This breakfast apple crisp is the end of apple recipes for now. It’s the end of my stash of those HunnyZ apples. And it’s almost strawberry and stone fruit season [dreams of summer fruit].
There are times for me when breakfast is grab and go. And other times I am willing to dillydally and spend a little time with my cup of coffee and the newspaper. This crisp is for one of those times.
Eat it plain or with a bit of yogurt for a more balanced breakfast.
Frequently asked questions about this breakfast apple crisp
- What are the best apples to use for an apple crisp? You can use any apple here that you would want to eat. You might need to add more brown sugar with the lemon juice if your apples are very tart.
- Could I eat this breakfast apple crisp as dessert? Of course. It would be perfect with a bit of whipped cream or vanilla (or caramel?) ice cream.
- Can I add spices to this recipe? Sure, a smidge of cinnamon, nutmeg, vanilla, etc – all would work in this recipe to bring out the taste in apples that aren’t the most flavorful.
- Can I substitute other nuts for the almonds? Yes. This recipe would also work well with pecans or hazelnuts.
- Can I freeze this apple crisp? While you can freeze any extra crisp topping if you want to put together another crisp quickly in the future, I personally wouldn’t freeze an apple crisp. Baked or unbaked, you would lose the texture of the apples. If you really want to freeze your apple crisp, it is better to freeze prior to baking.
Breakfast apple crisp
- Food processor
- butter, for greasing the baking pan
- 2 large apples (approximately 1 1/2 lbs total)
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- ½ cup toasted almonds
- ¾ cup (94g) all purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup brown sugar
- pinch of salt
- 6 tbsp unsalted butter, cut into ~1/2" cubes
- Preheat the oven to 375°F and lightly butter an 8"x 8" baking dish.
- Peel and core the apples and slice them into 1/4" slices or 1/2" chunks, depending on your preference. Toss the apples with the lemon juice and brown sugar in a medium bowl and then put them in the baking dish.
- Using a food processor, pulse the nuts about 10 times until chopped. Empty about half of the nuts into the bowl you used for the apples and set aside.
- Add the flour, sugars, and salt to the food processor and process until fine. Add the butter and pulse until the butter has been chopped to the size of small peas and the mixture clumps together between your fingers.
- Add the mixture to the bowl with the nuts and mix. Crumble small handfuls of crisp topping over the apples in the baking dish.
- Bake until the topping has browned and the apples are easily pierced with a fork (about 50 minutes). If the topping has browned and the apples are still firm, cover the crisp loosely with a piece of aluminum foil.
- Serve warm or at room temperature.
If you make this breakfast apple crisp or are just excited about the possibility of HunnyZ apples in the fall, please comment here or share a pic with me on Instagram!