Description
A healthy and wholesome breakfast apple crumble made with sweet apples, oats, pecans, and a hint of cinnamon. This recipe combines a sautéed apple base with a crunchy pecan-oat crumble topping baked to golden perfection, ideal for a nutritious morning treat or a comforting dessert.
Ingredients
Apple Mixture
- 6 sweet apples, chopped
- 1 tbsp cinnamon
- pinch of salt
- 2 tsp coconut oil
Crumble Topping
- 2/3 cup oats
- 2/3 cup pecans
- 1 tbsp coconut oil
- 2 tsp honey
- 1 tbsp water (approximate, for processing)
Instructions
- Prepare the Apples: Chop the sweet apples into bite-sized pieces. In a pan over medium-high heat, add 2 tsp of coconut oil and sauté the apples with 1 tbsp cinnamon and a pinch of salt. Cover the pan and cook for 2-3 minutes until the apples begin to soften.
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the crumble topping.
- Make the Crumble Topping: Place oats, pecans, 1 tbsp coconut oil, and 2 tsp honey into a food processor. Add approximately 1 tbsp of water to help the mixture bind together when processed. Pulse until you achieve a crumbly mixture that sticks together when squeezed.
- Assemble the Crumble: Use a small baking pan lined with parchment paper or lightly oiled. Spread the sautéed apples evenly in the pan. Then press and spread the crumble mixture over the apples, forming larger crumble pieces for texture.
- Bake: Bake in the preheated oven for 15-20 minutes or until the crumble topping is golden brown and crisp.
- Serve: Let the apple crumble cool slightly before serving. Enjoy warm with milk or yogurt for breakfast or with ice cream as a delicious dessert option.
Notes
- Using sweet apples like Fuji or Gala works best for natural sweetness.
- If a food processor is not available, a blender or immersion blender can be used but may result in a finer crumble.
- For a vegan version, ensure honey is substituted with maple syrup or agave nectar.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
