Apple Crisp Is More Than a Dessert. It’s Now What’s for Breakfast

Warm, bubbly apple crisp (served up with a scoop of vanilla ice cream, of course!) is one of the dishes that I get the most excited for during the fall season. As someone who grew up in New England, the smell of the spices, fresh apples, and toasty oats all baking together brings me right back to those cool autumn days of my childhood.

An apple crisp isn't usually the first thing that comes to mind when you think about breakfast. But I'm here to get y'all on the bandwagon. My apple crisp toast is made with all the cozy fall flavors found in a traditional apple crisp (toasted oats in butter and apples fresh from the harvest), however, this one is a little slice — yes, an actual slice — of heaven for breakfast.

There are four layers to this toast and they are all quick and easy to prepare. Several of them can even be prepared in advance, which makes assembling very simple, even on the busiest of mornings.

The base of this toast uses my favorite kind of bread: Wolferman's English muffin bread. I never run out of ways to enjoy it and it's especially fantastic in this recipe because this bread is thick and sturdy, so it holds up the substantial toppings really well. You can't go wrong with Wolferman's 1910 Original Recipe, but the Cranberry Citrus is another super yummy choice that brings even more fall goodness to this recipe.

The second layer is a delicious cream cheese spread made of maple syrup and cinnamon. Simply blend the ingredients together and you're done! Easy-peasy! I like to use my hand mixer for this step, but you could use a whisk. Or use a food processor fitted with the blade attachment. Even easier! The key to achieving a smooth, well-blended spread is starting with room temperature cream cheese — this will make it so much easier to mix while avoiding any lumps. This spread can be made up to five days in advance and stored in an airtight container in your refrigerator.

The third layer is the apples. Start by coring and slicing (no need to peel) a couple of Harry & David apples. Cook them in a skillet with some maple syrup, cinnamon, salt, and vanilla extract until they just start to soften. You want them to remain firm enough to hold their shape, so it's important to not overcook them. These sautéed apples are the one component of this recipe that I do recommend making just before serving. They tend to get a bit too soft after prolonged storage, and, personally, I like them warm on top of my toast.

And finally, the crunchy oat topping. It's not a crisp if there isn't a topping! Am I right? Start with a dry skillet and toast the oats, walnuts (you can substitute other nuts or seeds, if you prefer), cinnamon, and salt. Once things start smelling good, add in the maple syrup, water, and oil, and stir to coat while everything cooks for an additional three to four minutes. Then spread this mixture out onto a plate to cool to help it crisp up a bit more. Once cooled, the crisp topping can be stored in an airtight container for five days.

See all of my recipe tips in the latest episode of Breakfast at Wolferman's Bakery.