Breakfast-Worthy Apple Crisp

Breakfast-Worthy Apple Crisp

Well this is a fall recipe if I’ve ever seen one

I’m just going to go ahead and say it - I’m one of those weird people that doesn’t really care about dessert. It’s not that I don’t like it, more so I could “take or leave it” and nine times out of ten I would go for a glass of wine after a meal instead. Apple crisp is one seasonal treat that I really do enjoy and one of the few “desserts” that I actually make at home. Probably because you can’t really mess it up. Those always tend to be my favorite dishes!

Once I start seeing apples back in the spotlight at the grocery store, I always get the itch to make a crisp.

Even better, I LOVE to eat it for breakfast with a side of eggs for quite possibly the most satisfying meal of all time. It’s called moderation people. Anyways, this breakfast-worthy crisp… It has all of the same great flavors and textures of a traditional apple crisp but it’s taken down a notch to make it more on the hearty/fiber-y side and less on the indulgent/sweet end of the spectrum. It’s mostly apples so it would make a great topping for oats. It’s also vegan for my plant-based friends out there! Of course if you don’t have coconut oil on hand you can use butter and it would still turn out great.

Breakfast-Worthy Apple Crisp

So here’s how you make it.

I chose to use a cast-iron skillet, mainly because I don’t own a casserole dish. How is this even possible? I’m not sure. Regardless, I think it’s kind of fun to use your cast iron for recipes like this and it also makes for a fun presentation - perfect for a hosted brunch.

When I said you couldn’t mess it up, I wasn’t joking. All you really have to do is:

  1. Peel and slice your apples

  2. Toss them with a little bit of coconut oil, brown sugar and cinnamon

  3. Top with the crumbly mixture (made out of ingredients you probably have on hand!)

  4. Bake.

Check out the full recipe below and let me know if you give this (or your own variation) a try. It’s a little more time-intensive than my other recipes but it’s mostly hands-off and as a bonus, it makes your house smell BOMB.

Breakfast-Worthy Apple Crisp

Breakfast-Worthy Apple Crisp

Author: Leanne Ray, MS, RDN
Yield: 6 servings | Prep time: 15 minutes | Bake time: 45 minutes | Total time: 1 hour


  • 5 honeycrisp apples, peeled and sliced (cores removed)

  • 1/4 cup brown sugar (divided)

  • 1/4 cup coconut oil (divided)

  • 1/2 cup old-fashioned rolled oats

  • 2 Tbsp chopped walnuts

  • 2 Tbsp ground flax seed

  • 2 Tbsp whole wheat flour

  • 1/2 tsp cinnamon

  • 1/2 tsp kosher salt


  1. Preheat oven to 350 degrees

  2. Toss apples with 2 Tbsp each brown sugar and coconut oil. Add them to an oiled cast iron skillet.

  3. In a small bowl, mixed the oats, walnuts, flax, flour, cinnamon and salt. Then add the remaining brown sugar and coconut oil and mix until well-combined (it’s easiest to use your hands for this step!). You want a crumbly but moist mixture.

  4. Spread the crumble mixture evenly over the top of the apples. Cover with foil.

  5. Bake for 45 minutes or until bubbly and browned on the top. Let rest for at least 10 minutes before serving.

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Iced Coffee Conversations

It’s been a few months since my last “lately” post so I figured we were due for an update! If you’re new around here, this is basically a compilation of what I’m cooking/eating, drinking, reading, watching and listening to (along with any other random things I feel like sharing).

I love the opportunity to get a little bit more personal in this space, but it can be hard to find the balance between writing about my life while still feeling like I’m sharing valuable information (and keeping some degree of separation between the two) so these are a nice happy medium. If I was meeting someone for a coffee, these are some of the things that would most-likely come up in our conversation.

fairytale eggplant pearl street farmers market denver


All of the typical fall things that seem to be making a reappearance at the grocery store including fresh figs, pumpkin things, pears, hatch green chiles and so on. I am the opposite of festive and I’m not pumpkin-obsessed or anything. I think I just like seeing different things at the grocery store so if I notice new produce come into season or see a special end-cap display, I will most likely get hooked into buying it (basically I’m a marketers dream!). As a side note, how beautiful are those fairytale eggplants pictured above? I saw them at the farmer’s market and I hope to pick some up the next time I go, so please share your favorite ways to use eggplant!

The return of football always makes me start thinking about chili, which is a serious problem because it’s still SO HOT here in Denver. Like unreasonably hot. I’ve been keeping things simple in the kitchen because my weeks have been busier than normal with a few fall trips and Girls on the Run starting up again. Lot’s of leftovers, burrito bowls and instant pot meals around here. I have really been craving a free weekend to do some intensive cooking projects. For now, here are a few things I have on my “to-make” list: Dynamite Plant-Powered Sushi Bowls, Roasted Cauliflower with Hummus, Olives and Feta, and Herby Barley Salad with Butter-Basted Mushrooms.


Grapefruit LaCroix (never gets old), these lattes mid-afternoon, and lot’s of ice water with lemon in my gigantic stainless steel tumbler. I’m really looking forward to trying this since I was such a huge fan of their summer collaboration with the Real Dill Co. I think dry-hopped ciders are my favorite alcohol find of 2018!


The Psychobiotic Revolution. This is really interesting and relevant for work, but it always seems to take me forever to get through a more science-y book (probably because I don’t “need” to find out what happens next). So while I would recommend it for the nutrition professionals out there, I’m definitely ready to be done with this one and move on to the next. I have about 50 pages left so I’m thinking I’ll finish it this weekend on a mini-trip I’m taking.

In my queue at the library: Kitchen Confidential, The Perfect Couple, and Sharp Objects.


First, To All the Boys I’ve Loved Before on Netflix continues to be my favorite movie in recent months. If you like rom coms you MUST watch this one. It’s so heartwarming and just leaves you feeling plain good at the end. I recently listened to a podcast where someone described it as “cozy” and I don’t think I can think of a better word.

Jacob and I also watched Jack Ryan on Amazon Prime and really liked it. It’s only 8 episodes so not a huge commitment. John Krasinski can do no wrong (in my opinion) and I love anything that involves the CIA.

Earlier this week I went to see A Simple Favor with a few girlfriends and it was entertaining and unpredictable to say the least! It has a very Gone Girl tone to it and a great cast.

to all the boys i’ve loved before

Listening To

On the podcast front, I LOVED listening to Chrissy Teigen on Bon Appetit. Her second cookbook is now available for purchase so she was sharing stories about the creation of that, and she is just so authentic and funny. Other favorites:

  • The founder of New Belgium Brewery was on How I Built This last week and it was so much fun to listen since it was recorded in front of a live audience in Boulder. I tried to get tickets but they sold out super fast.

  • Surprise Serial fans, season 3 launched today! I wasn’t overly thrilled with the last season but of course I’ll be listening in again.

  • Dr. Death is one I have waiting in my downloads although I haven’t had time to start it yet. If you liked Dirty John (and I did!), this was created by the same network so a good follow-up. The trailer piqued my interest so I can see myself binging this one as soon as I get started.

Leave me a Comment

I would love to hear about what you are currently eating, drinking, watching, reading and listening to so make sure to leave me a comment with all of your favorites!