Healthy Breakfast Apple Crisp

This vegan 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.

Course Breakfast, Dessert

Cuisine Western

Prep Time 20

Cook Time 20

Total Time 40

Servings

Ingredients

For the Filling

2 tablespoons maple syrup
½ teaspoon cinnamon
1 tablespoon cornstarch
2 medium apples, finely chopped

For the Topping

¼ cup quick oats
3 tablespoons all-purpose flour
2 tablespoons muscovado or dark brown sugar
¼ teaspoon cinnamon
2 tablespoons 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.

Nutrition