I’m having one of those weeks where I’m feeling completely off. I can’t sleep, I’m having trouble concentrating on work, and my house is a mess. Do you ever have those days or weeks? I feel like my whole life is out of whack and I can’t seem to get anything done, no matter how hard I try.
So you’ll have to excuse me for being a bit mindless but I was determined to share this recipe with you today anyway, mostly because apple season is nearing its end and these caramel-apple crumble wedges are just too delicious to keep from you any longer.
This easy recipe is a spin-off of my raspberry-oatmeal breakfast wedges I posted a few months back, but with a late fall twist! Think of this as a wholesome breakfast-meets-apple-caramel-pie kinda deal. It’s pretty rad. And super easy. And you likely already have all of the ingredients in your pantry (brown rice syrup is a staple for you too, right?).
Rest assured, despite my lack of sleep and motivation, I’m still surviving without my kitchen. For the last eight weeks I’ve been making all our meals in my dark, dingy basement and relying on my countertop Blendtec Smart Oven Pro to do the work I would expect of my regular oven. It’s definitely been meeting my expectations and it has also allowed me to continue baking delicious things like this (and this and this and this).
Although it’s on a much smaller scale than my regular oven (like, I can’t bake a regular pan of muffins or cupcakes, but I can do mini!), I do love that the built-in convection setting allows me to speed up the cooking time of sweet potatoes and pizzas, it bakes evenly and it lets me know when the time is up by sounding out a gentle “DING!” and automatically shutting off (but still keeping warm) until I’m ready to take out the pan from the oven. The new interior light also allows me to see how my precious meals and desserts are doing, and automatically turns on when the cooking time is up—I love that!