Raspberry Apple Breakfast Bake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 4½ cups diced apples
  • 1 cup raspberries (fresh or frozen)
  • 1 cup unsweetened apple sauce
  • ⅓ cup + 2 Tablespoons pure maple syrup
  • 1 lemon-juice
  • 1 cup rolled oats
  • ½ cup quinoa - cooked
  • 1 cup walnuts
  • 4 teaspoons oat flour (or almond flour)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  1. Preheat oven to 350°F.
  2. Wash and dice apples- (I use a fruit and veggie chopper- see link below)
  3. Fill large stock pot with water and bring to boil. Blanch diced apples for 45-60 seconds, drain from water and place in large mixing bowl.
  4. Add ½ cup unsweetened applesauce, ½ cup walnuts, ⅓ cup pure maple syrup, cooked quinoa, oat or almond flour, cinnamon, ground ginger and ground cloves. Mix well.
  5. Fold in raspberries and place into a 2-3 quart casserole dish.
  6. Place 1 cup rolled into the mixing bowl, add remaining applesauce, maple and walnuts and mix. Option to add a dash or two of cinnamon to topping as well.
  7. Before covering fruit filling with oats/nuts, squeeze juice from lemon evenly over the top.
  8. Spoon out evenly over the crumble and press down to evenly cover top.
  9. Bake for 25-30 minutes- or until top layer is golden brown and fruit layer is slightly bubbly.
  10. Let cool and serve!
Recipe by Cuckoo Kitch'n at http://cuckookitchn.com/desserts/raspberry-apple-breakfast-bake