Part breakfast, part dessert, this berry muesli crumble will entice even the latest risers to crawl out from under the covers. 

If you’re having friends over for brunch it’s the perfect make-ahead meal. Pop it in the oven before your guests arrive and pull it out when it’s bubbling and golden, ready to be drizzled with coconut yoghurt. Perfection!

Swap the butter for coconut oil and you’ll keep your vegan friends happy too.

500g frozen mixed berries, thawed
1 tbsp cornflour
1/3 cup maple syrup
2 tbsp water or lemon juice

3/4 cup flour
1/2 cup chopped nuts, we used almonds and hazelnuts 
3/4 cup fruit-free untoasted muesli, we used Sunsol 10+ Natural Muesli
1/4 cup raw sugar
125g cold unsalted butter or firm coconut oil

Coconut yoghurt, to serve

Preheat the oven to 180C. Combine the berries, cornflour, maple syrup and water or lemon juice in a bowl, and toss to combine. Transfer to a baking dish (a bread pan is the perfect size).

To make the crumble topping, place all remaining ingredients (except the coconut yoghurt) into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. 

Spread the crumble mixture over the berries and bake for 40 minutes or until the crumble topping is golden. Serve with coconut yoghurt.

Recipe by Melanie Katz. Mel is a Melbourne based food stylist and photographer, recipe developer, content creator and mama to daughter Eva.  @melaniekatz_

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