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Almond citrus breakfast crumble baked in a white ceramic dish with golden oat topping and bubbling fruit base

Almond Citrus Breakfast Crumble with Fresh Fruit

A citrus-forward almond and oat crumble baked over seasonal fruit, ready in 40 minutes and sturdy enough to prep the night before.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

Fruit Base
  • 3 medium (about 500 g) ripe pears, peeled and diced into 2 cm pieces or substitute peaches or nectarines in summer
  • 2 medium blood orange or navel orange, peeled and segmented remove membranes; reserve zest for the topping
  • 1 tbsp maple syrup skip if fruit is very sweet
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
Almond Citrus Crumble Topping
  • 100 g (1 cup) blanched almond flour or almond meal for a coarser texture
  • 80 g (3/4 cup) old-fashioned rolled oats use certified gluten-free oats if needed
  • 40 g (1/3 cup) sliced almonds lightly toasted in a dry skillet
  • 2 tsp (from 1 large orange) orange zest or lemon zest for sharper flavor
  • 2 tbsp maple syrup honey works as a direct substitute
  • 3 tbsp (45 ml) coconut oil, melted or cold unsalted butter, rubbed in, for a richer crumble
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground ginger optional but adds a gentle warmth

Method
 

Prepare
  1. Heat the oven to 200 C / 390 F. Lightly grease an 8x8-inch baking dish with a small amount of coconut oil.
  2. Toast the sliced almonds in a dry skillet over medium heat for 2 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat and let cool.
  3. Zest both oranges before peeling them. Set the zest aside for the topping. Peel and segment the oranges, removing any pith or membrane.
Make the Fruit Base
  1. Combine the diced pears, orange segments, 1 tablespoon maple syrup, cinnamon, and vanilla extract in the prepared baking dish. Toss gently to coat.
  2. Spread the fruit in an even layer across the dish.
Make the Crumble Topping
  1. In a large mixing bowl, stir together the almond flour, rolled oats, toasted sliced almonds, orange zest, and salt until evenly combined.
  2. Add the melted coconut oil and 2 tablespoons maple syrup. Mix with a fork until the mixture resembles coarse, clumped crumbs. It should hold together when pressed but still feel loose overall.
Assemble and Bake
  1. Spoon the crumble topping over the fruit base in an even layer. Press a few small sections lightly together with your fingers to create larger clusters.
  2. Bake for 22-25 minutes until the topping is golden brown at the edges and the fruit is bubbling gently around the sides.
  3. Check at the 20-minute mark. If the edges are browning too fast, tent loosely with foil for the final 5 minutes.
  4. Remove from the oven and rest for 5 minutes before serving. This lets the fruit base thicken slightly.

Notes

The topping can be mixed and refrigerated dry (without the oil and syrup) up to 3 days ahead. Stir in the wet ingredients just before baking for the best-textured crumble.