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.
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
- • 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. - • 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! - • 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. - • Peel, core, and thinly slice apples. Zest and quarter lemon.
- • 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. - • Remove topping mixture from freezer and evenly crumble over apple filling,
pressing together with fingertips to create small clumps. - • 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. - • 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. - • Let breakfast bake cool slightly. Divide between bowls and top with dollops of
honey lemon yogurt.