Vegan Breakfast Apple Crisp

Preheat the Oven + Prepare the Filling
2 Preheat the oven to 350°F. Spray a large baking dish with nonstick cooking spray, and set aside.
3 In a large glass bowl, combine the sliced apples and the pomegranate arils. Toss with a rubber spatula until mixed.x
4 Pour the orange juice, maple syrup and lemon juice over the mixture.
5 Stir until every piece of fruit has been coated.
6 Pour the fruit mixture into the prepared baking dish, and set aside.
Make the Topping
9 In another large glass bowl, measure out the old-fashioned rolled, chopped pecans ground cinnamon and salt. Using a rubber spatula, toss until combined.
10 Pour in the maple syrup and coconut oil, stirring until every piece of oatmeal and nut has been coated. (It should be pretty wet.)
11 Using your fingers, pick up small pieces of the topping. Sprinkle the topping over the prepared apple-pomegranate mixture.
12 Top with additional cinnamon.
Bake the Crisp
15 Transfer the baking dish to the preheated oven, and bake uncovered on the middle rack for 45 minutes.
16 Raise the temperature to 375°F, and bake for an additional 15 to crisp up the topping.
17 Remove from the oven, and let cool before serving!