- 6 semi-sweet apples
- 1 cup of granola, either homemade or store-bought
- ½ cup of vanilla yogurt or Greek yogurt
- 1 cup of water
- 2 Tbsp. softened butter
- 1 Tbsp. flour
- 1 tsp. cinnamon
- 1 tsp. vanilla
- ½ tsp. nutmeg
- ¼ tsp. ginger
- ¼ tsp. nutmeg (You can also use 1 Tbsp. pumpkin pie spice and 1 tsp. cinnamon)
- ¼ tsp. salt
- Heat the oven to 375°.
- Combine the spices in a small bowl.
- Core the apples then set into a baking pan or casserole dish. Sprinkle the spice blend, salt, and vanilla on top of the apples, dot with small bits of butter, then pour the water into the bottom of the pan.
- Place the apples in the oven for half an hour to forty minutes, or until the apples are soft.
- While the apples are cooking, combine the granola with 1 tablespoon of butter and the tablespoon of flour with either a fork or your fingers.
- Take the pan out of the oven. The water will probably have evaporated, but if not, take the apples out and pour out the water. Put the apples back into the pan, fill with the yogurt, and top with the granola crumble mixture.
- Place the apples back into the oven for 10 more minutes, or until the granola crumbled mixture is cooked through (you’re cooking the flour and butter).
- If you’d rather not have the yogurt warmed, you can cook the apples and granola crumble mixture together, then pour the yogurt over top.
When you cook the apples the night before, make the granola crumble, add it and the yogurt to the apples and heat them for ten minuts! You’ll have a fun, decently healthy breakfast on the table in ten to fifteen minutes!
- Instead of apples, you can use pears
- To make this recipe gluten-free, you can use a gluten-free flour and a gluten-free granola.
- To make this recipe paleo-friendly, use a paleo granola and an alternative flour like coconut or cassava (almond flour probably would not work, however), and yogurt made with alternative milks.
- To make this recipe dairy-free, use yogurt made with alternative milks like coconut, almond, or cashew.
So, there you have a delicious fall breakfast or brunch, and the apples in the stores right now are so good and perfect for this recipe—nothing mushy or tasteless.
‘Till next time!