Breakfast Apple Crisp

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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.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: Unspecified

Servings:

Calories: 499kcal

Author: Joanne Stekler

Equipment

Food processor

Ingredients

Apples

butter, for greasing the baking pan
2 large apples (approximately 1½ pounds total)
1 tablespoon lemon juice
1 tablespoon brown sugar

Crisp topping

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

Instructions

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.

Nutrition