Go Back
+ servings

Sweet Heart Sweet Tart Breakfast Crisp


  • Fruit Filing
  • 4 apples, peeled and chopped (I used a combination of granny smith and honey crisp)
  • 1 ½ cup cranberries
  • 1 pineapple, cleaned, cored, and cubed into 1" pieces
  • 1 Tbsp arrowroot powder
  • cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp chia seeds, optional
  • 2 tsp cinnamon
  • 1 Tbsp lemon juice

    (freshly squeezed is best)
  • Topping
  • 1 ¼ cup rolled oats (gluten-free if you’re avoiding gluten)
  • 1 ¼ cup thinly sliced almonds
  • cup almond flour
  • cup maple syrup
  • cup coconut oil, melted, but not hot
  • 3 Tbsp unsweetened shredded coconut
  • 1 ½ tsp cinnamon
  • ½ tsp sea salt


  • Preheat oven to 375° F
  • Lightly grease baking vessel(s)

  • Filling
  • Place the chopped fruit into a large bowl, sugar, arrowroot powder, chia seeds, and cinnamon in a large bowl. Toss until combined.
  • Add the lemon juice and stir to combine.
  • Pour the fruit mix in the prepared baking dish and smooth to even

  • Top and Bake
  • In a medium bowl, combine the topping ingredients.
  • Sprinkle over the fruit mix
  • Cover the vessel with foil and poke a couple of air holes in the foil. Bake for 35-45 min, or until the apples are just fork-tender.
  • Uncover the vessel and bake for 10-15 minutes more, or until the topping is golden.