This delicious blackcurrant crumble is perfect for a special breakfast or brunch. Packed full of dried fruit plumped up with Barker's Lite Blackcurrant fruit syrup, makes it a healthy and nutritious meal! Recipe by Barkers of Geraldine


  • Fruit Filling

  • 200g dried figs, quartered

  • 150g dried apricots

  • 100g sultanas

  • 100g pitted dates, roughly chopped (approx. 5 dates)

  • 100ml Barker’s of Geraldine Lite

  • Blackcurrant Syrup

  • 400ml water

  • 1 tsp vanilla extract

  • Crumble Topping

  • 100g plain flour

  • 50g rolled oats

  • 100g brown sugar

  • 100g butter, cut into cubes

  • 1/2 tsp ground cinnamon

  • 50g hazelnuts, roughly chopped

  • 50g silvered almonds

  • Blackcurrant Yoghurt

  • 300g Greek yoghurt

  • 1 tbsp Barker’s of Geraldine Lite Blackcurrant Syrup


  • 1.

    Preheat oven to 170C (150C fan-forced).

  • 2.

    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.

  • 3.

    Transfer to a greased 20cm oven proof dish.

  • 4.

    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.

  • 5.

    Place crumble over the top of the fruit mix and baked in the oven for 10-15 minutes, until brown.

  • 6.

    Carefully remove the breakfast crumble from the oven, and set aside to cool slightly whilst you make the blackcurrant yoghurt.

  • 7.

    Mix 1 tbsp Barker’s of Geraldine Lite Blackcurrant Syrup to 300g yoghurt until fully incorporated.

  • 8.

    Evenly dish out the blackcurrant breakfast crumble into 4 bowls, and serve with blackcurrant yoghurt.

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