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Breakfast-Ready Apple Crisp

Breakfast-Ready Apple Crisp

Jessica Braider
Over the years, my mom and I have tinkered with the crisp’s topping and this version is truly my favorite because it has a satisfying crunch and lots of flavor, thanks to the use of nuts and nut flour in the place of all-purpose flour. The nuts and nut flour also add protein making this not only a fantastic dessert but also a great make-ahead breakfast!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings

Ingredients
  

  • 1 cup rolled oats (use wheat/gluten-free, if needed)
  • 1/3 cup almond flour
  • ¼ cup sugar
  • ½-1 tsp. ground cinnamon
  • pinch salt
  • ½ cup chopped nuts walnuts, almonds, pecans all work well here
  • 8 Tbsp. butter or margarine
  • 3 – 4 firm apples such as Gala or Jonagold peeled, cored, and chopped, about 4 -5 cups

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a food processor, combine the oats, almond flour, sugar, cinnamon, and salt and pulse until the mixture forms a coarse meal.
  • Add the chopped nuts and pulse once.
  • Cut the butter up into ½-inch chunks and add to the mixture. Pulse until the butter is broken up (some small lumps are fine!).
  • Put the apples in the bottom of an 8 x 8-inch baking dish or a 9 to 12-inch oven-safe skillet, top them with the oat mixture, and bake it for 30 – 40 minutes, or until top is just starting to get golden.

Notes

Do Ahead and Delegate: Chop the nuts if necessary, prepare the dry ingredients of the topping, peel, core, and chop the apples and store them tossed with a little lemon juice to prevent browning, or fully prepare and refrigerate the dish. If refrigerated, warm in the microwave or enjoy cold.
Scramble Flavor Booster: Add ½ tsp. ground ginger to the topping mixture.
Nutritional Information Per Serving (% based upon daily values): Calories 277, Total Fat 19, 29%, Saturated Fat 8g, 41%, Cholesterol 30mg, 10%, Sodium 40mg, 2%, Carbohydrate 26g, 9%, Dietary Fiber 4g, 16%, Sugar 14g, Protein 4g
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