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Home / Taste / Recipes and Cookbooks / Winter Recipe: Breakfast Apple Crumble and Orange Crisp from Good Enough by Leanne Brown

Winter Recipe: Breakfast Apple Crumble and Orange Crisp from Good Enough by Leanne Brown

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Recipe Excerpted with publisher permission from Good Enough: A Cookbook by Leanne Brown, Copyright © 2022 by Leanne Brown, illustrated by Allison Gore, Workman Publishing Copyright ©2022. All rights reserved.

I’m really into the whole dessert-for-breakfast thing, can you tell? This crisp might seem decadent and wild, but actually it’s a pretty reasonable amount of sugar per serving, and even the butter comes out to not that much more than you might have on toast. It’s really okay. It’s a good breakfast. This comes together quickly and easily but does require a little baking time, so it’s nice to prepare it the night before. It’s delicious served at any temperature—cold, room temperature, warmed in the microwave, or crisped up in a 375°F oven.

Chef’s note: Layer apple slices and crisp ingredients. Bake at 375°F for 35 to 40 minutes.

Serves 6 to 8

Butter, for greasing the dish

4 large apples (your favorite variety)

1 large orange

1 tablespoon all-purpose flour

3 tablespoons packed brown sugar

½ teaspoon fine sea salt

1 teaspoon pure vanilla extract

Topping

1 cup old-fashioned rolled oats

½ cup all-purpose flour

¼ cup packed brown sugar

½ teaspoon freshly grated nutmeg (optional)

1 teaspoon ground cinnamon (optional)

½ teaspoon fine sea salt

½ cup (1 stick) unsalted butter

1. Preheat the oven to 375°F. Butter a 13 x 9-inch baking dish.

2. Cut the apples in half and remove the stems and cores. Slice the apples into thin pieces.

Note: There’s no need to peel the apples unless that’s your preference. I find I get between 24 to 32 slices per apple, but go as chunky or as thin
as you like.

3. Place the apples in the buttered baking dish. Use a Microplane or small grater to zest the orange and sprinkle it on top. Juice the orange directly over the apples (use a sieve if your orange has seeds). Add the flour, brown sugar, salt, and vanilla. Using your hands, toss the apples, coating them evenly.

4. Make the topping: Combine the oats, flour, brown sugar, nutmeg and cinnamon (if using), and salt in a medium bowl. Stir the topping a few times with a wooden spoon or your fingers, just enough to roughly disperse everything. Cut up the butter into tablespoon-size (or smaller) pieces and add them to the bowl. Use your hands to roughly squish the butter with the dry ingredients until you have a crumbly, relatively even mixture. Sprinkle the oat mixture all over the top of the apples.

5. Bake until the apples are cooked and bubbly and the topping is browned, 35 to 40 minutes. Serve immediately, or cover and store in the fridge for up to a week.

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