Breakfast Apple Crisp

5 from 1 vote

A healthy vegan dessert-for-breakfast that makes a delicious alternative to oatmeal. Easy, gluten-free, whole food plant-based, serves many.

Plant Diversity: Striving for 30 different plants per week

# of plants in this recipe: At least 6 plants

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 336.69kcal

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

This apple crisp could serve 8-12. With 8, you'll have generous servings.

If you'd like to keep the peels on the apples, cut the apple slices in half across the middle (so they're more bite-sized) before placing them in the 9x13.

Note: At first look at the nutrition estimates, it looks like there's a lot of sugar in this recipe. In fact, there is no added refined sugar - the sugar in this recipe mostly comes from the apples, which are also loaded with fiber. To give perspective, there are about 19g of sugar in an apple. I consider this nutritious sugar compared to white or brown sugar, which can typically found in a fruit crisp.

Nutrition