Breakfast Apple Crisp
Ask me what my favorite food is and my answer is simple: the apple. Sure I love sushi and nachos and stir fry, but I really am an apple-a-day gal, even when they’re mealy and soft in the summer. Total bummer, but I gotta get my fix. My favorite is the Macintosh apple, preferably picked locally sometime in September or October when the apple literally snaps as you bite into it and the juice rolls down your wrist.
I have been loading up weekly at my farmers’ market this season, happy to drop $20 on a dozen apples. My preferred method of eating them is as-is, as a portable snack. But the recent drop in temperature inspired me to bake something fall-like, and I decided to make Breakfast Apple Crisp.
Funk’s first reaction was, “Isn’t apple crisp for dessert?” and it can be, but with just a reduction in sugar, it is also a healthy breakfast. There is fruit, whole grains, and even healthy fat from the coconut, or protein if you add nuts or a dollop of yogurt on top. Sounds like the perfect breakfast to me!
1.5 pounds of apples, peeled, cored and diced into large chunks
1 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp cinnamon
3 Tbsp coconut oil plus more to grease the baking dish
½ cup oats
½ cup whole wheat flour
¼ cup shredded unsweetened coconut
3 Tbsp brown sugar
Preheat the oven to 375 degrees. Grease an 8×8 glass baking dish with coconut oil. Place cut apples in the dish, and sprinkle on lemon juice, cornstarch and cinnamon. Toss to coat the apples.
In a saucepan on medium heat, combine coconut oil, oats, whole wheat flour, coconut and brown sugar. Mix to combine and stir until the coconut oil has melted and moistened the dry ingredients. Remove from heat and distribute the crumble evenly over the apples. Top with a few dashes of cinnamon.
Bake covered fro 20 minutes, then remove the cover and bake for 15 more minutes or until the top begins to brown. Let cool for at least 15 minutes before serving.
Before eating, Funk double-checked to make sure this was really a healthy breakfast. Who is the dietitian here!? After I assured him, we dove right in, demolishing half of the dish for breakfast. I didn’t miss the usual sweetness at all, since the baked apples contribute enough. This would even be tasty as a dessert, topped with some homemade vanilla ice cream. But I assure you, it is a perfectly acceptable and dietitian-encouraged breakfast.