I am really excited about this recipe for breakfast baked apples with granola crumble. I was excited when I came up with it, I was super excited to test it out (and eat it, of course), and now I’m excited to tell you about it. This is a recipe for breakfast that has everything—a little bit of sweet, a little bit of crunch, a little bit of spice, and a creamy element. Put it all together and you have something that is warm, comforting and completely satisfying for those chilly early fall breakfasts or brunches: breakfast baked apples with granola crumble!
Think about it like this—mix apple pie filling with an apple crumble topping and then mix in cool, creamy ice cream. Then make it a little healthier with granola for the crumble and yogurt instead of ice cream, take out some of the sugar, and serve it for breakfast—that what you’re getting! It’s not exactly a quick breakfast, but it is simple and most of the time is spent cooking in the oven, so it doesn’t require much work on your part, especially if you use store-bought granola. Plus, it makes your kitchen smell like apple cider, which is always a plus.
This also makes a perfect brunch recipe for a crowd—you can make the apples the night before and then just heat them up in the morning with the yogurt and granola. There you have a fall brunch for a crowd and you can spend more time drinking mimosas and talking with guests than you can when you make pancakes.
Note: If you’re looking for allergy- and sensitivity-friendly swaps for ingredients, you’ll find them after the recipe!
Breakfast Baked Apples with Granola Crumble
Prep time
Cook time
Total time
This recipe for breakfast baked apple with granola crumble combines the best of fall in a warm, filling, and satisfying breakfast: baked apples, fall spice, yogurt, and a granola crisp! You can even bake the apples the night before for a quick, fuss-free brunch!
Author: Samantha Gallegos
Recipe type: Breakfast
Serves: 6
Ingredients
- 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
Instructions
- 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.
- Serve!
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!
Swaps:
- 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!
