Having moved from the North to the South, the majority of my friends and family still live in the North. Which means that the past couple months have consisted of an onslaught of Facebook and Instagram photos of changing leaves, corn mazes, sweaters, boots and lattes. All of which were viewed by me, sweltering in the heat, crying my silent southern tears and wishing that I could see just one autumn leaf. And then it happened. A month and a half later than what I am used to, but it happened. The leaves are changing, the air is crisp and I can walk outside without being attacked by a giant wall of humidity that makes my hair expand to six times its normal size.
I love apple crisp. Whenever I have it for dessert, I usually wind up eating the leftovers for breakfast the next morning. But I find that what I love about it for breakfast is the warm fruit, toasty nuts and cinnamon, not so much the butter and sugar explosion that I loved for dessert. So I got to thinking about a crisp that is actually created for breakfast. After all, it has all of the potential to be healthy. Fruit, oats, nuts. It just needed a little extra help.
This crisp uses a little bit of coconut oil in place of butter, to help the topping stay together. Instead of the flour in a traditional crisp, some of the nuts are ground into a rough flour in the food processor. This keeps things crumbly without taking away from the nuttiness. I used a combination of apple and pear, but you can also use all of one or the other. The fruit turns soft and bubbly when it's baked and, without sugar, it gives off just the perfect amount of sweetness for breakfast. Then it's served with creamy cinnamon yogurt and believe me, you will not want to eat anything else for breakfast for at least a month.
Autumn Breakfast Crisp with Cinnamon Yogurt
| Ingredients |
- 1 cup almonds, (1/2 cup chopped, 1/2 cup whole)
- 1 cup oats
- 1/2 cup pistachios, chopped
- 1 tbsp. + 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 1/2 tbsp. brown sugar
- 2 tbsp. coconut oil (solid)
- 1 Granny Smith apple, peeled and diced
- 1 Bosc pear, peeled and diced
- 2 cups plain Greek yogurt
- 1 tbsp. cinnamon
- 2 tsp. maple syrup
| Instructions |
- Preheat oven to 400. In a small bowl, mix apples and pears with 1 tsp. cinnamon until evenly coated. Set aside.
- Place 1/2 cup whole almonds in a food processor and pulse until nuts are finely ground (a little coarser than flour).
- Place ground nuts in a large bowl, add chopped almonds, pistachios, oats, 1 tsp. cinnamon, nutmeg, cloves and brown sugar. Stir well.
- Scatter coconut oil in small clumps over the top of the mixture. Work the oil in with your fingers until no large clumps remain and it is evenly distributed (similar to cutting butter into pastry).
- Pour fruit in an even layer in the bottom of an 11 x7 baking pan. Evenly distribute the nut topping across the fruit, making sure all of the fruit is covered.
- Cover pan with foil and bake 30 minutes. After 30 minutes, remove foil and bake an additional 10 minutes, or until the top begins to brown. Keep a close watch, it goes from toasty to burnt very quickly.
- In a small bowl, mix yogurt, maple syrup and 1 tbsp cinnamon. Serve with warm crisp.