Breakfast Apple Crisp
This whole grain crisp beats a bagel for breakfast nutrition. Be sure to slice the apples thinly - no more than 1/4-inch thick slices. - Jenny Jones
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Makes: 4 - 6 servings
Ingredients:
- 1/2 cup rolled oats
- 1/2 cup whole wheat pastry flour (all purpose flour works too)
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 Tablespoons vegetable oil (cold butter works too)
- 3 Tablespoons white sugar
- 1 Tablespoon all purpose flour
- 1/4 teaspoon cinnamon
- 7 cups peeled, cored & thinly sliced apples (I use Granny Smith 1/4-inch thick slices)
Topping:
Apple Filling:
Instructions:
- Preheat oven to 375° F.
- Combine oats, flour, brown sugar, & cinnamon in a bowl.
- Mix in oil using your fingers. Take time until it gets a bit clumpy. Set aside.
- Combine sugar, flour, and cinnamon in a plastic bag (I use a soft produce bag).
- Add apples and shake the bag until apples are coated.
- Place apples into an 8x8-inch square pan and top with oat mixture..
- Bake for 35 minutes. It's best served while still warm.
Topping:
Apple Filling:
Note: To replace the oil in the topping with butter, use cold, cubed butter and mix it in with you fingers until crumbly and refrigerate while you prep the apples.
Variation: Add 1/2 cup toasted nuts to the topping after adding the oil (or butter).
In the oven – had some apples that needed to be used up – smells delish – thanks Jenny!
The driest crumble I’ve ever made 🙁
Instead of fresh apples can — Canned apples be used?
I made this and it was delicious! I liked the bag technique to coat the apples with the ingredients, it worked really well. I added more granola to it when I served it and it was yummy.
can u use tapioca instead of flour for filling. can you freeze the apple crisp.