Croustarde déjeuner

Croustarde déjeuner

Filling:

• 3 lg. Granny Smith apples, peeled and chopped
• 2 cups sliced fresh strawberries or frozen blueberries
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Topping:

• 1 cup almonds, processed until chunky
• 1/2 cup regular rolled oats
• 1/4 cup sugar
• 1 tbsp pure maple syrup
• 2 tbsp extra virgin olive oil
• Pinch kosher salt
• 1/2 tsp vanilla extract

Directions: 

1. Preheat oven to 400F and grease a 1.4 L casserole dish. Peel and chop the apples and slice the strawberries. Place in a large bowl and mix with the rest of the filling ingredients. Stir well and set aside.

2. In a food processor, place 1 cup almonds into the bowl and process until chunky (see pic below). Add the rest of the ingredients and pulse for a few seconds until just mixed. You don’t want to over-process this mixture so that it stays chunky. ** Pour 1/2 cup of this topping into the apple mixture and stir.

3. Pour the apple filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.

4. Cover (with casserole lid or foil poked with holes) and bake for about 40 minutes at 400F. If you do not cover it, the topping will burn. Allow to cool for about 15 minutes before serving. Be careful because it will be super hot!

Modifié de: http://ohsheglows.com/2011/04/18/vegan-flourless-strawberry-apple-breakfast-crisp/