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Perfect for a sweet weekend breakfast or even dessert. Inspired by the classic apple crumble but, make it a bagel!


4 Rebel Bakehouse Original Bagels

1 – 2 red apples
4 tbsp maple syrup
½ tsp cinnamon
1 tsp butter
2 tbsp rolled oats
2 tbsp chopped almonds or pecans
¾ cup Anchor Cream Cheese, softened
¼ cup freeze-dried raspberries (optional)

Makes 4 servings
Take 25 minutes to make


Place your bagels in a toaster or under a hot grill for around 2 minutes, until just toasted & golden.

Cut the apple/s into slices through the middle and remove any seeds so that you have at least 8 apple slices. Drizzle with 2 tablespoons of maple syrup and sprinkle with ¼ tsp cinnamon. Grill in a hot pan or griddle pan for about 2 minutes until tender and lightly charred. Set aside. 

In the same pan over a medium heat, melt the butter and 1 tablespoon of maple syrup. Add the rolled oats and chopped nuts and toast until sticky and caramelised. Set aside. 

To make the whipped cream cheese, place the softened cream cheese in a bowl with 1 tablespoon of maple syrup and ¼ teaspoon cinnamon. Use a whisk or fork to whip until combined. 

Smear generous lashings of the whipped cinnamon cream cheese onto the bagel halves. Top each bagel with at least one slice of grilled apple then sprinkle over the sticky nuts and freeze-dried raspberries.