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Apple crisp in a white bowl topped with yogurt.
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Apple, Oat & Almond Breakfast Crisp

A breakfast fruit crisp made up of tender, cinnamon spiced apples baked with a whole grain oat and almond topping. Delicious served with a dollop of yogurt and drizzle of maple syrup.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 318kcal

Ingredients

Topping:

  • 1 ½ cups sliced raw almonds divided
  • ½ cup white whole wheat flour or whole wheat pastry flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons cold unsalted butter cut into ½ inch pieces
  • 2 tablespoons milk

Filling:

  • 6 medium sweet apples peeled and cut into ½ inch chunks (about 7 cups ) - see note below
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon ground cinnamon

Optional toppings:

  • yogurt for serving
  • pure maple syrup for serving

Instructions

  • Preheat oven to 375. Butter or spray the inside of a 2 or 2 ½ quart baking dish. Set aside.

For the topping:

  • Put 1 cup of almonds in a food processor, fitted with the metal blade. Pulse several times, until the almonds turn into a medium-fine almond meal. Add the flour, oats, baking powder, sugar, salt, cinnamon and nutmeg and pulse a few more times. Add in butter and pulse until the mixture resembles coarse meal. Add the milk and pulse several more times until combined. Dump the topping into a bowl and stir in the remaining ½ cup of almonds. Refrigerate the topping while you prepare the filling.

For the filling:

  • Combine all ingredients in a medium sized bowl. Stir several times, until the sugar and cornstarch has been absorbed. Taste a piece of apple and determine if you'd like the filling a little sweeter. If so, add another a tablespoon or two of sugar and stir to combine. Pour the filling into the prepared baking dish.
  • Pour the topping evenly over the apples. I like to pinch some of the topping between my thumb and forefinger to help create some clumps in the topping. I think it adds a nice texture.
  • Place the apple crisp in the oven and cook for about 30 minutes, until the topping is golden brown and the apples are soft. Allow to cool slightly and serve warm with a dollop of yogurt and a drizzle of maple syrup.

Notes

A note about the apples: Use whatever type of apples you prefer to bake with - a combination is good too. I only peeled half of my apples and left the other half unpeeled. The peel added nice texture and color and boosted the fiber and vitamins in this dish.
Topping adapted from Whole Grain Mornings

Nutrition

Calories: 318kcal | Carbohydrates: 25g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 153mg | Potassium: 283mg | Fiber: 4g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 0.9mg | Calcium: 117mg | Iron: 1.5mg