• Ashleigh Byrne

Apple Breakfast Crisp


Fall is in full swing and I’m making all of my favorite fall recipes. We always pick way too many apples at the orchard, but that just means more things to make with them. This year we picked Golden Delicious and Rome apples, perfect for baking with or snacking on. You could easily serve this apple crisp for dessert, but I love serving it in the morning on top of yogurt and sprinkled with more cinnamon. It‘s such a cozy dish and even better with a warm cup of coffee. I made this up as I went along, honestly you can’t screw up a crisp. One thing that makes this recipe easy, you don’t have to peel the apples. I like leaving the peel on for the added nutrients. I feel like it’s one of the easiest things to make and it will leave your house smelling like fall.

Ingredients:

For the Apples:

3 pounds of apples of your choice, chopped

1/2 cup of apple cider

2 tbsp of freshly squeezed lemon juice

1tbsp of lemon zest

1/2 cup of cane sugar

1 tsp of cinnamon

1/2 tsp of cardamom

1/2 tsp of kosher salt or flaky sea salt

For the Crisp:

1 1/2 cups of oatmeal

1 cup of flour

1/2 cup of cane sugar

1/4 cup of maple syrup

1 tsp of cinnamon

1/2 tsp of kosher salt or flaky sea salt

1 stick of cold unsalted butter diced

Directions:

Preheat the oven to 350 degrees.

In a large baking dish (I used a 9x13 dish),

combine the apples and dry/wet ingredients. Set aside.

In a large bowl, combine the crisp ingredients using a hand held mixer until the butter resembles small peas. You can also use your hands or a stand mixer for this. Slowly, pour the crisp mixture over the apples.

Bake in the oven for about 45 minutes to an hour until the crisp is slightly brown and bubbly. Serve with yogurt for breakfast or ice cream for dessert.





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