Apples are my go-to breakfast fruit. The type I enjoy changes…Braeburn and Granny Smith for a while, now I love Fuji and Yellow Delicious. In any case, we always have apples in our house.
Sometimes, I get overzealous and buy a few more apples than I can eat in a week or two. Or my kids decide that apple are out this week and oranges/bananas/pineapples are the fruit of the week. Whatever the cause, we seem to end up an abundance of extra apples now and again.
And what do you do with extra apples? Well…in August, you make them into an apple crumble that can be baked in the toaster oven. The house stays cool and everyone gets a delicious fruit-filled desert…or breakfast, depending on how you roll.
- 3 apples, chopped
- 2/3 cups dates, chopped
- 1 tsp cinnamon
- 1/3 cups ground flax seed
- 2/3 cups rolled oats
- 2 Tbls coconut oil, melted
- raisins (optional)
- walnuts, chopped (optional)
- mix
- bake 350 30-45 min
- Preheat oven to 350
- Bake chopped apples for 30 min
- While apples are baking, combine cinnamon, ground flax seed, rolled oats, and coconut oil. Mix until a crumbly mixture is formed.
- Add dates to baked apples, top with crumble mixture
- Bake at 350 for 30-45 min
- Serve topped with raisins and walnuts
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