This apple crisp has all of the same great flavors and textures of the traditional version but with more fiber and less sugar which is why I deem it “breakfast-worthy”.
Author:Leanne Ray, MS, RDN
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
Yield:6 servings 1x
5 honeycrisp apples, peeled and sliced (cores removed)
1/4 cup brown sugar (divided)
1/4 cup coconut oil (divided)
3/4 cup old-fashioned rolled oats
3 tablespoon ground flax
3 tablespoon whole wheat flour
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
Preheat oven to 350° F.
Toss apples with 2 tablespoons each brown sugar and coconut oil. Add them to a greased cast iron skillet.
In a medium bowl, mix the oats, flax, flour, cinnamon and salt. Then add the remaining brown sugar and coconut oil and mix until well-combined (it’s easiest to use your hands for this step). You want a crumbly but moist mixture.
Spread the crumble mixture evenly over the top of the apples. Cover with foil and bake for 45 minutes or until bubbly and browned on the top. Let rest for 10 minutes before serving.
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