Strawberry Apple Breakfast Crisp

Vegan, soy-free

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This isn’t your grandma’s apple crisp! It is flourless, all-natural, reduced in sugar, and vegan. I love the chewy topping thanks to the processed almond mixture. If you are looking for a traditional crisp recipe, this probably isn’t the one for you, but we enjoyed it nonetheless. It could also be made gluten-free quite easy by using gluten-free oats.

Yield
6 servings
Prep Time
15 Minutes
Rest time
15 Minutes
Cook time
40 Minutes
Total Time
1 Hour, 10 Minutes

Ingredients:

For the filling
  • 3 lg. Granny Smith apples, peeled and chopped
  • 2 cups sliced fresh strawberries
  • 1/4 cup Sucanat (or regular sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 tbsp lemon juice
  • 1 tbsp + 1 tsp arrowroot powder (or cornstarch)
  • 1 tsp vanilla extract
For the topping
  • 1 cup almonds, processed until chunky
  • 1/2 cup regular rolled oats
  • 1/4 cup Sucanat (or regular sugar)
  • 1 tbsp pure maple syrup
  • 2 tbsp extra virgin olive oil
  • Pinch kosher salt
  • 1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 400°F and grease a 1.4 L casserole dish. Peel and chop the apples and slice the strawberries. Place in a large bowl and mix with the rest of the filling ingredients. Stir well and set aside.
  2. In a food processor, place 1 cup almonds into the bowl and process until chunky (see pic below). Add the rest of the ingredients and pulse for a few seconds until just mixed. You don’t want to over-process this mixture so that it stays chunky. Pour 1/2 cup of this topping into the apple mixture and stir.
  3. Pour the apple filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.
  4. Cover (with casserole lid or foil poked with holes) and bake for about 40 minutes at 400°F. If you do not cover it, the topping will burn. Allow to cool for about 15 minutes before serving. Be careful because it will be super hot!

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