A breakfast we love
A low-fat apple oatmeal crumble recipe in the October 2003 issue of Gourmet Magazine recently caught our attention as we were looking for some new ways to enjoy apples. We love cooked apples for breakfast, and this looked like a nice change. Rather than the 4 servings called for the original recipe, we have been making this in two larger baking dishes (1 cup capacity) and topping it with some of our favorite Fage Greek yogurt as a breakfast option. The recipe can easily be doubled, and since we make it the day before, it provides a quick but elegant breakfast. Changes to the original recipe are numerous, including the addition of dried cranberries and toasted almonds.
That is really a tasty and convenient breakfast. Being able to make it the night before and micro it is sure handy. We were out of Fage, so used some low fat sour cream which was quite good. A neighbor had brought us some old-fashioned Rome apples and they were perfect for this dish. Thanks for sharing.
Glad you enjoyed it!