Strawberry Apricot Crumble with Collagen - Custom Collagen


Strawberry Apricot Crumble with Collagen

Strawberries and apricots


Spring has sprung and that means that some of the yummiest fruits and berries are finally in season! What better way to celebrate than to put two of the tastiest spring treats into a collagen-infused breakfast crumble? This crumble pairs apricots and strawberries for a truly delicious sweet and tart taste and the crumble includes hazelnuts which add depth to the dish. Added to that are all of the benefits of Traditional Tonic Nourishing Collagen. Traditional Tonic supports your whole body health from combating wrinkles to promoting digestive and joint health. This crumble is a divine way to get your collagen supplement into your morning and enjoy a top-notch breakfast.

Honestly, this crumble is so good it can serve as breakfast or dessert. For breakfast, serve a scoop of crumble cold with lots of vanilla yogurt and even some fresh blueberries on top. For dessert, warm the crumble and swap out the yogurt for ice cream (feel free to drizzle some caramel or honey over top for an extra sweet touch). This recipe is set for about 6 servings so you should be able to get a few breakfasts and a few desserts out of one batch. The size and customizability makes it great for small group breakfasts as well!

Overall, this might not be the absolute healthiest breakfast you could have but it might be one of the most delicious of all time. Baking it ahead of time will let you have a little decadence during your busy mornings without any hassle at all and that is a great way to start out any day. Plus, the effects of Traditional Tonic can make you feel and look better all day. What more is there to ask for?

Adapted from Food52

Serves 6


1/2 cup hazelnuts

1/2 cup rolled oats

1/8 tsp salt

4 scoops Traditional Tonic Nourishing Collagen

4 Tbsp. cold salted butter

1/3 cup honey

6 apricots

8 oz. strawberries


  1. Preheat oven to 400 F.
  2. Prep fruit by pitting and quartering your apricots and then removing the strawberry leaves an quartering them as well. Combine the fruit in a baking dish (8×10 or 9×13 depending how thick you want your fruit layer to be)
  3. In a food processor, combine the hazelnuts with 2 Tbsp. of the oats and pulse until combined but still coarse. Then add the rest of the oats and all of the other ingredients and pulse into rough mixture
  4. Cover the fruit with the topping somewhat evenly and bake for approx. 30 minutes until fruit is bubbly and topping is golden brown