Baked Breakfast Apple Crisp
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Serve warm with yoghurt for breakfast or ice cream as dessert.
Almond flour can be used in place of coconut flour.
Keeps well in the fridge for up to 4 days.
Notes
1
Preheat oven to 375°F 190°C. Lightly grease a 9 x 13 inch baking dish.
2
In a large bowl stir together oats, almonds, coconut flour, maple syrup, coconut oil, shredded coconut, cinnamon, brown sugar, and salt. Set aside.
3
Cut apples into bite sized chunks. Toss with lemon juice in a large bowl. Sprinkle cornstarch on top and stir to coat. Mix in sugar, chia seeds, and cinnamon. Spread the apple mixture evenly in the dish.
4
Scatter the crisp mixture evenly over the apples.
5
Cover with foil and poke a few small holes for steam. Bake about 50 minutes until apples are fork tender but not mushy.
6
Remove foil and bake another 10 to 15 minutes until topping is lightly crisp.
Instructions
8 to 10 apples (peeled and cored
about a 3 lb bag)
1 Tbsp arrowroot or cornstarch powder
3 Tbsp maple syrup or granulated sugar
2 Tbsp chia seeds
1 ½ tsp cinnamon
2 Tbsp fresh lemon juice
2 cups rolled oats
1 cup thinly sliced almonds (optional)
⅓ cup coconut flour (or almond flour)
½ cup maple syrup
½ cup coconut oil (melted)
¼ cup unsweetened shredded coconut (optional)
1 tsp cinnamon
⅓ cup packed brown sugar
½ tsp fine sea salt
Baked Breakfast Apple Crisp
Anthology of Crumbs
This baked apple crisp is layered with tender apples and a rustic oat topping. Chia seeds and coconut flour add nourishment, making it a breakfast you can feel good about serving. Whether warm from the oven or made ahead for the week, it tastes like comfort in every spoonful.
Servings :
8
Calories:
Prep Time
20 min
Cooking Time
65 min
Rest Time
0
Total Time
85 min
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