Breakfast fruit crumble topped with Nutella®

4 port
12 ingr
60 min
Breakfast fruit crumble topped with Nutella


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) corn-starch
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®

Step 1

Pre-heat oven to 350°F (180°C).
In a large bowl, combine, peaches, strawberries, raspberries, sugar, corn-starch and vanilla. Spoon into six- 1 cup (250 mL) ramekins.

Step 2

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 3

Cool completely. Serve with a tablespoon (15 mL) of Nutella® on top. Enjoy with a glass of milk for a complete breakfast.