Description

This Apple Crumble Granola Breakfast Crisp is the perfect way to bring warmth and comfort to your morning. Combining tender spiced apples with a crunchy granola-oat topping, it delivers all the flavors of a classic apple crumble but in a wholesome, breakfast-friendly form. Whether you enjoy it fresh from the oven on a cozy weekend morning or make it ahead for quick weekday meals, this crisp is satisfying, nourishing, and irresistibly good.

Ingredients

Scale

For the Apple Filling:

6 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and sliced
2 tablespoons maple syrup or honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 teaspoons cornstarch or arrowroot powder

For the Granola Crumble Topping:

1 1/2 cups old-fashioned rolled oats
1 cup granola (any variety you like)
1/2 cup chopped pecans or walnuts
1/3 cup coconut oil or unsalted butter, melted
1/4 cup brown sugar or coconut sugar
1 teaspoon cinnamon
Pinch of salt

Optional Garnish:

Greek yogurt or vanilla yogurt
Fresh apple slices
Drizzle of maple syrup

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, combine sliced apples, maple syrup, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch. Toss until evenly coated.
Pour the apple mixture into the prepared baking dish and spread it out evenly.
In a separate bowl, mix oats, granola, chopped nuts, melted coconut oil, brown sugar, cinnamon, and salt until crumbly.
Sprinkle the topping evenly over the apples without pressing it down.
Bake for 35–40 minutes, or until the topping is golden brown and the apple filling is bubbling.
Let it cool for about 10 minutes before serving.
Serve warm with a dollop of yogurt or a drizzle of maple syrup for extra flavor.

Notes

Use a mix of tart and sweet apples for balanced flavor.
Substitute coconut oil for butter to make it dairy-free.
Let the crisp cool before covering to keep the topping crunchy.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat in the oven to restore crispiness before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes