No. 37: Breakfast Apple Granola Crisp

I wholeheartedly believe that fruit crisps are just as terrific for breakfast as they are for dessert.

Swap out vanilla ice cream for yogurt, choose serving it cold instead of hot, and you have a satisfying way to start your day.

Apple crisp

What I love about this Smitten Kitchen recipe is how Deb lightened up on the sugar and amped up the granola ratio to make this crisp perfect for a morning dish.


3 pounds of whatever apples you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened)

To make

Preheat oven to 400 degrees.

Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated.

In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form.

Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly.

Tip: Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp.


(Cooked granola close up.)

Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

The results

I loved this slightly warm at 9am. But I am already dreaming of tomorrow morning when I have it cold with a big scoop of Greek yogurt.


I halved the apple amount and all of its mix-ins so I could fit the recipe in a regular 9x9 baking dish (again, there are only two of us). But I kept the same amount of granola (butter, honey, oats, flour, almonds, etc.) for a super crunch effect.

Some of the granola did crisp (read: blacken) too soon, so I would highly suggest covering this in foil for the first 35 minutes and putting it in the bottom third of your oven.

But even with some extra crispy bits, this was a hit to start the day with. And if you love crisps like I do, you must make Smitten Kitchen's breakfast apricot crisp. Killer.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina