Well this is a fall recipe if I’ve ever seen one
I’m just going to go ahead and say it – I’m one of those weird people that doesn’t really care about dessert. It’s not that I don’t like it, more so I could “take or leave it” and nine times out of ten I would go for a glass of wine after a meal instead. Apple crisp is one seasonal treat that I really do enjoy and one of the few “desserts” that I actually make at home. Probably because you can’t really mess it up. Those always tend to be my favorite dishes!
Once I start seeing apples back in the spotlight at the grocery store, I always get the itch to make a crisp.
Even better, I LOVE to eat it for breakfast with a side of eggs for quite possibly the most satisfying meal of all time. It’s called moderation people. Anyways, this breakfast-worthy crisp… It has all of the same great flavors and textures of a traditional apple crisp but it’s taken down a notch to make it more on the hearty/fiber-y side and less on the indulgent/sweet end of the spectrum. It’s mostly apples so it would make a great topping for oats. It’s also vegan for my plant-based friends out there! Of course if you don’t have coconut oil on hand you can use butter and it would still turn out great.
So here’s how you make it.
I chose to use a cast-iron skillet, mainly because I don’t own a casserole dish. How is this even possible? I’m not sure. Regardless, I think it’s kind of fun to use your cast iron for recipes like this and it also makes for a fun presentation – perfect for a hosted brunch.
When I said you couldn’t mess it up, I wasn’t joking. All you really have to do is:
Peel and slice your apples
Toss them with a little bit of coconut oil, brown sugar and cinnamon
Top with the crumbly mixture (made out of ingredients you probably have on hand!)
Check out the full recipe below and let me know if you give this (or your own variation) a try. It’s a little more time-intensive than my other recipes but it’s mostly hands-off and as a bonus, it makes your house smell BOMB.
Breakfast-Worthy Apple Crisp
This breakfast-worthy crisp has all of the same great flavors and textures of a traditional apple crisp but it’s taken down a notch to make it more on the hearty/fiber-y side and less on the indulgent/sweet end of the spectrum.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast
- 5 honeycrisp apples, peeled and sliced (cores removed)
- 1/4 cup brown sugar (divided)
- 1/4 cup coconut oil (divided)
- 1/2 cup old-fashioned rolled oats
- 2 Tbsp chopped walnuts
- 2 Tbsp ground flax seed
- 2 Tbsp whole wheat flour
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- Preheat oven to 350 degrees
- Toss apples with 2 Tbsp each brown sugar and coconut oil. Add them to an oiled cast iron skillet.
- In a small bowl, mixed the oats, walnuts, flax, flour, cinnamon and salt. Then add the remaining brown sugar and coconut oil and mix until well-combined (it’s easiest to use your hands for this step!). You want a crumbly but moist mixture.
- Spread the crumble mixture evenly over the top of the apples. Cover with foil.Bake for 45 minutes or until bubbly and browned on the top. Let rest for at least 10 minutes before serving.
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