High protein breakfast crumble

Ingredients

For the fruit

• 150–180g seasonal fruit
• 1 tbsp agave, maple syrup or honey, or to taste
• 1–2 tbsp water, if needed
• Cinnamon or vanilla, optional

For the crumble

• 2 tbsp almond butter
• 3 tbsp oat flour
• 1 tbsp vanilla protein powder
• Small pinch baking powder
• Pinch of salt
• 1–2 tbsp milk
• Sugar or sweetener to taste, optional

For the high-protein custard

• 30g vanilla protein powder
• 3–4 tbsp warm water

Method

1. Preheat the oven to 190°C / 170°C fan.
2. Prepare your chosen fruit, chopping any larger fruit into roughly 2cm pieces.
3. Add the fruit to a small saucepan with the agave, maple syrup or honey. Add a splash of water if you’re using a firmer or less juicy fruit.
4. Cover and cook over a medium-low heat until the fruit has started to soften and release its juices. This will take anywhere from 3–10 minutes depending on the fruit. You don’t want it completely broken down as it will continue cooking in the oven.
5. Meanwhile, add the almond butter, oat flour, protein powder, baking powder and salt to a bowl. Use the back of a spoon to combine until you have a breadcrumb-like mixture.
6. Add 1 tablespoon of milk and mix again until small crumble clusters begin to form. If it’s still too dry, gradually add a little more milk. Add sugar or sweetener to taste if you’d like a sweeter crumble.
7. Spoon the cooked fruit and its juices into a small single-serve baking dish and scatter the crumble mixture generously over the top.
8. Bake for 10–15 minutes, until the fruit is bubbling and the crumble is beginning to turn golden.
9. Leave to cool for 2–3 minutes while you make the custard.
10. Add the warm water to the protein powder gradually, stirring continuously until smooth and pourable. Different protein powders absorb different amounts of water, so add just enough to get a custard-like consistency.
11. Pour the protein custard over the warm crumble and serve.