One thing that is fun about Jason not working a 9-5 job any longer is that I have a whole other meal that I get to make throughout the week, breakfast! I get to expand beyond cereal, waffles and toast and explore other breakfast offerings! That’s where the scones came about, the strata, and now this crisp.
I love the granola topping on this. It almost feels like you’re eating apple pie, but the granola topping brings this recipe back to breakfast. I did learn that I absolutely hate peeling apples and I had a bag of tiny granny smiths . . . so word to the wise, look for giant apples so that you don’t have to peel as many apples. It is worth the peeling time to make this though.
I thought it would be weird to serve this cold with vanilla yogurt, mainly because I had apple pie on the brain, but it was perfect. I would make the recommendation NOT to use sweetened flaked coconut because the only downfall to this recipe is that I felt it was a little too sweet. I also didn’t use the almonds which probably would have helped cut down on the sweetness of the recipe.
Definitely a good breakfast candidate and perfect to make the night before a nice breakfast/brunch! It’s also great to make and eat off of for a week. . . I mean, not that I did that or anything. . . 😉