• Adjust rack to middle position and preheat oven to 400 degrees. Grease an 8-by-8-inch nonstick baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray. Reserve 1 TBSP flour (2 TBSP for 12) in a large bowl. Wash and dry produce. • Place 4 TBSP butter (8 TBSP for 12) in a medium microwave-safe bowl; cover with plastic wrap. Microwave until melted, 60-90 seconds. (Get a head start peeling apples while butter melts!) • To bowl with melted butter, add oats, pecans, half the cinnamon, remaining flour, 4 TBSP white sugar (8 TBSP for 12), and a pinch of salt. Mix with a fork to combine. Place streusel in freezer to firm up while preparing filling.

• Peel, core, and thinly slice apples. Zest and quarter lemon.

• To bowl with reserved flour, add apples, brown sugar, remaining cinnamon, and juice from one lemon wedge (two wedges for 12 servings); toss to combine. • Transfer to prepared baking dish. Spread out in an even layer.

• Remove streusel from freezer and evenly crumble over apple filling, pressing together with fingertips to create small clumps. (Reserve bowl used for streusel.) • Bake breakfast bake on middle rack until topping is golden brown and apples are tender, 25-30 minutes. TIP: If you prefer softer apples, bake an additional 5-10 minutes.

• Meanwhile, wash and dry bowl used for streusel. • In bowl used for streusel, whisk together yogurt, crème fraîche, honey, and lemon zest to taste until combined. TIP: Use scissors to open all the packets! If honey is hardened, massage packets between your hands to soften before opening.

• Let breakfast bake cool slightly. Divide between bowls and top with dollops of honey lemon yogurt.