Easy Breakfast Apple Rhubarb Crisp made with Fresh Milled Spelt Flour Vegan Recipe

The best, easy, fast and filling vegan breakfast or supper to through together for your family.

There’s nothing like a healthy vegan breakfast of fresh apple rhubarb crisp recipe made with freshly milled flour, especially fresh milled spelt flour. This vegan apple rhubarb crisp recipe uses natural sweeteners. It is so quick to through together on a busy morning! Easily make this vegan rhubarb apple crisp recipe into a dessert crisp or gluten free recipe.

Here’s a great vegan recipe to use up lots of rhubarb from your garden!

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The Story Behind this Healthy Breakfast Vegan Apple Rhubarb Crisp Recipe

I grew up eating my mom’s delicious apple crisp for breakfast or supper. I had no ideas dessert apple crisp was a thing for a while.

As a mom I’m always trying to stretch the dollar and eat as much out of the garden as possible. There was a lot of rhubarb, so I thought why not add it to my vegan apple crisp? This is how our healthy breakfast vegan apple rhubarb crisp began.

My family likes sour and tangy flavours so I didn’t even need to increase any natural sweeteners. Your family may need a bit more, don’t be afraid to experiment!

Ingredients for Healthy Breakfast Vegan Apple Rhubarb Crisp

• quick oats or rolled oats
• spelt flour (or fresh milled flour of your choice)
• cinnamon
• Himalayan salt
• avocado oil
• maple syrup or honey
• apples fresh or frozen
• rhubarb fresh or frozen
• chopped pecans or walnuts (optional)

Tools You May Need:

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• large mixing bowl
• wooden mixing spoon
• large baking dish – I use one like this
• baking pan 9×13 inch pan
• measuring spoons

Why use fresh milled spelt flour instead of regular flour?

Freshly milled flour is superior in health benefits as it contains all the amazing components of the grain for your body. Nothing has been stripped or added. That means you are getting all the vitamins and minerals plus a good amount of fibre from freshly milled grains.

Spelt is an ancient wheat grain that has a simpler gluten structure. Making spelt much easier for your gut to digest.

I have found some members of my family cannot tolerate wheat, but are able to eat ancient wheat grains like spelt, Kamut (khorasan) and einkorn.

All these ancient wheat grains have not been hybridized, keeping a simple gluten structure which is easy for your body to break down.

Instructions: How to Make Healthy Breakfast Apple Rhubarb Crisp made with Fresh Milled Spelt Flour

For the Vegan Apple Crisp Crumble

1. Mill the spelt grains so you can have a freshly milled spelt flour to work with. If you are just using regular flour skip this step.
2. In a mixing bowl combine the dry ingredients. Mix together the quick (or rolled) oats, fresh milled spelt flour, cinnamon and salt. I like to use quick oats as it seems to absorb the wet ingredients best, but I have used rolled oats often enough.
3. If you are adding any nuts such as walnuts or pecans to the crumple chop them. Then also mix them in with the dry ingredients.
4. Once the dry Ingredients is mixed, then add the oil and maple syrup (or melted honey) and mix until well combined.
5. Set aside.

For the Vegan Apple Rhubarb Crisp Filling – Breakfast Crisp using Natural Sugars

1. Chop up apples enough apples to fill a 9 by 13 inch or 10 by 13 inch baking dish.

I’ve used all kinds of apples, the cooking apples take the least amount of time to bake. If you end up using an apple that’s not a baking or softer apple, you simply add a bit more baking time until they are soft.

2. Wash and chop the rhubarb. You can add fresh or frozen rhubarb to the bottom of the baking dish. I like to use around 4 cups of chopped rhubarb for the 10 by 13 inch baking dish. These proportions are variable, you can do more rhubarb and less apples if that’s what you have on hand.

3. Then fill the rest of the baking dish up with chopped apples until it’s around 3/4 full or a bit more.

Preserving Food Tip: To make things go faster, in the fall I like to chop up apples and rhubarb and freeze them in the right proportions for this crisp recipe. Then all I have to do in the winter is pull them out to thaw a bit, dup them into my baking pan and add the topping. Makes for a quick through together healthy apple rhubarb crisp breakfast!

4. You can sprinkle in some spelt flour, about a 1/4 cup, to soak up any extra moisture (especially if your fruit was frozen). This is not always needed, depending on how juicy the apples are.

5. Sprinkle some cinnamon or pumpkin spice on top of the apples and rhubarb before adding the crumble.

6. You likely will also want to drizzle about a half cup or so to taste of maple syrup or honey on top of the fruit if you don’t want a sour tasting crisp. This will be to your taste preference. We like the tangy flavour the rhubarb brings.

Putting the Vegan Apple Rhubarb Crisp Recipe All Together

1. Once the apples and rhubarb is filling the baking dish to just over three quarters full.
2. Dump the vegan apple crisp filling overtop of the fruit. Spread evenly and pat down.
3. Bake for 350 degrees Fahrenheit for 30 minutes, or until the apples and rhubarb are fork tender.

