No, I’m not giving anyone permission to have dessert for breakfast (I’m talking to my kids there). Instead, I’m offering a breakfast recipe that just might make you think you’re getting to cheat a little. What’s the difference between apple crisp and BREAKFAST apple crisp? Mostly, it’s the health factor. The typical ice-cream accompaniment gets replaced with some Greek yogurt and there’s plenty of heart-healthy oats in the crunchy topping. I also swapped out some of the refined sugar for maple syrup. I’m not claiming that breakfast apple crisp is the next health food craze but it’s better than reaching for an apple cider doughnut or danish.
Speaking of sugar, if you are watching your sugar-intake, make sure to pay attention to the amount of sugar in the yogurt. Some have a lot more than others. I am a big fan of nounos greek yogurt. I have found their vanilla yogurt to be much lower in sugar than other brands I’ve tried.
What variety of apple to use in a crisp seems to be a much debated topic. After trying honeycrisp, gala, and braeburn varieties in this recipe, I’ve decided honeycrisps were my favorite. They baked up tender without getting mushy.
Obviously, this apple crisp works just as well as an easy dessert as it does breakfast. And, if a little vanilla ice-cream happens to makes its way on to your plate, I won’t judge.
- 4 cups peeled and sliced apples (I like honeycrisp apples)
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- 2 cups old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup pure maple syrup
- 1/2 cup (8 tablespoons) unsalted butter, melted
- Vanilla Greek yogurt, for serving
- Heat oven to 375 degrees F. Butter a 9-inch square baking pan.
- In the prepared pan, toss the apple slices with the lemon juice and sugar. Set aside.
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the syrup and melted butter and stir together until evenly mixed. Spoon the oat mixture over the apples in an even layer. Bake the crisp for 30-35 minutes until the apples are tender and the topping is slightly crispy. Remove crisp from oven, let cool 3-5 minutes then serve with vanilla yogurt.
I cut the apples into 1/8-inch thick slices.
Recipe adapted from Breakfast in Bed cookbook.