over the fruit base and cover with aluminium foil. Bake for 20 minutes covered, then remove foil and bake for another 8–10 minutes uncovered until golden brown.
Lizzy Marsh is a qualified exercise scientist and nutrition consultant. She has worked with a range of both elite and recreational athletes in the areas of performance testing, nutrition, strength and conditioning and holistic health. When she’s not coaching classes at the Melbourne-based gym she owns with her brother, Lizzy loves cycling, yoga, trail running and fly fishing. As an ambassador for Specialized Australia and lululemon athletica, Lizzy is passionate about inspiring more women to ride bikes, get stronger and feel good. You can follow Lizzy on Instagram or read more about her here.