When it’s cold outside, I need to be warm on the inside. That’s why, during the winter months, cold cereal stays in the pantry and hot dishes like eggs, grits and steel cut oats become our main stay breakfasts. This winter this Spiced Apple Breakfast has been added to our repertoire – stewed, spiced apples with granola and crème fraîche. It is so easy to make and takes no time at all. The hot spiced apples, with the crunchy granola and creamy crème fraîche yield an enjoyable breakfast that is so warm and satisfying. And if you really want to spice things up, add some of those bourbon infused cranberries from that old-fashioned you made last night. 🙂
Quick & Easy Stewed Spiced Apple Breakfast Recipe
Recipe author: MJ of MJ’s Kitchen
Prep and Cook Time: 15 minutes
1 Tbsp. unsalted butter
2 crispy apples, sliced (or 1 apple/1 large banana)
1 Tbsp. dried cranberries (optional)
1 Tbsp, honey or maple syrup
heaping ½ tsp. cinnamon*
heaping ¼ tsp. ground ginger*
heaping 1/8 tsp. nutmeg*
¼ cup of your favorite granola
2 Tbsp. crème fraîche*
- Melt the butter in a medium sized skillet over medium low heat. When the foam starts to subside, add the spices and stir.
- Add the apples, cranberries*, and honey. Stir to coat. Cover and let cook for 2 minutes. Stir, cover and cook another 2 minutes.
- Remove the lid and let the juice thicken a bit, about 30 – 60 seconds.
- Divide the apples and juice between two bowls.
- Top each bowl with half of the granola and a tablespoon of crème fraiche.
Spices – The amounts listed here are quite pleasing to us. However, you can easily adjust the amounts based on your liking. I love nutmeg, so that’s might be a bit too much nutmeg for some people. The combination of these three spices is quite complementary for this dish.
Crème fraîche – Honestly, there is no substitution for crème fraîche. However, if you don’t want the dairy, substitute with your favorite yogurt. Just avoid using a fruity, sweet yogurt because the fruit is sweet enough to provide the sweetness you’ll need.
Cranberries – If you do use the bourbon infused cranberries (which I highly recommend), add them once the apples are cooked and you remove the cover to thicken the juice. They are already re-hydrated, so they don’t need to re-hydrate with the stewing process.
If you like this Spiced Apple Breakfast and want something similar, but cold, then you might want to check out this Persimmon Cranberry Parfait. It’s just as easy to make, easier actually, and quite delicious.