Vegan & Flourless Strawberry Apple Breakfast Crisp

by Angela (Oh She Glows) on April 18, 2011


We had a wonderful time with our family this weekend, but our trip was shortened by a pesky website hacker!

Part of Eric’s job involves supporting a couple major websites (that receive between 1-15 million hits per day), one of which got hacked on Friday. He spent all night Friday, Saturday morning, and Saturday afternoon fixing the security breach. Instead of staying overnight at my brother’s like we planned, we had to leave late Saturday night so Eric could get back to work on Sunday.

It was a very short stay for 4 hours of driving, but it was still a nice visit. My niece and nephew LOVED the Spring Chick Cupcakes too. :)


Cheep, cheep!

I was feeling bad for Eric Sunday morning because he wasn’t having the most restful weekend and he was exhausted. I decided to surprise him with this breakfast apple crisp to cheer him up.

Who couldn’t be cheered up by a warm apple crisp, I ask?



Strawberry Apple Breakfast Crisp

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.

Print this recipe

Adapted from Kalyn’s Kitchen and Sprinkled with Flour.

Yield: 6 servings


  • 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



  • 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



1. Preheat oven to 400F 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 400F. 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!



Chop, chop!

I timed the prep time for this recipe and it was about 25 minutes. Probably less if you aren’t taking pictures. ;)


Mix all the filling ingredients into a large bowl and set aside.


Now lightly process 1 cup almonds, until it looks like this:


Pulse in the rest of the topping ingredients: oats, olive oil, vanilla, Sucanat (or sugar), pure maple syrup, and a pinch of salt.


It will look very crumbly like this:


Take 1/2 cup of the topping and stir it into the apple filling. Pour into your prepared casserole dish.


Sprinkle on the topping and bake COVERED at 400F for 40 minutes. If you do not cover it the topping will burn.


Voila! A healthier apple crisp that you can enjoy for breakfast.


This crisp is by no means a traditional apple crisp in taste or texture, but we still enjoyed it. The almond topping is very chewy and provides healthy fats, protein, fibre, copper, calcium, magnesium, and B2. I liked that it wasn’t very sugary and could be enjoyed for breakfast without weighing me down.


I’m feeling really behind already today, so I better get rolling! Have a good one. :)

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{ 21 comments… read them below or add one }

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Kelly @ Laughter, Strength, and Food April 18, 2011 at 11:23 pm

This looks so delicious! Thanks for the great recipe!


Sarah April 19, 2011 at 12:15 am

Just made this tonight. It was very delicious and I will definitely be using it to top my oats in the am! Thanks =]


Lou April 19, 2011 at 4:30 am

that looks so yummy, thanks! :D


tweal April 19, 2011 at 5:41 am

Yep that seems like a pretty awesome way to cheer up!


Hannah April 19, 2011 at 6:14 am

I must say I’m partial to my mum’s rich apple rhubarb crumble, which is actually vegan too, but I’m absolutely intriged by the idea of cooked strawberries with an almond topping!


Sabrina @ Radioactive Runner April 19, 2011 at 6:49 am

This looks so good that it should be a dessert rather than breakfast!!


AGS @ West with Flight April 19, 2011 at 7:48 am

Thought you’d enjoy this: “5 Myths About Vegans”


Kathleen @ KatsHealthCorner April 19, 2011 at 8:18 am

Girl, you need to publish a cookbook!!!! :D


India-leigh @ April 20, 2011 at 12:30 am

ooh my, that looks sooo’ve good photography skills (to go with your cooking skills).

Have you ever tried to make the crisp with eating apples instead? I switched a few years ago as they are naturally sweet so need little assistance. I pop raisins or dates to bump up the sweetness. Date syrup makes the topping chewy and super sweet too.

I bet your partner was so grateful for his treat! It’d give me a happy face!


marla {family fresh cooking} April 20, 2011 at 8:01 am

Angela, I am crazy about strawberries, crisps and healthy sweets. Win, win and win on this recipe. Love it & perfect for spring/summer treats. So sorry to read about the yuck hacker. xo


Stacey @ Here's to Life April 20, 2011 at 8:16 pm

That looks so yummy! I can’t wait to try the recipe!


Michelle April 22, 2011 at 6:38 pm

I’m reading this at gone midnight in the UK. I’m tired, but I want to get up and make this recipe! Thamks for a great site. x


ellen April 23, 2011 at 9:27 pm

This was amazing! Such a delicious dish – even my mom liked it! I will be making this often, like, maybe again tomorrow!


Angela (Oh She Glows) April 24, 2011 at 7:12 am

That is great to hear!


Cheryse March 8, 2013 at 3:42 pm

I have made this many times, normally substituting blueberries for the strawberries due to an allergy in my family. Today I subbed the strawberries with diced plums. It has been a hit every time I make it (both for my family and for my MOPS group). My 2.5 yo and my 1yo both gobble it right up! Thank you for sharing :)


Gina April 1, 2013 at 1:58 pm

Hi! I made this today using GF oats + strawberries and blackberries (instead of apple). It was insaaaaane!! One of my fav easy-to-make dishes of all time <3


carrie bonds October 22, 2013 at 1:04 am

Angela, I am quite newly vegan, as in this week new, and with my lack of cooking skills… this will be interesting! Nevertheless, I stumbled upon your website, and for the past hour I have been looking at all of your recipes. I cant tell you how excited I am to try them. I have a question for you though, what are some “need to have” foods to help me improve on my vegan cooking? thank you for all your hard work and helping us all out! much love!


Nichole February 16, 2014 at 2:35 pm

Just made this with apples strawberries and kiwi and omitted the arrowroot powder and cornstarch because I didn’t have any left. It was gone in less than 5 minutes!


Didi June 8, 2014 at 2:36 am

We made this last night with rhubarb instead of strawberries and half the amount of apples. Absolutely delicious! I think I could use even less sugar next time :-) the natural flavors are so good! Thanks for this recipe Angela!


Deanna April 19, 2017 at 12:49 pm

I’ve made this multiple times, everyone always loves it!! Thanks for this incredible recipe


Carly Mizen August 18, 2017 at 9:49 am

I am allergic to nuts, has anyone every tried using golden roasted flax instead of almonds?
Thanks :-)


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