Well friends, I may have invented a new kind of baked good here with this Apple & Banana Breakfast Crumble! I’ve been thinking of it as a hybrid breakfast bake, which layers a deliciously dense banana bread inspired base with the irresistible crumble of an apple crisp. The idea came to me when I wanted to create something that would be perfect as a morning treat without all the sugar of a dessert. But it also had to incorporate fresh apples! And guess what? This recipe turned out to be a delicious and healthy tray of crumbly goodness! Plus, in keeping with the healthy part of the name, it’s gluten-free, lightly sweetened and full of the filling benefits of oats. So how can you resist?
Now that apple season is officially here, this is my first time baking with apples this fall! As someone who’s favorite season is summer, I’m always a bit in denial when the cool days of fall arrive. Especially since that means winter is right around the corner… But, I have to say that I love when apples are perfectly tart and fresh this time of year! Plus, my love for baking comes back as the temperatures begin to drop, so that means plenty of apple inspired treats like this Apple & Banana Breakfast Crumble!
This Apple & Banana Breakfast Crumble is oh so easy to make with the help of a food processor, and it stores perfectly in the fridge until you’re ready to take it out for breakfast or a snack throughout the week. Warm it up or enjoy cold, either way is yummy! But good luck keeping it around for long, I may have already snuck into the fridge for a bite while I was writing this… I could can resist a delicious baked good. Especially since I’ve been eating primarily gluten-free, which makes this crumble an extra special treat!
I had so much fun creating this delicious and easy to make Apple & Banana Breakfast Crumble. It turned out to be such a fun apple crisp inspired treat that is light on the calories but also very filling and satisfying. I would definitely recommend giving it a try if you find yourself with a bag of fresh apples that are ready to be transformed into a delightful baked good! Plus, it’s officially time to embrace baking again. And this recipe is a great way to start! I hope you enjoy this recipe as much as we did. Hope you are having a lovely October!
This apple & banana breakfast crumble is a simply delicious and filling start to your morning!
- 2 cups rolled oats
- 2 flax eggs (2 Tbs ground flax meal mixed with 5 Tbs water)
- 2 ripe bananas
- 1 cup unsweetened apple sauce
- 1 Tbs almond butter
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbs granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg
- 2 apples, granny smith or mcintosh
- 1 cup rolled oats
- 2 Tbs brown sugar
- 1/2 tsp cinnamon
- a pinch of salt
- 2 Tbs coconut oil, melted
Preheat the oven to 350°. Grease a 7"x11" baking dish and set aside.
Using a food processor, process 1/2 cup of the rolled oats into flour for the crumble topping. Set aside in a mixing bowl.
Make the flax eggs by combining 2 Tbs ground flax meal with 5 Tbs water in a small bowl. Stir to combine and set aside.
To make the bread, add 1 cup of rolled oats to the food processor and process into flour.
Add the bananas, apple sauce, almond butter, baking powder, baking soda, sugar and spices. Process until the batter is smooth.
Pour the batter into a mixing bowl. Add the remaining 1 cup of rolled oats, flax eggs and 1 apple, finely chopped. Gently mix to combine.
Pour the batter into the greased baking dish. Thinly slice the second apple and layer the slices across the top of the batter.
In a mixing bowl, combine the pre-processed 1/2 cup of oat flour with the remaining 1/2 cup of rolled oats. Add the brown sugar, cinnamon, salt and coconut oil. Stir to combine until the mixture is crumbly.
Evenly sprinkle the crumble on top of the apple slices and batter.
Bake for 35-40 minutes, or until a toothpick comes out cleanly from the bread base. Allow to cool and store in the refrigerator. Serve either warm or cold!
- The bread layer is supposed to be dense and moist, so don't be surprised if it looks under cooked when it comes out of the oven. It will become firmer as it cools.
- This crumble could also be cooked in a deeper dish if you prefer a thicker bread base. Just adjust the cooking time accordingly.