Morning Apple Crumble

The lack of sugar in this recipe makes this a great breakfast dish. Try both warm and cold, served with a dollop of yogurt.  You can also substitute dried cranberries or cherries for the raisins.

Prep Time

15 minutes

Cook Time

45 minutes


8 Servings


2 1⁄2 pounds apple, tart (such as Granny Smith or Braeburn)
2 tablespoons raisins
2 tablespoons lemon juice
1⁄4 cup honey (plus 2 Tbsp)
1⁄2 teaspoon cinnamon, ground
1 teaspoon ginger, ground (divided)
1 pinch salt
2 cups oats, rolled
1⁄2 cup pecans (roughly chopped)
1⁄4 cup flour, gluten-free (mix)
1⁄4 cup coconut, shredded unsweetened
6 tablespoons butter (cut into small pieces)


Preheat oven to 350°F. Grease or butter a 9 x 9-inch glass baking dish. Core, peel and cut the apples into bite-sized pieces. In a large bowl, gently toss the apples with raisins, lemon juice, 2 tablespoons honey, cinnamon, ½ teaspoon ginger and a pinch of salt. Spread the apple mixture evenly in the bottom of the baking dish. In a large bowl, mix together the oats, pecans, flour, coconut, ½ teaspoon ginger and a pinch of salt. Cut in the butter and ¼ cup of honey with the rest of the ingredients to make a crumbly mixture. Spread mixture evenly over the top of the apples, then place in oven and bake for 45 minutes or until bubbling and the topping is golden brown and crisp.


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