Baked Breakfast Apple Crisp (Gluten-Free!)

Baked Breakfast Apple Crisp that’s naturally sweetened with maple syrup and dates. Perfect with yogurt for breakfast or ice cream for dessert.

Autumn called and said it’s showing up Sunday, ready or not.

But I’m ready, are you?

I’ve been getting so excited about warm and cozy fall breakfasts; the kind that make you want to jump out of bed even when it’s chilly outside of the covers.

I’m even more excited about the ones that look and taste like dessert…for breakfast.

This Baked Breakfast Apple Crisp (Gluten-Free!) is exactly how I want to start every fall morning.

It’s packed with sweet seasonal apples and a hearty and nutritious almond oat crumble topping.

This Baked Breakfast Apple Crisp might look like dessert, but it’s actually packed with good for you things to fuel your fall!

It’s naturally sweetened with apples (duh!), maple syrup, and Medjool dates.

The oat and almond crumble combination is a great source of protein on its own– plus a spoonful of protein powder to the apple pie filling, too.

Protein powder acts as a thickening agent instead of cornstarch AND gets you a little extra boost.

Almond butter and raw almonds add healthy nutty fats while keeping the recipe oil free.

Shall I continue?

What You Need to Make Baked Breakfast Apple Crisp

Heres’s what you need for the apple crisp filling: 

• apples
• maple syrup
• cinnamon
• vanilla protein powder
• lemon

And here’s what you need for the crumble topping:

• gluten-free old-fashioned rolled oats
• raw almonds
• dates
• almond butter

For serving, I love: 

• unsweetened almond milk yogurt
• Salted Caramel Coco-Thins

That’s it!

Sejoyia Coco-Roons

Yes, I shall, because my favorite snack cookies also make an appearance in this crumble with some fun fall flavors!

We’ve got Vanilla Maple Coco-Roons in the crumble topping and Salted Caramel Coco-Thins as a dashing cookie garnish.

You’re going to love the way these cashew cookies jazz up this crips with a bit of coconut, cashew, and natural sweetness.

Speaking of sweetness, I found that a mix of tart and sweet apples makes for the most flavorful crisp–

I used a mix of Granny Smith and Honeycrisp apples in mine.

How to Serve Baked Breakfast Apple Crisp 

Enjoy this Baked Breakfast Apple Crisp (Gluten-Free!) anytime you want a little fall dessert to start your day.

It’s perfect for a lazy weekend brunch, a quick breakfast breakfast, sweet snack, or healthy dessert! You choose!

Spoon some out by itself or enjoy it my favorite way– with unsweetened almond milk yogurt and Coco-Thins!

The yogurt mimics ice-cream and adds so much delightful decadence that you might catch yourself looking down to make sure you’re NOT eating pie.

Some other ideas for how to enjoy it are: with actual ice cream for dessert, stirred into warm oatmeal, spooned onto pancakes.

Enjoy!

More Vegan Crumbles 

• Apple Cherry Tahini Crumble

• Easy Vegan Peach Pecan Crisp

• Vegan Strawberry Rhubarb Crumble

• Raspberry Oat Crumble Bars

• Cranberry Apple Crumble

I Want to Hear From You

If you make this Baked Breakfast Apple Crisp (Gluten-Free!) recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Baked Breakfast Apple Crisp (Gluten-Free!)

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5 from 1 review

• Author: Flora & Vino
• Total Time: 1 hour 15 mins
• Yield: 8-12 servings
• Diet: Vegan

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Description

Baked Breakfast Apple Crisp that’s naturally sweetened with maple syrup and dates. Perfect with yogurt for breakfast or ice cream for dessert.

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Ingredients

Apple Crisp Filling

• 5 – 7 apples, cored and cut into 1/2″ slices (choose a mix of sweet and tart- I used Granny Smith and Honeycrisp)
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 2 TBSP vanilla protein powder
• 1/2 lemon, squeezed
• 1/3 cup filtered water

Crumble Topping

• 1 cup gluten-free old-fashioned rolled oats (or sub more nuts for grain-free)
• 1 cup raw almonds
• 1 cup dates, pitted
• 1/2 cup + 2 generous TBSP runny almond butter

For serving

• unsweetened almond milk yogurt
• Salted Caramel Coco-Thins

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Instructions

1. Preheat the oven to 350°F and prepare a large baking dish.
2. Add the apples, maple syrup, cinnamon, vanilla protein powder, and lemon to a large mixing bowl and toss until they’re well-coated.
3. Add the apples to the baking dish in an even layer and cover them with filtered water. Place the baking dish the oven and bake for 25-30 minutes, until the apple are soft.
4. Meanwhile, prepare the crumble topping. Add the oats, almonds, and dates to a food processor and process until you have a rough meal. Pour the meal into a bowl and add the almond butter. Mix everything until it’s well-combined and sticky. Add more almond butter if it gets too thick.
5. Once the apples are done baking, remove the baking dish from the oven. Use your hands to crumble the almond oat mixture on top of the baked apples in large clumps until they’re completely covered.
6. Add the dish back to the oven and bake it for an additional 20-30 minutes, until the crumble top is golden brown and the apples are soft and gooey.
7. Remove the pan from the oven, allow it to cool slightly, then serve the apple crisp warm with 1/2 cup almond milk yogurt and optional cookies.
8. Store the leftover crisp in the refrigerator for 5-7 days and reheat before serving.

Notes

Apple Filling recipe adapted from Tone It Up 

• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Breakfast, Snack, Dessert
• Method: Oven Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!