Apples are lovely and plentiful right now! Apple crisp really brings fall into your home. This recipe is great for breakfast with less sugar and some add-ins that boost the nutrition of this dish.

Breakfast Apple Crisp

About 6 Apples of choice

1 TBS Lemon Juice

1/2 Cup Light Brown Sugar

1 Cup Quick Cook Oats

1 Cup Whole Wheat Flour

1/3 Cup Butter or Coconut Oil

2 TBS Honey or Maple Syrup

1 1/2 TSP Cinnamon

About 1/3 Cup Add-Ins: Ground flax seed, chia seeds, nuts, dried fruit, nut butter, etc

Oil a 9×12 pan and preheat oven to 350 degrees.

Remove cores from apples and chop apples (peel if desired but leaving the peelings adds to nutritional value and fiber content of this dish).  Toss with the brown sugar, 1 TSP cinnamon, and lemon juice. Pour into the pan.

Mix oats, flour, remaining cinnamon, and your add-ins of choice together. Pour in the honey (or maple syrup) and melted butter (or coconut oil) and mix until a crumble forms.

Sprinkle the crumble evenly over the apples and bake uncovered for 40-50 minutes until apples are soft and topping is browned.

If serving for breakfast, try pairing with vanilla yogurt.