Breakfast Fruit Crumble topped with NUTELLA®

6
12
75
Breakfast Fruit Crumble topped with NUTELLA
INGREDIENTS for 6 portions
  • 4 cups (1 L) frozen peach slices, thawed
  • 1 cup (250 mL) fresh strawberries, halved
  • 1 cup (250 mL) fresh raspberries
  • 2 tbsp (30 mL) granulated sugar
  • 2 tbsp (30 mL) cornstarch
  • 1 tsp (5 mL) vanilla or maple extract
  • 1- ½ cups (375 mL) quick-cooking rolled oats
  • ¼ cup (60 mL) all- purpose flour
  • ¼ cup (60 mL) packed brown sugar
  • ¼ cup (60 mL) butter, softened, or non-hydrogenated margarine
  • 2 tsp (10 mL) ground cinnamon
  • 6 tbsp (90 mL) NUTELLA®
STEPS
Step 1
Pre-heat oven to 350°F (180°C).
Step 2
In a large bowl, combine, peaches, strawberries, raspberries, sugar, cornstarch and vanilla. Spoon into six- 1 cup (250 mL) ramekins.
Step 3
In another bowl, combine oats, flour, sugar, butter and cinnamon. Divide crumble mixture over the fruit. Place ramekins on a baking sheet. Bake for 30 to 40 minutes or until fruit is soft and bubbling.
Step 4
Cool completely. Serve with a tablespoon (15 mL) of NUTELLA® on top. Enjoy with a glass of milk for a complete breakfast.