Our holiday traditions include apple crisp for breakfast on Christmas morning. When my daughter was little, I’d prepare this the night before so that in the morning when she awakened, I could simply turn on the oven and move the pyrex baking dish from the refrigerator to the oven as it pre-heated, turning my attention fully to her joy of sleigh bells and the stockings that Santa had filled….
- 4-5 medium granny smith apples
- 1 1/4 cups oatmeal
- 1/4 cup or so each walnuts, pecans, almonds, sunfllower and/or pumpkin seeds
- 1/2 cup organic raisins
- 1-2 t cinnamon
- 3/4 t nutmeg
- 1/4 t cardamon
- 1/2 t coriander
- 1/4 t clove
- 1/4 t sea salt
- 2 T melted butter
- 1 T molasses and 1 T maple syrup
Melt butter, mix with oats, nuts, seeds, spices, molasses, and maple syrup. Stir together well. Pare half of apples into large baking dish, top with half of oats mixture. Pare remaining apples into baking dish, top with remainder of oats mixture. This can be stored in refrigerator overnight to bake in morning. Immediately before baking, add 1/4 cup of apple cider, water and a splash of lemon juice. Cook covered in 365 degree oven for 20-25 minutes until apples are soft but not mushy. May want to cook last 5 minutes uncovered. Serve topped with plain non-fat yogurt and a slice of sharp cheddar cheese. This smells divine, makes a wonderful hearty vegetarian breakfast or dessert with generous protein.