I love breakfast, and wake up hungry every day. I don't understand people that can't eat in the morning, My mom tells me when I was only a very little girl, she would wake up and I would be standing at her bed, staring at her, and the first thing I would say was "cin-mon toast and coch-chit (my version of chocolate) milk." I guess I really have always loved breakfast!
Breakfast serves an important purpose in our diet….giving your body fuel after no food while you were sleeping. Studies have shown that breakfast eaters have better blood sugar levels, are less hungry later in the day, are less tired if they eat a breakfast with high fiber and carbohydrates, have better short term memory, and typically eat about 100 calories less in their overall day. Breakfast skippers on the other hand are 4.5 times as likely to be obese and have higher cholesterol. Also read here.
I get in a rut and have the same breakfasts over and over again. For a long time it was a smoothie with greens, berries, almond milk and protein powder. In the warm months I eat oats soaked in milk overnight in the fridge (overnight oats) with nuts and berries. I'll go weeks, eating a piece of toast or homemade quick bread with peanut butter. Sometimes I do add in an egg and toast. This Fall I added in the green drink. It is now a staple.
I was reading a cookbook (The Longevity Kitchen by Rebecca Katz) last week (yes I read them for fun!) and came across this Apple Berry Crumble recipe. In a note at the bottom she suggested you can eat this for breakfast with some yogurt. What a great idea. Off to the store for ingredients and I have a new breakfast! I made a few changes to make it with things I like but hers was the inspiration. Perfect for a cool Fall or Winter morning, this is slightly sweet, a little bit tart, and very nutritious with apples, berries, coconut oil, nuts, almonds, and cinnamon. A dollop of Greek yogurt on the side (I mixed plain 2% Fage with vanilla extract and stevia) added a nice amount of protein, and a cool, creaminess to the rich fruit. It will definitely be in the rotation! (Note: if you don't peel the apples you will defintely get long strings of apple peel in your crumble. If you don't like that you should peel them. Also, I loved this hot. I ate it leftover cold with yogurt the second day and it was not as good. Re-heating would be the way to go…)
One last little note…isn't this cute? I guess you have to find your spot in the sun wherever it is!
Apple Berry Crumble with Nut Topping
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients (4-6 servings)
- 2 tsps coconut oil
- 2 medium size organic Granny Smith or other tart apple
- pinch of sea salt
- 1/2 tsp cinnamon
- 1/8 tsp grated nutmeg
- 1/8 tsp cardamom
- 1 cup organic apple juice or apple cider
- 1 10 oz package frozen mixed berries
- 1/2 tsp vanilla extract
- 3/4 cup chopped nuts (walnuts, almonds or pecans, or a combination)
- 1/2 cup almond meal
- 1/2 tsp cinnamon
- 3 Tbsp maple syrup
- 1 Tbsp coconut oil, melted
Preheat oven to 375. Wash apples. Cut in half and remove the stem and core. Cut into quarter inch slices. (I leave on the peel for more nutrition but you can remove the peel if you don't want strips of peel in your final dish.)
Make the filling: Heat coconut oil in a 9 inch cast iron or other oven proof skillet. (Use a regular skillet if that is all you have, but then grease a 9 inch pie plate.) Add the apples and saute for about 2 minutes. Add the spices, the pinch of salt, and cook until barely tender, 3 or 4 more minutes. Add the apple cider, bring to a boil, then reduce to a simmer and cook for about 5 minutes until the apples are tender all the way through. Turn off the heat. Stir in the frozen berries and the vanilla. Pour into the pie plate if your skillet is not over proof. Set aside.
Make the topping: Mix the nuts, cinnamon, and almond meal in a small bowl. In a separate bowl, mix the maple syrup and coconut oil. Mix the wet into the dry until well combined. Crumble the topping over the fruit mixture, spreading it out as much as you can. Bake for 30 minutes or until the topping is browned and the fruit is bubbling. Let cool 10 minutes before serving.