Breakfast apple granola crisp from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on December 02, 2024

    I loved this, but it wasn’t quite sweet enough for my kids.

  • AndreaSP on October 23, 2024

    This crisp is truly designed to be eaten cold. First crisp I’ve had that’s better chilled than warm. So don’t judge it right out of the oven.

  • Vanessa on October 22, 2012

    What a great topping - oats. almonds, coconut (I used unsweetened), bound with a honey/butter mixture. Do cover or it will burn. I used HoneyCrisp but I think some other apple might be better suited - the HoneyCrisp really keep their shape and next time I will try for an apple that is a bit "saucier"!

  • jumali on September 12, 2011

    I halve the recipe and bake it in an 8X8 pan--delicious!

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