Apple Cinnamon Breakfast Bake
with Pecan Streusel & Honey Lemon Yogurt
- Wheat
- Tree Nuts
- Milk
This sweet and hearty make-ahead meal can feed a crowd or keep you in breakfast all week long! (Talk about a great week.) You’ll top a comforting filling of apples and cinnamon with an oat-pecan streusel, then bake to golden-brown perfection and serve with dollops of honey-lemon yogurt for tangy-creamy contrast. Order this instant favorite for your next breakfast gathering (or save it all for yourself!).
Ingredients
½ cup
Flour
(Contains: Wheat)
½ cup
Rolled Oats
1 ounce
Pecans
(Contains: Tree Nuts)
2 teaspoon
Cinnamon
4 unit
Apple
1 unit
Lemon
4 tablespoon
Brown Sugar
¾ cup
Yogurt
(Contains: Milk)
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Honey
Not included in your delivery
4 tablespoon
Butter
(Contains: Milk)
4 tablespoon
Sugar
Nonstick Cooking Spray
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. Grease an 8-by-8-inch nonstick baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray. Reserve 1 TBSP flour (2 TBSP for 12) in a large bowl. Wash and dry produce. • Place 4 TBSP butter (8 TBSP for 12) in a medium microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. (Get a head start peeling apples while butter melts!) • To bowl with melted butter, add oats, pecans, half the cinnamon, remaining flour, 4 TBSP white sugar (8 TBSP for 12), and a pinch of salt. Mix with a fork to combine. Place streusel in freezer to firm up while preparing filling.
• Peel, core, and thinly slice apples. Zest and quarter lemon.
• To bowl with reserved flour, add apples, brown sugar, remaining cinnamon, and juice from one lemon wedge (two wedges for 12 servings); toss to combine. • Transfer to prepared baking dish. Spread out in an even layer.
• Remove streusel from freezer and evenly crumble over apple filling, pressing together with fingertips to create small clumps. (Reserve bowl used for streusel.) • Bake breakfast bake on middle rack until topping is golden brown and apples are tender, 25-30 minutes. TIP: If you prefer softer apples, bake an additional 5-10 minutes.
• Meanwhile, wash and dry bowl used for streusel. • In bowl used for streusel, whisk together yogurt, crème fraîche, honey, and lemon zest to taste until combined. TIP: Use scissors to open all the packets! If honey is hardened, massage packets between your hands to soften before opening.
• Let breakfast bake cool slightly. Divide between bowls and top with dollops of honey lemon yogurt.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, especially the honey lemon yogurt topping. Some found it quite sweet; others suggested more cinnamon for the apples 🍎.
- Ease of prep: Several mentioned it was simple to make. One tip: don't peel the apples for added texture and ease.
- Suggestions: Consider doubling the streusel topping for extra crunch. Try with other fruits like cherries or blueberries for variety.
- Leftovers: Some preferred it chilled the next day, noting it keeps well in the fridge.
- Versatility: Works great as both a breakfast and a dessert, making it perfect for any time of day.
