This breakfast apple crisp is a sweet treat for those mornings when you have time to dillydally with a cup of coffee and the newspaper. Eat it plain or with a bit of yogurt for a more balanced breakfast.
Tips and tricks
The best apples for apple crisps
You can use any apple here that you would want to eat. You just might need to add a bit more brown sugar with the lemon juice if you’re using Granny Smith or another very tart apple.
Making the crisp
Spread the apples out in a thin layer in your pan and top thickly with the almond crisp topping. If the topping browns too quickly as it’s baking, cover it loosely with aluminum foil.
How to serve this apple crisp
If you wanted to serve this apple crisp as dessert, it would be perfect with a bit of whipped cream or ice cream. I’d probably pick vanilla or salted caramel.
FAQs about this breakfast apple crisp
Yes. This recipe would also work well with pecans or hazelnuts.
Sure, a smidge of cinnamon, nutmeg, or vanilla would work in this recipe to improve the taste if you have apples that aren’t the most flavorful.
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 1½ pounds total)
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- ½ cup toasted almonds
- ¾ cup (94 grams) all purpose flour
- ¼ cup (50 grams) granulated sugar
- ¼ cup brown sugar
- pinch of salt
- 6 tablespoon unsalted butter, cut into ½ inch cubes
- Preheat the oven to 375°F and lightly butter an 8 inch square baking dish.butter, for greasing the baking pan
- Peel and core the apples and slice them into ¼ inch slices or ½ inch 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.2 large apples (approximately 1½ pounds total), 1 tablespoon lemon juice, 1 tablespoon brown sugar
- 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.½ cup toasted almonds
- 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.¾ cup (94 grams) all purpose flour, ¼ cup (50 grams) granulated sugar, ¼ cup brown sugar, pinch of salt, 6 tablespoon unsalted butter, cut into ½ inch cubes
- 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, please leave a comment and rating.