I was actually thinking about it the other day and I think that olive oil might be my number 1 favorite baking ingredient. You guys know how I feel about olive oil in baking.
#Fruit crisp how to#
how to make an olive oil granola fruit crisp Ultimately, a fruit crisp consists of fresh summer fruit topped with a lighter, crunchy layer, making it 100% okay to eat this for breakfast. According to my personal dictionary of dessert words, the definitions for each are as follows: cobbler- fruit topped with a biscuit or cake like topping (this would include a liquid ingredient, like buttermilk or heavy cream, in the recipe), crumble- fruit topped with a thick, streusel like topping (when developing recipes, if I include cold butter, I generally consider it a crumble), and crisp- a lighter streusel topping, generally with oats and some sort of nut.Īgain, these are my personal working definitions and opinions may vary (we haven’t even included buckles and clafoutis!). cobblers, crisps, crumbles), it’s all about the topping. When it comes to a baked fruit dessert (ie. The crumble topping is so versatile and you can use it with any of your favorite fruits, and fruit crisps and vanilla ice cream go together like PB&J. This olive oil granola fruit crisp, is ridiculously easy to mix together, is accidentally vegan and can very easily be made gluten-free. Lucky for us, today’s new recipe meets all of our stringent summer dessert criteria. All good summer desserts should be able to be topped with a big scoop of ice cream. 2) Simple is better- I want easy, toss together, pantry recipes that can be made quickly, adapted easily, and shared with a crowd. 1) FRUIT! Give me all the berries, cherries, and stone fruit that the season has to offer. Refresh in the oven at the same temperature for 10-15 minutes if they soften during storage.I have three criteria for summer desserts. Store in an airtight container for up to 2 days, keeping the pineapple slices separate as they are softer. Put the apple and pear slices on a cooling rack press the pineapple crisps into a cupcake tray to increase the curl, if you wish. The apple and pear slices will take 1 hour-1 hour 30 minutes, the pineapple slices more like 2 hours. Lay them out on the lined trays and bake until they feel dry and start to curl up at the edges, turning them over once or twice during the process. To make the pineapple crisps, peel and cut whole round slices from the pineapple, using a large sharp knife (not a mandoline) to cut the thinnest possible slices.ĭrain the apple and pear and pat all the fruit slices as dry as possible on kitchen paper. Soak for 5 minutes or so while you prepare the pineapple. Add the apples to the pink water and pears to the green water, mixing to coat evenly. Or, cut them by hand with a long-bladed knife the cooking time will be longer for thicker slices. Using a mandoline, cut the pear and apple as thinly as possible, slicing through the core (vertically for the pear, horizontally for the apple). Add about 12 drops of the green food colouring to one bowl and red to the other. Take 2 shallow bowls and put 4 tablespoons of water and 1 tablespoon of lemon juice in each. Preheat the oven to 120☌, fan 100☌, gas 2 and line 3 baking trays with baking paper.
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