Chef’s apple crumble breakfast pots recipe is ‘delightful’ and ‘comforting’

Chef Lisa Marley makes apple crumble breakfast pots

Apples and oats are often enjoyed for breakfast in porridge or granola, but rarely as a crumble-style dish.

But with this recipe by a plant-based chef and nutrition coach, Lisa Marley (@lisamarleychef) it’s easy to turn the humble pudding into a hearty morning meal.

Speaking exclusively to, she revealed that with just three basic ingredients, anyone can make her apple crumble breakfast pots.

Not only are they ideal for eating on the go thanks to their individual portion sizes, but they’re also the ultimate dish to satisfy sweet cravings in the morning.

They’re easy to make in less than half an hour, and taste “delightful” as a “comforting morning treat”, according to Lisa.

READ MORE: ‘Absolutely delicious’ brownie recipe -ingredients


  • Four apples, plus extra for decoration
  • Four tablespoons of maple syrup
  • One teaspoon of cinnamon (optional)
  • 200g oats
  • 50g mixed nuts (optional)

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Prepare the apples by peeling, coring and chopping each one into bite-sized chunks. In a large saucepan, combine the fruit with two tablespoons of maple syrup and one teaspoon of cinnamon if using.

Cook over medium heat, stirring occasionally until the apples are soft and caramelised. Lisa noted that this should take around eight to 10 minutes. Once cooked, set the syrup-coated apples aside to cool and move onto the crumble topping.

Preheat the oven to 180C then mix together 200g oats and 50g of mixed nuts or dried fruits until well combined. Add two tablespoons of maple syrup to the bowl and stir through to coat the dry ingredients.

Spread the crumbly mixture on a greased or lined baking sheet and leave to bake for 10-12 minutes until golden brown. Lisa recommended keeping a close eye on this to avoid burning.

When it’s nicely toasted, remove the tray from the oven and allow time for it to cool.

Lisa suggested chopping the remaining apple into small, thin slices for “additional freshness and texture” ready for layering in the jars.

In each one, layer a spoonful of the cooked apple mixture followed by a layer of fresh fruit and one more layer of the cooked filling. Top with the crumble topping or shop-bought granola and add a little extra fresh apple to garnish.

The chef said: “These apple crumble breakfast pots can be enjoyed warm or cold. They can be eaten immediately or prepared the night before and stored in the refrigerator for a quick and delicious breakfast.”

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