— cooked up on
October 29, 2012
Usually I think of apple crumble/crisp/whathaveyou as a delicious fall dessert. And it is – if you add a big dollop of vanilla ice cream on top. So delicious! And easier than pie – it takes about ten minutes to throw together (but longer to bake).
But I had a mini breakthrough: minus the ice cream, this is significantly healthier than most muffins and pancakes. There’s only a small bit of flour. It’s mostly fruit (obvious breakfast item) and oatmeal (also obvious breakfast item). There’s less than a quarter cup of sugar in the whole thing and if you REALLY wanted to, you could probably omit it too.
Therefore, by virtue of this apple crumble’s high fiber, excellent fruit content and whole grains, I declare it breakfast. Any questions?
Here’s what you need:
- 3 apples – I used a mix of Granny Smith and Gala
- 1/2 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1 tsp. cornstarch
- 1 cup rolled oats
- 1/4 cup vegetable oil
- 2 Tbsp. brown sugar, divided
- 2 Tbsp. AP flour
- 2 Tbsp. butter
Preheat your oven to 350 degrees.
Start by cutting the apples into approximately 1-inch chunks. Toss them with the cinnamon, 1 Tbsp. of the brown sugar, nutmeg and cornstarch and add to an 8-inch round baking dish with high walls (like those white Corningware ones).
Next, mix together the oats, vegetable oil, the remaining 1 Tbsp. of brown sugar and flour together and place on top of the apples in a layer that covers the entire top of the dish. Cut the butter into cubes and scatter on top of the oatmeal.
Bake for 30-40 minutes, until the apples are complete mush.