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:
- 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.
- 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.
- Pour the apple filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.
- 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!