Apple Cinnamon Breakfast Bake

Name: Apple Cinnamon Breakfast Bake with Pecan Streusel & Honey Lemon Yogurt
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

with Pecan Streusel & Honey Lemon Yogurt

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!).

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

6 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Grease an 8-by-8-inch nonstick 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) in a medium microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. (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), and a pinch of salt. Mix with a fork to combine. Place streusel in freezer to firm up while preparing filling.
2

Peel, core, and thinly slice apples. Zest and quarter lemon.
3

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. Spread out in an even layer.
4

Remove streusel from freezer and evenly crumble over apple filling, pressing together with fingertips to create small clumps. (Reserve bowl used for streusel.)

Bake breakfast bake on middle rack until topping is golden brown and apples are tender, 25-30 minutes. TIP: If you prefer softer apples, bake an additional 5-10 minutes.
5

Meanwhile, wash and dry bowl used for streusel.

In bowl used for streusel, 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.
6

Let breakfast bake cool slightly. Divide between bowls and top with dollops of honey lemon yogurt.

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