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Apple Cinnamon Breakfast Bake 3x the delicious servings!

This sweet and hearty make-ahead meal can feed a crowd or keep you in breakfast all week long! (Talk about a great week.) You’ll top a comforting filling of apples and cinnamon with an oat-pecan streusel, then bake to golden-brown perfection and serve with dollops of honey-lemon yogurt for tangy-creamy contrast. Order this instant favorite for your next breakfast gathering (or save it all for yourself!). This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.

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Calorie Smart Veggie New Multi-Portion breakfast-kits apple-lovers
Prep: 45 mins
Cook: 45 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.5 cups flour
  • 0.5 cups rolled oats
  • 1 oz pecans
  • 2 tsp cinnamon
  • 4 apples
  • 1 lemon
  • 4 tbsp brown sugar
  • 0.75 cups yogurt
  • 4 tbsp crème fraîche
  • 2 tbsp honey
  • 4 tbsp butter
  • 4 tbsp sugar
  • cooking spray
  • salt
  • 1 cup flour
  • 1 cup rolled oats
  • 2 oz pecans
  • 4 tsp cinnamon
  • 8 apples
  • 1 lemon
  • 8 tbsp brown sugar
  • 1.5 cup yogurt
  • 8 tbsp crème fraîche
  • 4 tbsp honey
  • 8 tbsp butter
  • 8 tbsp sugar
  • cooking spray
  • salt

Instructions

  1. • Adjust rack to middle position and preheat oven to 400 degrees. Grease an
    8-by-8-inch nonstick metal baking dish (9-by-13-inch baking dish for 12 servings)
    with nonstick cooking spray. Reserve 1 TBSP flour (2 TBSP for 12) in a large bowl.
    Wash and dry produce.
  2. • Place 4 TBSP butter (8 TBSP for 12 servings) in a medium microwave-safe bowl;
    cover with plastic wrap. Microwave until melted, 60-90 seconds. TIP: Get a head
    start peeling apples while butter melts!
  3. • To bowl with melted butter, add oats, pecans, half the cinnamon, remaining flour,
    4 TBSP white sugar (8 TBSP for 12 servings), and a pinch of salt. Mix with a fork to
    combine. Place topping mixture in freezer to firm up while preparing filling.
  4. • Peel, core, and thinly slice apples. Zest and quarter lemon.
  5. • To bowl with reserved flour, add apples, brown sugar, remaining cinnamon, and
    juice from one lemon wedge (two wedges for 12 servings); toss to combine. Transfer
    to prepared baking dish in an even layer.
  6. • Remove topping mixture from freezer and evenly crumble over apple filling,
    pressing together with fingertips to create small clumps.
  7. • Bake breakfast bake on middle rack until topping is golden brown and apples are
    tender, 25-30 minutes. TIP: Prefer softer apples? Bake an extra 5-10 minutes.
  8. • While breakfast bake bakes, wash and dry bowl used for topping mixture. In
    bowl, whisk together yogurt, crème fraîche, honey, and lemon zest to taste until
    combined. TIP: Use scissors to open all the packets! If honey is hardened, massage
    packets between your hands to soften before opening.
  9. • Let breakfast bake cool slightly. Divide between bowls and top with dollops of
    honey lemon yogurt.