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Breakfast Crisp
recipe
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Chicago
Breakfast Crisp
Martin Sorge
Martin Sorge
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$1.00
Probably good for your body, but definitely good for your soul. This vegan, gluten-free, whole grain, and refined-sugar free breakfast crisp features apples and/or frozen fruit underneath a hearty, nutty, whole-grain topping. The recipe is flexible and can be adapted with various fruits and grains.
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You Need

6-8 servings
1:20

  • Topping

    • 100 g gluten-free rolled oats
    • 50 g hulled buckwheat groats (or 50 g more rolled oats)
    • 50 g buckwheat flour
    • 60 g finely chopped nuts (hazelnuts, almonds, walnuts) or seeds (pepitas or sunflower seeds)
    • 30 g unsweetened dried coconut
    • 1/4 teaspoon fine sea salt
    • 45 g olive oil
    • 80 g maple syrup
    • 1 teaspoon vanilla extract

  • Filling

    • 4-6 large apples (tart)
    • Juice of 1/2 medium lemon (about 1 tablespoon)
    • 8-10 ounces fresh or frozen cranberries
    • 2 tablespoons cornstarch
    • 1 hefty teaspoon ground ginger
    • 1/4 teaspoon fine sea salt
    • 80 g maple syrup
    • 2 teaspoons olive oil (for the baking dish)

    • How To

    1. Heat the oven to 375F with a rack on the bottom shelf of the oven.
    2. In a large mixing bowl, add the oats, buckwheat groats, buckwheat flour, nuts or seeds, coconut, and salt. Toss to combine. Add the olive oil, maple syrup, and vanilla extract and stir to combine.
    3. Peel, core, and quarter your apples then slice them about 1/8- to 1/4-inch thick, then place them in a large mixing bowl and toss them with the lemon juice. Add the cranberries, cornstarch, ginger, and salt then toss to combine. Add the maple syrup and toss to combine.
    4. Rub a couple of teaspoons of olive oil on a 9-inch square Pyrex or ceramic baking dish. Dump your fruit mixture into the baking dish and spread it out evenly. It's going to look very full, but it will shrink after baking. Ideally the fruit is piled up higher than the baking dish.
    5. Sprinkle the crisp mixture on top of the fruit and spread it out evenly. Set the baking dish on a larger sheet pan to catch any drips. Bake on the bottom rack at 375F/190C for about 60 minutes. After 40 minutes, drape a piece of aluminum foil loosely on top of the crisp to prevent it from browning too much. You know it's done when you see the filling bubbling vigorously all around the edges. Remove it from the oven and place on a cooling rack. Let cool for at least 30 minutes before eating, but ideally let it fully cool so that the filling sets.
    6. To reheat: scoop out the crisp into a bowl, and cook for about 30-40 seconds in the microwave.