Comments on: breakfast apple granola crisp

By: Nancy

Nancy — Sun, 08 Apr 2012 00:34:21 +0000

Looks wonderful I am making it tonight for Easter Brunch with the kids. We are eating organic and natural foods. So I have changed a few ingredience. Out with the butter and using Cocnut oil instead. It is in the oven and smells heavenly. Thanks for the recipe.

By: Joy

Joy — Sun, 22 Jan 2012 21:01:16 +0000

I had six granny smith apples lying around so decided to make this! Should have read the comments– checked it at 35 minutes and it had started to burn. I put foil on it and reduced to 350, hopefully it’s still good! Substituted coconut oil for the butter, arrowroot for the cornstarch, agave nectar for the honey, and used coconut flour for added fiber and protein. Can’t wait for breakfast all week!

By: Raul C

Raul C — Wed, 16 Nov 2011 23:42:08 +0000

I made this first without coconut or almonds (didn’t have them and had apples to use up) and it was quite yummy. I ate some at each meal for a week! I had it sometimes warmed, sometimes cold, always with vanilla yogurt. Very good. I have a batch in the oven right now with coconut and almonds, so I’m excited to see how this turns out.

Oh, and my first batch, I used only a half-stick of butter (reading is hard, duh) and it turned out ok, but the granola was a bit chewy. This time I used a whole stick.

By: SerenaJ

SerenaJ — Fri, 21 Oct 2011 21:58:41 +0000

Is it possible to make this without the coconut? ;)

By: piba

piba — Mon, 03 Oct 2011 06:34:31 +0000

has anyone tried their hand at freezing this – I have made it many times and love it – but have an apple tree ready for harvesting and was wondering if this is as good thawed as it is fresh!

thanks for the help!!

By: Sue

Sue — Thu, 29 Sep 2011 05:54:04 +0000

Never thought of a crisp for breakfast. I’ve been making muffins for my husband to take to work and have with his morning coffee. He’s not much for eating before he leaves the house. I’ll have to surprise him with this! It’s fall and I love the smell of apples and cinnamon baking in the oven. Thanks for this great idea!

By: Anna

Anna — Thu, 22 Sep 2011 01:38:14 +0000

I just made it, again….. my kids and us, adults LOVE it for breakfast, after school snack, desert (with ice cream)…. Love, love, love your recipes and pictures!

By: Jessica

Jessica — Sun, 11 Sep 2011 21:09:08 +0000

I was wondering if you can make this up the night before and refridgerate and bake in the morning? I would love to try this. I love your blog!! Thanks for posting and letting us enjoy your recipes!

By: Leslie

Leslie — Thu, 11 Aug 2011 12:25:12 +0000

Your Blog has become my life raft!! As strangers in a strange land (we’ve recently moved to Italy from the US) and a dislocation-caused stay-at-home mom previously a full-time professional, I find myself feeling very personnally unproductive running after our beloved 23 month-old daughter. I have greatly appreciated your humorous mom-oriented comments and get a great laugh out of them and the ability to totally understand. Anyway, thanks for being a fabulous kitchen-artist and providing me with new and different ideas to create and feel productive!!!

By: Kathy in St. Louis

Kathy in St. Louis — Sun, 21 Nov 2010 16:25:09 +0000

Oh, how lovely. I kept the topping as written, except that I used one cup each rolled oats and barley flakes — and my honey was an Australian lavendar honey. I really mixed things up when it came to the fruit, though: I kept two pounds of apples, using a mix of four different apples, but for the remaining pound of fruit, I plumped in hot water a mix of dried apricots, dried Angelina plums, and raisins. (Also tossed in some leftover, fresh cranberries — about a cup.)

I did season the fruit with the juice of one lime, a pinch of nutmeg, and a couple tablespoons of cinnamon sugar, which gave a well-balanced mix of sweet and tart.

And, I had a big bowl of it for breakfast with a big dollop of plain, full-fat yogurt. Just lovely. Thanks, Deb.