Apple Breakfast Bake

This delicious apple breakfast bake is filled with those comforting flavors of fall - apples, cinnamon, walnuts and raisins. It comes together very easily and provides enough to feed a small group. Perfect for your holiday breakfast table or any time of year!

Prep Time10

Cook Time30

Servings: servings

Calories: 570kcal

Author: Heavenly Home Cooking

Ingredients

Batter

½ cup milk
½ cup all-purpose flour
½ teaspoon baking soda
3 large eggs
1 teaspoon granulated sugar
¼ teaspoon salt

Apple Mixture

3 tablespoons butter
¼ cup granulated sugar
1 teaspoon ground cinnamon
2 medium golden delicious apples Peeled, cored and sliced.
⅓ cup raisins
⅓ cup chopped walnuts

Cinnamon Sugar Topping

¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter Diced.

Instructions

Batter

Preheat oven to 400°F (204°C).
In a medium bowl, combine the milk, flour, baking soda, eggs, sugar, and salt together.
Stir until smooth. Set aside.

Apple Mixture

In a medium 9-inch diameter cast iron skillet over low-medium heat, melt butter.
Add sugar, cinnamon, apples, raisins, and walnuts. Saute until soft, but not mushy, about 5 minutes. Optional: Use a wooden spoon to arrange apple slice, raisins & walnuts in the bottom of skillet.
Pour batter over the top and bake for 10 minutes.

Cinnamon Sugar Topping

Meanwhile, in a small bowl, combine sugar and cinnamon.
Remove skillet from the oven and dot with butter and sprinkle cinnamon sugar mixture over the top. Bake for another 10-15 minutes.
Serve warm with whipped cream.

Notes

Tips and Storage

This dish goes from stove top to oven, so we recommend starting with an oven-proof skillet. The skillet makes for a fun and rustic serving vessel as well!
To save time, peel, core and chop the apples ahead of time. They will keep in in an airtight container or bag in your fridge for a day or two. Purchase pre-chopped walnuts or pecans. They are less-expensive in the bulk section of your grocery store. You can probably purchase the raisins there as well. That way you are paying for only what you need.
If you have any leftovers, they will keep in your fridge for up to a week in an airtight container. For longer storage, freeze individual portions in airtight containers. They will keep for up to 2 months. Reheat in the microwave.

Variations

Pear Breakfast Bake. Substitute peeled, sliced and cored pears for apples and 1 cup of fresh or frozen cranberries for raisins.
Caramel Apple Breakfast Bake. Follow the instructions in our caramel apple French toast to make a caramel sauce. Spoon caramel sauce over the top of breakfast bake slices.
Dutch Apple Breakfast Bake. Substitute a crumb topping for the cinnamon sugar topping. To make crumb topping: in a small bowl combine ¼ cup diced butter, ½ cup all-purpose flour, ⅓ cup packed brown sugar and 1½ teaspoon of granulated. Use the back of a fork or pastry cutter to blend until it resembles a coarse meal. Our post for strawberry muffins with ginger crumb topping shows how to make a crumb topping. Sprinkle this mixture over the top of uncooked batter. In this case you would not bake for 10 minutes first. Add the crumb topping to the top of raw batter then bake for a total of 20-25 minutes.

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