Vegan Breakfast Apple Crisp

A stack of plates holds a serving of Vegan Apple Crisp with Pomegranates on a dark blue background with the serving dish behind it

Add natural sweetness to breakfast or brunch by baking a Vegan Breakfast Apple Crisp this holiday season! This festive breakfast crisp, sweetened only with pure maple syrup, features tart apples and pomegranate arils. The fruits' sweetness is offset with acidity from lemon and orange juice. Topped with a simple, gluten free crumble made from rolled oats, pecans, coconut oil, maple syrup and spices, this crisp is sure to become a favorite!

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 215kcal

Ingredients

Crisp

7 ½ cups Granny Smith apples peeled and sliced (about 8 apples)
½ cup pomegranate arils
2 tablespoons orange juice freshly squeezed
2 tablespoons maple syrup
1 lemon juiced

Topping

¾ cup old-fashioned rolled oats
½ cup pecans chopped
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup pure maple syrup
2 tablespoons coconut oil melted

Instructions

Preheat the Oven + Prepare the Filling

Preheat the oven to 350°F. Spray a large baking dish with nonstick cooking spray, and set aside.
In a large glass bowl, combine the sliced apples and the pomegranate arils. Toss with a rubber spatula until mixed.x
Pour the orange juice, maple syrup and lemon juice over the mixture.
Stir until every piece of fruit has been coated.
Pour the fruit mixture into the prepared baking dish, and set aside.

Make the Topping

In another large glass bowl, measure out the old-fashioned rolled, chopped pecans ground cinnamon and salt. Using a rubber spatula, toss until combined.
Pour in the maple syrup and coconut oil, stirring until every piece of oatmeal and nut has been coated. (It should be pretty wet.)
Using your fingers, pick up small pieces of the topping. Sprinkle the topping over the prepared apple-pomegranate mixture.
Top with additional cinnamon.

Bake the Crisp

Transfer the baking dish to the preheated oven, and bake uncovered on the middle rack for 45 minutes.
Raise the temperature to 375°F, and bake for an additional 15 to crisp up the topping.
Remove from the oven, and let cool before serving!

Notes

For this recipe to be TRULY gluten free, purchase gluten free rolled oats. (They will be clearly marked.)

Nutrition