Baking Your Apples into Breakfast

Think apple crisp in different form — a lighter, more breakfast-acceptable form.

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Celebrate the start of fall with our favorite apple recipes. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring fall’s favorite fruit.

Does that seem odd to you? Let’s deconstruct the apple crisp: There are baked apples, oats, brown sugar … sounds a lot like your morning oatmeal, right? That’s why apple crisp translates so well to breakfast with a few minor tweaks that take it from late-night dessert to early-morning delight.  When baked, the apples soften and sweeten and make for a warm, unique change for breakfast.

Live.Love.Lux tip: Bake your breakfast to perfection in your Electrolux wall oven – the Perfect Taste™Convection technology circulates consistent heat for even results.

As for your apple of choice, a good baking apple needs to be both sweet and tart. Consider Gravenstein, Jonagold, Braeburn or Cameo because they are easy to find, or Granny Smith in a pinch. There are many other apple varieties if you shop at a farmers market, and the farmer or clerk should be able to point you towards a good baking choice.

Because they take 45 minutes in the oven, and because they are fine to sit overnight, this recipe is great to make the evening prior. A quick warm in the oven in the AM, stir your yogurt topping, and breakfast is ready in 10 minutes. The apples can also be cored and stuffed in advance and baked off in the morning, if you have a bit more time.

Baked Apples with Sweet Muesli and Cardamom Yogurt

"Because the goal of this baked apple is for breakfast, it is only lightly sweetened. Muesli is a lighter, softer version of granola and can be found at any health food store or you may make your own." -Sara

Servings: 4

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Ingredients

Baked Apples

4 apples (Gravenstein, Fuji or other baking apple)

3/4 cup muesli (any flavor will work)

1/4 cup muscavado or brown sugar

1/2 teaspoon cinnamon

Pinch of salt

4 tablespoon unsalted butter, divided

2/3 cup apple cider

Cardamom Yogurt

3/4 cup whole milk yogurt

1/4 teaspoon ground cardamom

Seeds from half a vanilla bean

Instructions

Preheat the oven to 350°F.

Use a paring knife to cut around the top of the apple. Use a small spoon or melon baller to scoop out the core of each apple. You want a decent cavern to fit the filling in, but leave one inch intact at the bottom. Do not puncture through the bottom.

In a mixing bowl, stir the muesli, sugar, cinnamon, salt and 2 Tbsp. of the butter together. Put the apples in an 8x8 pan and pour the cider into the bottom of the pan. Fill each cavity very full and put a small pat of butter on top of each apple. As it bakes, the butter will melt into and on the apples and crisp the top.

Cover loosely with foil a bake for 30-35 minutes until the apples are tender but not mushy. Remove the foil and cook for another 15 minutes. Allow the apples to cool for 5 minutes before serving.

While the apples bake, mix the yogurt with the cardamom and vanilla beans. When the apples are just cooled, serve each one with a dollop of the yogurt and enjoy!

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