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Apple Crisp Breakfast Bake

I have a bad habit that I must confess. Every year when autumn rolls in I can feel an excitement growing in my bones. The crisp a
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- 6 Servings +


Preheat your oven to 400 degrees Fahrenheit

Core and cut the apples into 1" chunks and spread them out in a 10"x10" roasting pan, or whatever size you have to hand (it's cooking, not an exact science). Toss in the lemon juice and cinnamon and coat the apples evenly. Set aside for now.

Melt the coconut oil in a medium saucepan on a medium-low heat. Meanwhile, mix the oats, almond flour, salt, and hazelnuts together in a bowl. Once the coconut oil has fully melted, tip in the oat mixture and stir to mix it all together. Pour on the maple syrup and mix again.

Once the crisp topping is fully mixed, spread it over the apples and bake in the centre of the oven for 30 minutes. If you want the crisp browned a bit more, leave it in for 5 more minutes or so.

Remove from the oven and serve after about 15 minutes of cooling. If you’re preparing it a as a make-ahead dish, cool it completely, cover it with foil and then store in the fridge overnight. In the morning, reheat at about 250 degrees Fahrenheit as you make your coffee. It'll heat even faster if portioned out into smaller oven-proof dishes. Feel free to top with some greek yogurt for an added protein boost! Yum!

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