Apple Cinnamon Breakfast Bake 3x the delicious servings!

Name: Apple Cinnamon Breakfast Bake 3x the delicious servings!
Yield: 2 servings
Ingredients: 1/2 cup All-Purpose Flour; 1/2 cup Oats; 1 oz Pecans; 2 tsp Cinnamon; 4 unit Apple; 1 Lemon; 4 tbsp Brown Sugar; 3/4 cup Greek Yogurt; 4 tbsp Crème Fraîche; 2 tbsp Honey; 4 tbsp Butter; 4 tbsp Granulated Sugar; Nonstick Cooking Spray; Salt

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup All-Purpose Flour
1/2 cup Oats
1 oz Pecans
2 tsp Cinnamon
4 unit Apple
1 Lemon
4 tbsp Brown Sugar
3/4 cup Greek Yogurt
4 tbsp Crème Fraîche
2 tbsp Honey
4 tbsp Butter
4 tbsp Granulated Sugar
Nonstick Cooking Spray
Salt

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Original Source

www.hellofresh.com

Instructions

9 steps

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.

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