Variations of Vegan Breakfast Apple Crisp Recipe

Switch up the fruit!

Truly you can use whatever fruit you have on hand, there’s no rules!

Don’t be afraid to experiment with the proportions of fruits. It’s more about what flavour you want to bring out more than anything. Have fun with it!

Make a vegan rhubarb apple crisp dessert by adding 1 cup or so of maple syrup or honey to the fruit.

Sprinkle raisins in with the apples for extra iron and sweetness.

Make a vegan saskatoon and rhubarb crisp in place of or along with the apples (or zucchini) in this vegan crisp.

Turn this healthy vegan breakfast crisp into a strawberry apple rhubarb crisp.

I’ve even enjoyed a crisp that had zucchini in it to help supplement the lack of fruit and plentiful zucchini from the garden. (Zucchini takes on whatever other fruit flavours you pair it with.)

Make an easy breakfast peach crisp by using canned peaches instead of apples. A great variation for a vegan breakfast peach crisp.

Add nuts to the crumble such as walnuts or pecans.

Add fresh chopped zucchini as a filler along with the fruit.

Make it a dessert crisp by adding more natural sweetener like maple syrup or honey to the apple crumble and fruit layer.

Tips: Breakfast Vegan Apple Rhubarb Crisp FAQs

What do you eat recipe with?

• We love to top this recipe with our easy vegan pear cream!
• Top it with coconut milk cream that’s sat in the fridge to thicken.
• Eat it with sliced fresh fruit like bananas.
• Simply enjoy the breakfast vegan apple rhubarb crisp by itself! It’s delicious this way too!

How to make sugar free vegan apple rhubarb crisp?

I only use a little of natural sugars such as liquid honey or maple syrup. If you wanted to go completely sugar free make sure to use more oil in place of the maple syrup and sweet apples (it will taste sour because of the rhubarb).

How can I make this vegan apple crisp into a dessert?

Add about a 1/2 cup extra of natural sweetener like liquid honey or maple syrup to the apple filling. Add 1/2 cup of maple syrup or honey to the vegan apple rhubarb crisp crumple.

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Breakfast Vegan Apple Rhubarb Crisp

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Tasty vegan apple rhubarb crisp is a heathy vegan breakfast crisp recipe, made with freshly milled spelt flour and only natural sugars. Can be made gluten free or as a dessert crisp.

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Ingredients

• 5 cups quick oats (or rolled oats)
• 1 cup freshly milled spelt flour (or flour of your choice) + 1/4 cup for the fruit
• 2 tsp cinnamon
• 1/4 tsp Himalayan salt
• 1/4 cup avocado oil
• 1/4 cup maple syrup (or liquid honey)
• 10 cups apples chopped (about 12 apples)
• 4 cups rhubarb chopped
• 2 tsp cinnamon or pumpkin pie spice

Instructions

1. Mill 1 cup of spelt flour. (Skip if you are using regular flour.)
2. In a mixing bowl combine the dry ingredients: quick oats, spelt flour, cinnamon and salt. Mix well.
3. Add the oil and maple syrup and mix until well combined. Set aside.
4. Chop the apples to fill at least 3/4 of a 9x13 inch or 10x13 inch baking dish.
5. On top of the fruit, sprinkle 1/4 cup flour, to soak up extra moisture (especially if your fruit was frozen).
6. Sprinkle 2 tsp cinnamon or pumpkin spice on top of apples before adding the crumble. Give a gentle stir.
7. Pour the apple crisp crumble overtop the fruit. Spread evenly and pat down.
8. Bake for 350 degrees Fahrenheit for 30 minutes, or until the apples are fork tender.

Notes

• Make this a gluten free apple crisp by using oats marked gluten free and swapping the spelt flour for oat flour.
• If adding pecans to the crumple chop first then add to the dry ingredients.
• Cooking apples take the least amount of time to bake. If using an apple that's not a baking or softer apple, simply add a bit more baking time until they are soft.
• For a quick through together breakfast in winter. Chop up apples and freeze them in the right proportions when in season. Then simply pull out of the freezer, thaw a bit and pour into the baking dish. The fruit only needs to be thawed enough to spread out in the baking dish. Makes for a quick through together healthy apple crisp breakfast!
• Switch up the fruit! Get creative and try different combinations of fruit like blueberries, strawberries, Saskatoons, rhubarb, peaches, raisins, nuts, even add a little zucchini as it'll take on the fruit flavours.
• Turn this recipe into a dessert crisp by adding more natural sweetener like maple syrup or honey to the apple crumble and fruit layer.

Nutrition Information:

Serving Size: 1 cup
Amount Per Serving:Calories: 319Total Fat: 10gUnsaturated Fat: 10gSodium: 53mgCarbohydrates: 51gFiber: 8gSugar: 14gProtein: 7g

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