Healthy Breakfast Apple Crumble

I start my day with this warm, comforting breakfast apple crumble—juicy cooked apples spiced with cinnamon and topped with a wholesome oat crumble. It’s like dessert for breakfast, but nourishing enough to feel good about.

Why You’ll Love This Recipe

I adore how this recipe feels indulgent yet is made from simple, better-for-you ingredients. The apples soften until tender, releasing sweet juices, and the oat crumble crisps right on top. It’s ready in around 30 minutes, perfect for a cozy morning or an easy weekend treat. I also love that I can customize the toppings and sweetness to suit what I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Apples (Granny Smith, Honeycrisp, or any crisp variety), peeled, cored, and sliced

• Lemon juice (to keep apples bright)

• Maple syrup or honey

• Ground cinnamon (and optional nutmeg)

• Old-fashioned rolled oats

• Whole wheat flour or almond flour

• Chopped nuts (walnuts or pecans)

• Melted coconut oil or melted butter

• Salt

Directions

1. I preheat the oven to 350°F (175°C).

2. In a mixing bowl, I toss the apple slices with lemon juice, maple syrup (or honey), and cinnamon (plus nutmeg if I’m feeling fancy).

3. I spread the apples evenly in a baking dish.

4. In another bowl, I combine oats, flour, chopped nuts, a pinch of salt, and drizzle in melted coconut oil (or butter). I stir until crumbly.

5. I sprinkle the oat mixture over the apples in an even layer.

6. I bake for about 25–30 minutes until apples are tender and the crumble on top is golden brown and fragrant.

7. I remove it from the oven and let it rest for a few minutes before serving.

Servings and timing

• Servings: Makes 4 servings.

• Prep time: ~10 minutes

• Cook time: ~25–30 minutes

• Total time: ~35–40 minutes

Variations

• Add berries: I stir in fresh or frozen berries (like blueberries or raspberries) with the apples for extra color and flavor.

• Spice it up: I add ginger, cardamom, or ground cloves for a warm, spicy twist.

• Gluten-free option: I use almond flour and certified gluten-free oats.

• Vegan swap: I use coconut oil instead of butter and maple syrup instead of honey.

• Extra crunch: I sprinkle extra nuts or add shredded coconut on top before baking.

storage/reheating

I let the crumble cool before covering and storing it in the fridge for up to 4 days. To reheat, I warm individual servings in the oven at 350°F for about 8–10 minutes, or microwave for 45–60 seconds. It’s also delicious cold with yogurt.

FAQs

Can I use frozen apples?

Yes—I thaw them first, then drain any extra liquid before tossing with the syrup and spices.

What apples are best?

I like firm, crisp apples like Granny Smith, Honeycrisp, or Gala—they hold their shape and balance sweetness.

Can I prepare this ahead?

Absolutely! I assemble it the night before and bake in the morning—maybe adding 3–5 minutes to cooking time since it’s chilled.

How can I reduce sugar?

I reduce the maple syrup or honey by about 25%, or skip it entirely if using really sweet apples.

Can I make mini portions?

Yes—I divide the apple and crumble mix into ramekins and bake for 18–20 minutes until bubbly and golden.

Conclusion

I find this Healthy Breakfast Apple Crumble to be a cozy, comforting, and nutritious way to start the day. It feels like a treat but made with wholesome ingredients that leave me feeling good. I hope it brings warmth, flavor, and a touch of sweetness to your mornings just like it does to mine!

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