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Breakfast crumble with gingerbread biscuits

Grab some ginger biscuits from your local grocery store and use them in this delicious breakfast crumble with gingerbread biscuits!


¼ cup butter
1 cup crushed ginger biscuits
½ cup oats
¼ cup brown sugar
2 cups frozen mixed berries
½ cup honey
1 tsp cinnamon
4 nectarines, thinly sliced
1 cup plain yoghurt
1 tsp vanilla essence

1. Preheat oven to 200°C.
2. To make the crumble, use your fingertips to rub the butter into the crushed ginger biscuits. Add the oats and sugar, and set aside.
3. Bring the berries, honey and cinnamon to a rapid boil. Bring down to a gentle simmer and reduce the liquid by half.
4. Transfer to an ovenproof dish. Arrange the nectarines on top and evenly sprinkle over the crumble mixture. Bake for 15 minutes.
5. Whisk together the yoghurt and vanilla, and serve on top of the breakfast crumble.

Recipe & styling: Joni Dames
Photography: Sean Dollery //

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