This breakfast crumble includes flaxseed (rich in omega-3s to deliver anti-inflammatory benefits), berries (a source of antioxidant action thanks to vitamin C), and fiber-rich apples (because a well-functioning digestive system can contribute to a healthy complexion). It can also be repurposed as a dessert with just a dollop of maple syrup-sweetened vegan yogurt!
2 cups oat flour
1 cup rolled oats
1/2 cup ground flaxseed
2 tsp ground cinnamon
1/2 tsp fine-grain salt
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
4 apples or pears, unpeeled, cored, and thinly sliced
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, etc.)
2 Tbsp water
1 Tbsp lemon juice
Preheat oven to 350 F.
Make the oat-flax crumble: In large bowl, combine oat flour, oats, flaxseed, cinnamon, and salt. Mix well. Stir in oil and syrup. Keep stirring until fully incorporated; mixture should be tacky.
Make the fruit filling: In large bowl, mix together apples or pears, berries, water, and lemon juice until fully combined. Tip fruit filling into 10 inch round or 8 x 8 inch baking dish or cast iron pan, distributing evenly.
Assemble the dish: Crumble topping over fruit filling, pressing down gently to encase fruit. There may be extra crumble topping, which you can freeze for another crumble or crisp. Bake for 40 to 50 minutes, until fruit is bubbling and topping is beginning to brown.
Serve warm or chilled with vegan yogurt or a splash of your favorite milk alternative, if desired. Once cool, cover and refrigerate—it lasts for about a week. Reheat single servings in oven on low heat setting or enjoy cold.