Vegan Breakfast Apple Crisp

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