Ringing in the Week With Apple Crisp for Slow Sundays

Apple Crisp with Vanilla Yogurt

Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. This is the first breakfast of a new year where we continue to embrace our  S-l-o-w Sunday feature for another year here at More Than Burnt Toast. Pull up a cozy chair and join me a while. Let me make you a steaming mug of chai tea or your favourite "joe" and a memorable breakfast just as you like it. 

Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up. No matter which 
S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Whether I am entertaining family or friends or am going solo breakfast on the weekend is a highlight of the day. Any time spent in the kitchen is time well spent! 

Today I whipped up a batch of apple crisp, that comforting dish that is the culinary equivalent of being wrapped in a warm blanket. In February I will have been blogging here on these pages for 6 years and I can't believe I have never posted this recipe. Apple crisp is usually delegated to dessert, but, I love to serve it with a dollop of Greek yogurt which disguises it as a breakfast dish. It does have oats in the topping after all.

**Apple Crisp**

adapted from Ina Garten

• 5 pounds McIntosh or Macoun apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced
• Greek yogurt (vanilla flavoured)

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, and oatmeal. With a box grater grate the cold butter into the bowl. Mix with a wooden spoon. Scatter topping evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. 

Serve warm with a dollop of Greek yogurt. I really like vanilla yogurt for this.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.