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?
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Strawberry Apple Breakfast Crisp
Yield
6 servings
Prep time
Rest time
15 minutes
Cook time
Total time
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. Adapted from Kalyn’s Kitchen and Sprinkled with Flour.
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!
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. :)
Just made this tonight. It was very delicious and I will definitely be using it to top my oats in the am! Thanks =]
that looks so yummy, thanks! :D
Yep that seems like a pretty awesome way to cheer up!
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!
This looks so good that it should be a dessert rather than breakfast!!
Thought you’d enjoy this: “5 Myths About Vegans” http://www.washingtonpost.com/opinions/five-myths-about-vegans/2011/03/31/AF1wbw0D_story.html
Girl, you need to publish a cookbook!!!! :D
ooh my, that looks sooo scrummy..you’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!
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
That looks so yummy! I can’t wait to try the recipe!
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
This was amazing! Such a delicious dish – even my mom liked it! I will be making this often, like, maybe again tomorrow!
That is great to hear!
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 :)
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
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!
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!
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!
I’ve made this multiple times, everyone always loves it!! Thanks for this incredible recipe
I am allergic to nuts, has anyone every tried using golden roasted flax instead of almonds?
Thanks :-)
Wow Angela, another winner! I’ve mad this a few times, I usually have everything on hand. I’ve used apples and strawberries, apples and blueberries, apples and raisins; it’s such a versatile recipe. My vegan and allergic family can not only eat it, they love it, especially with coconut cream on top, yum!!! the Oh She glows Cookbook is my absolute favorite; Thank you so much!!