Apple Crisps with Olive Oil Crumble
Vegetable Foil Packets
November 1, 2020
Olive Oil Hot Fudge Sauce by Jessie Sheehan
November 5, 2020
Apple Crisps with Olive Oil Crumble
In this recipe for Apple Crisps, we use an olive oil crumble topping that's amazingly delicious and flavorful. A perfectly portioned party dessert, especially for Thanksgiving, these crisps are easy and crowd pleasing.
Pair Recipe with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
Similar Colavita Recipes:
Mixed Berry Crisps with Olive Oil Crumble by Jessie Sheehan
Apple Crumb Pie with Olive Oil Crust by Jessie Sheehan
For more delicious recipes by Jessie Sheehan, please visit her website at:
https://www.jessiesheehanbakes.com/
Ingredients
Directions
Preheat the oven to 375°F. Have read 4 six-ounce ramekins. Or a 2-quart baking dish.
To make the crumble, whisk the flour, sugar, salt and baking powder together in a medium mixing bowl. Add the oil and stir to combine with a wooden spoon or flexible spatula – or better yet, use your fingers, pinching the crumble together to form clumps. Place in the freezer while you prepare the apples.
To make the filling, place the sugar, cinnamon, salt, and arrowroot powder in a large bowl and whisk to combine. Peel and core the apples and slice them quite thin, about 1/4 inch thick. Place them in the large bowl, tossing them in the sugar mixture to cover.
Divide the apples between the ramekins or place in the 2-quart dish. Sprinkle the crumble on top, clumping it together with your fingers before doing so to avoid a sandy topping. If you are using ramekins, you may not use all of the crumble. Lucky you. Freeze it for a rainy day.
Sprinkle generously with Turbinado sugar. If using ramekins, place on a baking sheet, before baking for 30 minutes, rotating at the halfway point. The crisps are ready when the fruit is bubbling and the topping is nicely browned. Let cool briefly before serving with a drizzle of heavy cream or vanilla ice cream.
The crisps will keep lightly wrapped in plastic wrap on the counter for a day or two, or in the refrigerator for a tad longer. Reheat briefly in the oven at 350°F.
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Ingredients
Directions
Preheat the oven to 375°F. Have read 4 six-ounce ramekins. Or a 2-quart baking dish.
To make the crumble, whisk the flour, sugar, salt and baking powder together in a medium mixing bowl. Add the oil and stir to combine with a wooden spoon or flexible spatula – or better yet, use your fingers, pinching the crumble together to form clumps. Place in the freezer while you prepare the apples.
To make the filling, place the sugar, cinnamon, salt, and arrowroot powder in a large bowl and whisk to combine. Peel and core the apples and slice them quite thin, about 1/4 inch thick. Place them in the large bowl, tossing them in the sugar mixture to cover.
Divide the apples between the ramekins or place in the 2-quart dish. Sprinkle the crumble on top, clumping it together with your fingers before doing so to avoid a sandy topping. If you are using ramekins, you may not use all of the crumble. Lucky you. Freeze it for a rainy day.
Sprinkle generously with Turbinado sugar. If using ramekins, place on a baking sheet, before baking for 30 minutes, rotating at the halfway point. The crisps are ready when the fruit is bubbling and the topping is nicely browned. Let cool briefly before serving with a drizzle of heavy cream or vanilla ice cream.
The crisps will keep lightly wrapped in plastic wrap on the counter for a day or two, or in the refrigerator for a tad longer. Reheat briefly in the oven at 350°F.