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Breakfast Today: Breakfast Crumble
Posted on by Paula Gallagher

Breakfast Crumble
• 2 cups oat flour • 1 cup rolled oats • 1/2 cup ground flaxseed • 2 tsp ground cinnamon • 1/2 tsp salt • 1/2 cup extra-virgin olive oil • 1/2 cup maple syrupFruit Filling
• 4 apples unpeeled, cored, and thinly sliced (I like a tart apple) • 2 cups fresh or frozen berries • 2 Tbsp water • 1 Tbsp lemon juice In large bowl, combine flour, oats, flaxseed, cinnamon and salt and mix well. Stir in oil and maple syrup. Keep stirring until mixture is fully incorporated and mixture is tacky. In a separate large bowl, mix apples, berries, water, and lemon juice until fully combined. Pour the fruit into a 10-inch round or 8 x 8 inch baking dish, distributing fruit filling evenly. Crumble the oat and flaxseed topping over the fruit filling, pressing down gently to encase the fruit. Bake for 40 to 50 minutes, until the fruit is bubbling and topping is beginning to brown. Serve warm or chilled with yogurt. Once cool, cover and refrigerate (it will last about a week). Reheat single servings in a low oven if desired, or eat it cold. Photo from here, with thanks.
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