We're calling this Breakfast Apple Crisp since it's such a nutritious, delicious, sweet start to the day - I mean, why not? Of course, enjoy it any time you'd like. With only about 20 minutes of prep time, you can have this healthy vegan dessert-for-breakfast for days - or enjoy it at a gathering, like Thanksgiving morning. No refined sugar, flour, butter, eggs, or oil - just the good stuff. Fiber filled - a delicious alternative to oatmeal!
When autumn comes around, this will likely be the first breakfast I'll make of the season for years to come. It's easy to make and gets me excited about apple season.
You may have tried my Strawberry Rhubarb Crisp, which is a little richer, or perhaps my Quick Vegan Crisp, which just requires 3 minutes before it's ready to eat, thanks to frozen fruit, ready-made granola, and the microwave. This recipe adds nutrient density for a healthy start to the day, with ingredients similar to a bowl of oatmeal. It just seems like more of a dessert, which is fine by me.
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Ingredients
The Breakfast Apple Crisp ingredients are simple plant-based whole foods that are loaded with nutrients and flavor.
Applesauce: Use unsweetened, which contains no added sugar. There are all kinds of varieties on the market these days, so choose what you like.
Lemon: This helps the apples avoid turning brown from oxidation.
Apples: Any baking apples will do. Here, I'm using my new favorite: Airlie Red Flesh, with a gorgeous pink interior. My other favorites for this recipe are Honeycrisp and Pink Lady.
Flax: Ground flax meal provides Omega-3s and texture to the filling.
Dates: I've used both medjool and deglet dates; either works well. Raisins, dried cranberries, or currants make good alternatives.
Cinnamon: A classic spice that really is essential.
Nutmeg: I love this flavor in baked goods.
Allspice: A beautiful combination of spices that work well with the apples. Alternatively, you could use ginger powder or cardamom.
Vanilla powder: Vanilla extract would work well, alternatively. In the ingredients image, what looks like the darkest spice is actually real powdered vanilla.
Rolled oats: For the topping, making this crisp stick to your ribs.
Salt: Helps bring out the flavors, mmm. We're using a small amount, but If you're trying to reduce sodium, you can skip it.
Maple Syrup: Combines the topping while adding sweet maple goodness.
Almond butter: We'll smoosh this into the rolled oats to make them rich and buttery. I use salted for more flavor; use salt-free, if needed.
See recipe card below for quantities.
Equipment
All you'll need to make this recipe are the following tools:
manual juicer
9x13 baking pan
measuring cups & spoons
spatula
mixing bowl
oven
Instructions
Here are the simple steps for making this delicious apple crisp:
Combine the lemon juice and applesauce in the base of the baking dish.
Toss the apples in the lemon-applesauce mixture as you go.
Fold in the chopped dates, flax meal, and spices. Perhaps with less mess than I've achieved here 🙂
In a bowl, stir the salt and maple syrup into the oats, then use a sturdy fork to smoosh the almond butter through the rolled oats.
Pour the oat mixture over the apple mixture.
Spread the topping evenly over the apples, then bake.
Tip: Check the oven after 40 minutes to see how golden the oats are. At this point, you could add some chopped nuts to the top if you'd like.
To test further for doneness, use a fork to press into the crisp - the apples should be soft and tender when done.
Serving
Vanilla yogurt or a nondairy whipped cream make nice additions to this crisp.
Storage
Store in airtight containers in the fridge for up to 3-4 days. The crisp can be frozen in freezer-safe sealed containers for up to 3 months.
Author's Note
I like making this crisp on Sunday or Monday morning to eat over the next few busy days. It can be so nice to wake up knowing this crisp and a cup of coffee are waiting for you!
FAQ
A vegan crisp contains no butter, milk, eggs, or any other product that comes from an animal. Instead, all of the ingredients originate only from plants.
The acid in lemon juice helps keep raw apple from turning brown due to oxidization while you are prepping.
Great baking apples are tart and crisp, like Honeycrisp, Pink Lady, Braeburn, Jonagold, Granny Smith, and my favorite (do to it's beautiful pink interior, used in the images in this recipe post), Airlie Red Flesh.
Related
Looking for other breakfast recipes? Try these:
The Recipe
Breakfast Apple Crisp
Equipment
- manual juicer
- 9x13 baking pan
- measuring cups & spoons
- spatula
- mixing bowl
- oven
Ingredients
Filling
- 2 tablespoons lemon juice ~ ½ regular lemon
- 1 cup applesauce unsweetened
- 2 ½ lbs apples baking, like Honeycrisp, Braeburn, Pink Lady, Granny Smith, Airlie
- ⅓ cup flax meal aka ground flax
- 1 teaspoon vanilla powder or extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice or ginger or cardamom
- ¼ cup dates like medjool or deglet
Topping
- 3 cups rolled oats
- ¼ teaspoon salt optional
- ⅓ cup maple syrup
- ¼ cup almond butter or other nut or seed butter, like pecan, tahini, etc.
Accompaniments (optional)
- fresh herbs, like mint
- vanilla yogurt
- nondairy whipped cream
Instructions
Make the filling
- Squeeze the lemon juice from the lemon, then in the 9x13 combine it with the applesauce.
- Peel the apples (see notes below for unpeeled version), slice them about ⅛-inch thick, and toss them with the applesauce in the 9x13 as you go.
- At this point, preheat the oven to 350°F.
- Fold the flax meal and spices in with the sliced apple mixture. Chop the dates into small bits, then add them evenly over the apple mixtures.
Make the topping
- In a mixing bowl, stir in the salt and maple syrup. Then, add the almond butter in small bit spread around the oatmeal. With the back of a fork, smoosh the almond butter bits into the oat mixture until well distributed.
- Pour the oat mixture over the apple mixture in the 9x13. Spread it evenly over the apples with a spatula.
- Bake in the oven for 40 minutes, then check for doneness by looking for golden oats and testing with a fork: the apples should be soft and tender. Bake another 10-20 minutes, or until done.
- Serve on its own or with desired accompaniments.
- Store in airtight containers in the fridge for up to a few days. Store in freezer safe containers in the freezer for up to a few months.
Notes
Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)
food safety
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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