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Fruit Crisp Breakfast Skillet

Rated as 4 out of 5 Stars

"A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out."
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30 m servings 570
Original recipe yields 6 servings


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  1. Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
  2. Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
  3. Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.

Nutrition Facts

Per Serving: 570 calories; 34.1 64.4 9 0 198 Full nutrition

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Read all reviews 5
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Was looking for something different for breakfast. This is great. I used walnuts instead of almonds and added a little shredded coconut.

It turned out okay, I doubled the cinnamon and halved the honey. The amount of honey probably should vary depending on how sweet your fruit is but 1/2 a cup is a lot.

I love this! So quick and easy to make for a healthy breakfast. I wouldn’t use as my Sunday night dessert. The only thing I changed is the coconut oil. I used cinnamon maple Ghee instead. It’s...

It just did not turn out for me.

This is one of my favorite breakfasts. I have my own homemade apple pie filling so I often is a quart of that rather than the cut up apple part...