As the weather cools, we've found ourselves in the kitchen more. It's a mix of things, really - the nights are getting darker earlier, we've been craving fall flavors, and the heat of the oven helps to warm the house against the Montana fall. The long weekend passed by slowly as Trevor fought with a sore back and the start of a flu and on Columbus Day, I found myself itching for something to do. We had woken up early - it was still dark and still cold. So, armed with a few leftover apples and some Udi's Granola, I decided to make apple crisp for breakfast.
Our weekly grocery shopping had been pushed back a day and so every ingredient used for the recipe was already in our home. If you don't have prepackaged granola, feel free to make your own with some old-fashioned or quick cooking oats! While apple crisp is typically made with more tart, baking style, apples, we used what we had and red delicious are Trevor's apples of choice. Though the almonds added an extra crunch, you can omit them or replace them with other nuts - pecans would be especially good!
This recipe will make a smaller batch, a 9x9 glass dish full. This was perfect for breakfast and later, dessert, for both of us. But, if you need a bigger batch, double the recipe and use a 9x13 pan!
4 Red Delicious Apples, peeled and sliced
1/4 cup and 1 tbsp of Gluten Free Bisquick (or regular all purpose flour)
1 tsp Cinnamon
Pinch of Nutmeg
1 tbsp White Sugar
1/4 cup of Brown Sugar
2/3 cup of Udi's Gluten Free Au Naturel Granola
1/4 tsp of Baking Powder
1/4 tsp of Baking Soda
6 tbsp of Brown Butter
1/3 cup of Sliced Almonds
Preheat oven to 375 degrees.
Grease a 9x9 glass baking dish.
Lay apple slices evenly in the baking dish.
Sprinkle apples with 1 tbsp of white sugar, 1 tbsp of Bisquick, 1 tsp of cinnamon and a sprinkle of nutmeg.
In a small mixing bowl, combine the remaining dry ingredients.
Then, brown your butter. (This was my first time but I followed this great tutorial from Hot Sweet It Is.)
... how have I not mentioned my obsession with this food blog?
Combine the butter with the dry ingredients; then sprinkle the topping evenly over the apples.
Bake for 30 minutes or until apples are fork tender and the topping is golden.
For Trevor's breakfast, I put the hot apple crisp over cinnamon and vanilla gluten-free pancakes, our favorite. The crisp itself wasn't overly sweet so the addition of a little maple syrup was perfect. I chose to have the more classic preparation - I simply poured some cream over the crisp. Served with a piping hot cup of coffee or cocoa, this was the perfect fall breakfast.
I'll be back tomorrow to tell you all about autumn in our little home. It includes plenty of pumpkins, that wreath I told you about and well, we got a puppy.
So tell me, what is your favorite fall breakfast?