I love apple crisp as a dessert, and thought it would be amazing as a breakfast dish. So, to get away with it, I added sweetened oatmeal to the bottom of the dish to make it more ‘breakfast like’. That way you start with a crispy, crumbly top, soft sweet apples in the middle, and brown sugar oatmeal on the bottom. Top with unsweetened whipped cream(I added vanilla beans to mine) to finish. *This crisp has a LOT of topping! So, if you prefer more apples and less crisp, simply cut the crumble ingredients in half.
Serves 4.
Ingredients:
- 1 c. Oats, old fashioned
- 3 T. Brown sugar
- 2 T. Butter, cut into 6 pieces
- 4 small or 3 large Honeycrisp apples(or other variety), peeled, cored, and sliced
- 3 T. Sugar
- 1 c. Oats, old fashioned
- 1/2 c. Flour
- 1/2 t. Nutmeg
- 3/4 t. Cinnamon
- 4 oz. Butter, cubed(cold)
Preheat the oven to 375 degrees. Place 1 c. oats in a 8×8 square or round dish. Sprinkle brown sugar on top of the oats and top with butter pieces.
Toss the sliced apples with the white sugar. Place the apples on top of the oat, sugar and butter layers, patting down as you go.
In a small bowl, combine the remaining 1 c. oats, flour, nutmeg, and cinnamon. Cut the butter to the mixture until it resembles coarse crumbs. Place the crumble on top of the apples, covering the entire surface.
Bake for 30-35 minutes, or until the crumble is browned on top.
Serve hot with whipped cream!
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