Apple, Fig and Vidalia Onion Breakfast Crisp

By • November 18, 2014 0 Comments

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Author Notes: Several years ago, my dad made a vidalia onion pie. It sounded weird, but it tasted really similar to apple pie. I have a large bag of dried calimyrna figs in the pantry that I needed to use up. So this recipe was born. The figs are very remniscient of raisins, but a little crunchier due to the seeds. If you can’t find or don’t want to buy figs, you can substitute raisins. This recipe is vegan and gluten free. I’m not vegan or gluten free, but somehow a lot of my recipes turn out that way. You can easily substitute ghee or butter for coconut oil and any kind of milk for almond milk. You can also use just about any variety of apple. I would recommend not substituting a different type of onion for the Vidalia though. Vidalia onions are naturally sweeter and add a great savoriness without making it really ‘oniony.’ The chia seeds are totally optional. You can use another kind of seed or none at all if you rather. I was trying to add some texture and a little protein/Omega-3s.Kallie Schaefer


Serves 4-6

For the filling

  • 3 Granny Smith Apples, peeled and diced
  • 1 Vidalia Onion, diced
  • 1 teaspoon Salt
  • 3 tablespoons Coconut Oil
  • 10 Dried Figs, diced
  • 1 tablespoon Fresh Ginger, minced
  • 2 teaspoons Cinnamon
  • 1/4 cup Brown Sugar

For the topping

  • 2 cups Oatmeal
  • 1/4 cup Chia Seeds
  • 2 tablespoons Coconut Oil, melted
  • 3 tablespoons Almond Milk
  • 1 teaspoon Cinnamon
  • 2 tablespoons Brown Sugar
  1. In a large pan over medium heat, add the coconut oil, apples, onion and salt
  2. Cook until the apples are soft, stirring occasionally — about 10 minutes
  3. Add the figs, ginger and cinnamon and cook for 4-5 more minutes, stirring occasionally
  4. Stir in the brown sugar and pour into a 9" pie pan or an 8"x8" baking pan
  5. In a medium bowl, mix together the oatmeal, chia seeds, melted coconut oil, almond milk and the additional cinnamon and brown sugar
  6. Pour over the apple mixture and spread evenly with a spoon
  7. Bake at 400 for 15 minutes
  8. Allow to cool for 5 minutes, enjoy!

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