Oatmeal, Date & Apple Crisp Recipe: A Healthy & Easy Vegan Breakfast or Dessert Fruit Casserole Recipe by Laura Theodore
A cross between a crisp and a crumble, this sweet and fruity casserole recipe can be served for a festive breakfast or healthy dessert. This easy oatmeal crisp recipe with dates and apples is from my book, Easy Vegan Home Cooking.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 43 minutes
Total Time: 50 to 53 minutes
Servings: 4
Ingredients
Fruit Layer
- 1 teaspoon extra-virgin olive oil (to lightly coat baking dish)
- 3 cups cored and cubed apples (1- to 1 1/2-inch cubes, leave peels on)
- 1/2 cup pitted and diced dates
- 1/4 cup sweetened dried cranberries
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Pecan-Oat Topping
- 1 1/2 cups gluten-free, quick-cooking rolled oats
- 1 cup chopped pecans
- 1/2 cup shredded unsweetened dried coconut
- 8 tablespoons maple syrup (divided)
- 2 tablespoons extra-virgin olive oil (see Chef’s Note), plus more as needed
- 1 teaspoon ground cinnamon
Here's how to make it:
- Preheat the oven to 400 degrees F. Lightly coat a 10 1/2 x 7 1/2-inch (or similarly sized) baking dish with 1 teaspoon olive oil.
- To make the fruit layer, put the apples, dates, cranberries, 2 tablespoons maple syrup, and 1 teaspoon ground cinnamon into a medium-sized bowl and stir with a large spoon to combine. Transfer the apple mixture to the prepared baking dish and spread it in an even layer.
- To make the pecan-oat topping, put the oats, pecans, coconut, 6 tablespoons maple syrup, 2 tablespoons olive oil and 1 teaspoon ground cinnamon into a medium-sized bowl and stir with a large spoon to thoroughly combine. Spread the oat/pecan mixture over the apples in an even layer.
- Cover and bake for 25 minutes. Uncover and bake for an additional 10 minutes. Drizzle 2 tablespoons maple syrup over the top of the crisp and bake for another 5 to 8 minutes, or until the topping is slightly golden.
- Transfer the casserole to a wire rack and let cool for 5 minutes before serving. Spoon into shallow bowls and serve with dairy-free milk on the side, if desired. Tightly covered and stored in the refrigerator, the crisp will keep for two days.
Chef’s Note: If preferred, you can use vegan buttery spread in place of the olive oil.
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