Breakfast of Champions

What am I having for breakfast this morning?

A bit of an indulgence - some leftover apple crisp, our dessert from last night. Nothing beats a fruit crisp in the fall - warm and fragrant in the oven, it makes your house smell like heaven itself! But even served cold it's still downright delicious. It would have been yummy (and silghtly healthier) with a dollop of vanilla yogurt, but since there was none in the fridge, I took it plain.

I wanted to share the recipe with you, since this is such a great time of year for apple crisp. I got it off the side of our oatmeal container.

Maple Apple Oatmeal Crisp

Filling:

• 6 cups peeled, thinly sliced organic apples (about 6-8 medium)
• 1/2 cup organic dried cranberries or raisins*
• 1/3 cup organic maple syrup
• 1 Tbsp. lemon juice
• 1 tsp. organic vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Topping:

• 1 cup organic oats (quick or old-fashioned)
• 3/4 cup brown sugar
• 1/3 cup organic flour**
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 4 Tbsp. organic butter, melted

*I omitted these and added extra apples.

** I used a white-whole wheat blend.

Preheat oven to 375 F. Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.

In a large bowl, toss the apple slices together with the dried cranberries, maple syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in baking dish.

Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Add the melted butter and stir until evenly coated. Sprinkle evenly over the fruit.

Bake for 35-40 minutes or until the fruit is tender.

Remove from oven and let rest 20 to 30 minutes. Serve with vanilla ice cream or whipped cream if desired.

Serves about 8 or 9.

Have a great Thursday, everyone. :)