This healthy breakfast apple crisp is the perfect way to eat dessert before 8am without feeling guilty. Quick to make and safe to store in the fridge for days, it’s the perfect busy weekday morning option.
I’ve made and eaten a fair share of apple crisps in my life, and I can honestly say this is one of my favourite recipes ever. This crisp is incredibly quick and easy to make, and even healthy enough to pass as breakfast.
It’s hard to make an apple crisp with a sweet, flavourful filling, and a crumbly topping, that is also low in fat, sugar and calories. This apple crisp manages to be healthy without actually tasting like it’s trying to be healthy.
Healthy Apple Crisp Recipe Breakdown
First things first. In case you’re not entirely sure what the difference between a crisp and a crumble is (like I wasn’t for a large part of my life), it’s all in the topping. A crumble has a much denser topping that usually includes a combination of flour, butter and sugar, while crisp topping is lighter and usually includes oats. In my book, that makes it a legit breakfast option.
Gluten-Free Topping
To make the apple crisp gluten-free, I used a combination of oat flour and old fashioned rolled oats for the topping. I added dark brown sugar for some extra sweetness, coconut oil for the crunch and fuller flavour, and a dash of cinnamon for that autumn feeling.
Sweet Apple Filling
My secret tip for the perfectly cooked apple crisp filling – microwave the apple mix before baking it. This way the apples are soaked through with sugar and cinnamon sauce once the crisp is done.
Apple Crisp for Breakfast
If you’re the kind of person who loves dessert for breakfast, this vegan apple crisp lets you enjoy your morning without feeling the slightest bit guilty. One serving has under 300 calories, is low in fat and high in fibre. It’s also vegan friendly and gluten free.
You can easily make it in advance and keep it stored in the fridge for up to three days to make your mornings even less stressful. Just make sure to reheat it before digging it to get the full flavour back.
More Vegan Apple Treats
Healthy Breakfast Apple Crisp
Ingredients
For the Filling
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 1 tablespoon (1 tablespoon) cornstarch
- 2 medium apples, finely chopped
For the Topping
- ¼ cup (40g) quick oats
- 3 tablespoons (30g) all-purpose flour
- 2 tablespoons (30g) muscovado or dark brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons (1 tablespoon) coconut oil, melted
Instructions
- Preheat the oven to 200°C (390°F).
- To make the filling, whisk together maple syrup, cinnamon and cornstarch. Add chopped apples and gently stir until evenly coated. Then transfer the mixture to 3 ramekins.
- In a medium bowl, mix together oats, flour, sugar, cinnamon and melted coconut oil. Stir well and set aside.
- Sprinkle the topping evenly over the filling. Transfer the ramekins into the preheated oven and bake for about 20 minutes until the topping is a deep golden brown.
- Transfer to a wire rack and let them cool for about 15 minutes. Serve warm or chilled.
- You can cover the crisps with foil and store in the fridge for up to three days. You can reheat them in the microwave before serving.
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