Hi! I apologize for the radio silence over the past weeks – it has been very busy! I got married, for one!Anyway – I’m back with a fall recipe to shake up your mundane breakfasts. It’s getting colder, at least in the North East, thus many of us are reaching for our oatmeal containers (which had been pushed into the back of the cabinet). With the abundance of crisp apples this fall, I have been making several Baked Apple Crisps, which was an inspiration from Smitten Kitchen’s Breakfast Apricot Crisp. There is something indulgent about having warm, cinnamon-y apples with a healthful crunchy coating of oats in the morning – it makes getting out of bed easier. I top mine with plain, low-fat Greek yogurt. It is my favorite with apples, but this would work with any fruit you have. This is a savior for fruits that are bruised or that you can’t eat up fast enough before they go bad. Extra bonus? The fragrance that permeates your home as it bakes. Your morning will thank you…
Baked Apple Breakfast Crisp (6-8 servings)
5-6 medium-sized apples, peeled and diced (I used Macoun)
3 Tablespoons sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 Tablespoon fresh lemon juice
1/2 stick (4 Tablespoons) cold butter, diced into small cubes
1/4 cup organic cane sugar
3/4 cup oats
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons sliced almonds (optional)
Prepare fruit: Preheat oven to 400 degrees. Toss together diced apples, sugar, cinnamon, nutmeg, lemon juice. Set aside.
Make topping: Combine butter, sugar, oats, cinnamon, salt and almonds in a food processor or stand mixer. Mix on low speed until mixture is crumbly, and butter is the size of peas. Sprinkle mixture over the fruit.
Bake for about 30 to 40 minutes. Serve warm or at room temperature; top with plain Greek yogurt (optional).