Preheat oven to 170C (150C fan-forced).
Place dried fruit, Barker’s of Geraldine Lite Blackcurrant Syrup, water and vanilla in a saucepan. Bring to the boil, reduce heat, cover and simmer for 15 mins, until plump.
Transfer to a greased 20cm oven proof dish.
Meanwhile, make the crumble topping. Put the flour, oats, sugar, butter and cinnamon in a bowl, rub together with your fingers into a crumble texture. Add in the nuts and mix thoroughly.
Place crumble over the top of the fruit mix and baked in the oven for 10-15 minutes, until brown.
Carefully remove the breakfast crumble from the oven, and set aside to cool slightly whilst you make the blackcurrant yoghurt.
Mix 1 tbsp Barker’s of Geraldine Lite Blackcurrant Syrup to 300g yoghurt until fully incorporated.
Evenly dish out the blackcurrant breakfast crumble into 4 bowls, and serve with blackcurrant yoghurt.
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