Warm cozy breakfasts are an integral part of fall and winter to me. The oven warms up the kitchen (which is nice when it’s less than 100 degrees outside!), and fills the house with delicious smells, whether it’s the smell of homemade biscuits or toasting cinnamon wafting through the house. Apples and cinnamon are, of course, one of the main scents we associate with fall. One of the best ways to enjoy both the smell and taste is with a gluten free apple crisp!
Crisps are probably one of my favorite breakfasts. They are extremely versatile and can be made with any fruit or topping depending on what’s in season and what you have on hand. They are not only limited to breakfast either – they are great for dessert or a snack, too! Got a giant box of pears? Great! Use those instead of apples! Maybe it’s summer time and you have lots of peaches available but not apples! Awesome, fresh peach crisp can’t be beat!
Do you love nuts? Throw them in the topping! Love cardamom and hate cinnamon? Change up the spices! Want to use molasses or maple syrup instead of honey? Do it! The base recipe is so easy to adapt to what you like and what’s on hand. What I have below is a great place to start but feel free to run wild with what you want!
Gluten Free Apple Crisp
4-5 Large Apples (A tart variety like honeycrisp or granny smith is best)
3 Cups of Oats
½ Cup of Butter, Melted
½ Cup Honey
2 Tablespoons Cinnamon
¼ teaspoon cloves
½ teaspoon Nutmeg
½ teaspoon Salt
- Preheat oven to 400 degrees F. Slice your apples thin and spread them in the bottom of a 9×13 baking pan.
- Mix all the other ingredients in a bowl.
- Spread the mix evenly across the apples.
- Bake for 30-40 minutes until the oats are golden brown and crisp.
- Eat and enjoy this lovely fall breakfast!
Make it a tasty day!