Olive Oil Granola Fruit Crisp

A very easy, accidentally vegan summer fruit crisp recipe. Bright summer berries are topped with crunchy olive oil granola and then baked until bubbly.

summer berries and an olive oil granola fruit crisp

I have three criteria for summer desserts. 1) FRUIT! Give me all the berries, cherries, and stone fruit that the season has to offer. 2) Simple is better- I want easy, toss together, pantry recipes that can be made quickly, adapted easily, and shared with a crowd. 3) Topped with ice cream. All good summer desserts should be able to be topped with a big scoop of ice cream.

Lucky for us, today’s new recipe meets all of our stringent summer dessert criteria. This olive oil granola fruit crisp, is ridiculously easy to mix together, is accidentally vegan and can very easily be made gluten-free. 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.

what is a fruit crisp

When it comes to a baked fruit dessert (ie. cobblers, crisps, crumbles), it’s all about the topping. 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.

Again, these are my personal working definitions and opinions may vary (we haven’t even included buckles and clafoutis!). Ultimately, a fruit crisp consists of fresh summer fruit topped with a lighter, crunchy layer, making it 100% okay to eat this for breakfast.

how to make an olive oil granola fruit crisp

You guys know how I feel about olive oil in baking. I was actually thinking about it the other day and I think that olive oil might be my number 1 favorite baking ingredient. It’s ridiculously versatile and I just love the tiny, savory quality it gives to sweet recipes. It’s the simplest way I know to elevate a recipe.

For the crisp topping, olive oil and maple syrup (you could use honey) are whisked together and then poured over a bowl of granola-esque goodies—oats, walnuts, coconut, brown sugar. There is a touch of flour in this recipe, which helps to bind everything together, but you could easily substitute buckwheat flour or a cup-for-cup gluten free flour. Everything is tossed together until just moistened and then spooned over some macerated berries. It’s baked until crispy and golden and bubbly, then topped with vanilla ice cream, a glug of olive oil, and a pinch of flaky salt.

You can very easily use another fruit, like peaches or cherries or nectarines. I recommend eating this outside for maximum summer vibes.

Yield: makes one 9" pie dish

Author: Anna Ramiz

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Olive Oil Granola Fruit Crisp

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A very easy, accidentally vegan summer fruit crisp recipe. Bright summer berries are topped with crunchy olive oil granola and then baked until bubbly.

Ingredients

for the berry filling

• 1 lb fresh strawberries, quartered
• 6 oz fresh raspberries
• 6 oz fresh blueberries
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• Juice of 1/2 of a lemon

for the olive oil granola topping

• 1 cup rolled oats
• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 tbsp high-quality, fruity olive oil
• 2 tbsp maple syrup
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup shredded coconut

Instructions

1. Preheat the oven to 350° F.
2. In a small bowl, whisk together granulated sugar and cornstarch to break up any clumps.
3. Place fruit in a large bowl and toss with sugar and cornstarch mixture. Add lemon juice and toss to coat. Let macerate while you prepare the topping.
4. In a large bowl, whisk together oats, flour, brown sugar, cinnamon, salt, walnuts, and coconut. In a smaller bowl, whisk together olive oil and maple syrup until combined. Add the olive oil and maple syrup to the dry ingredients and use a rubber spatula to stir well, until everything is moistened.
5. Pour fruit into a deep 9” round baking dish. Place crumble topping in an even layer on top of the fruit and bake for 40-45 minutes, until fruit is bubbly and topping is deeply golden brown. Let cool for 15-20 minutes, and then serve warm with vanilla ice cream and a drizzle of olive oil.

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Goat Cheese and Roasted Raspberry Crumble Ice Cream

Have y’all ever been to a Jeni’s Ice Cream? If you haven't, you’re missing out. The franchise started in Ohio, but they have locations all over the Midwest and Southeast (and even California now according to the website!). We discovered Jeni’s a few years back while living in Nashville, where the ice cream shop has a cult following. It doesn’t matter if it’s 90° F and sunny or 35° F and snowy, you could always spot any Jeni’s location because of the line snaking out of the front door and down the sidewalk. They have a whole bunch of unique flavors that change seasonally, but my absolute favorite was a Goat Cheese and Red Cherries Ice Cream that only made it’s appearance in late Spring/early Summer. Usually, around mid-May, I would start seeking out Jeni’s trips to see if this perfect flavor had made it’s appearance on the board yet and get as much as I could before it disappeared at the end of cherry season. For all of the times that I went with high hopes of finding the goat cheese ice cream only to find it’s space on the flavor board empty, there was Brambleberry Crisp. Ribbons of dark, juicy berries, swirled with cobbler chunks, and although it wasn’t the goat cheese and red cherries, it made a pretty great second choice.

This ice cream is a mash-up of these two favorites. The tangy goat cheese gives almost a cheesecake flavor to the ice cream base, while bright summer raspberries are roasted until they are dark fuchsia and stirred in with chunks of crumble topping. The best part is that this ice cream can be made with or without an ice cream maker. Like all of my ice cream recipes here on the blog, it’s a creme anglaise base that gets chilled, whipped, and frozen—no churning necessary. But, if you’re one of the blessed few who has an ice cream maker at home, the base can be added to your machine and churned following the instructions on your ice cream maker. It’s a perfect summer treat for those of us without a Jeni’s around the corner.

Goat Cheese and Roasted Raspberry Crumble Ice Cream

Yield: 1 quart ice cream

Ingredients: 

for the ice cream base

2 cups (460 g) heavy cream

3/4 cup granulated sugar

4 egg yolks

pinch of salt

1/2 tsp vanilla extract

2.5 oz goat cheese

for the roasted raspberries

10 oz raspberries

2 T granulated sugar

for the crumble 

1/4 cup (35 g) all purpose flour

1/2 cup (50 g) rolled oats

3 T (40 g) brown sugar

1/2 tsp cinnamon

1/4 tsp kosher salt

4 T (57 g) unsalted butter, cold and cubed

Procedure: 

to make the ice cream: 

1. In a medium saucepan, heat cream over medium-low heat until it is beginning to bubble around the edges of the pan and is hot to the touch. 

2. While the cream is heating, whisk together salt, vanilla, egg yolks, and sugar in a large bowl. When the cream is hot, slowly stream it into the egg mixture, whisking continually the whole time. Transfer the entire mixture back into the saucepan and return to heat. 

3. Cook, stirring continually with a wooden spoon, over low-medium heat until anglaise sauce is thickened, but do not bring to a boil. You can test if the sauce is ready by wiping your finger through the sauce along the back of the wooden spoon. If the line your finger creates holds, the sauce is ready. If it drips, continue cooking. 

4. When the sauce is sufficiently thickened, strain into a large mixing bowl, whisk in goat cheese until melted and combined, cover, and refrigerate.

5. Whipping and chilling: When the anglaise sauce is cold, transfer to a mixer and begin whipping. Whip until soft peaks form and then return to the refrigerator.  

to make the roasted raspberries:

1. Combine raspberries and granulated sugar in a cast-iron skillet or glass baking dish. Bake at 400° F for 15 minutes. After 15 minutes, gently stir raspberries and continue baking for another 10-15 until bubbly and softened. Set aside to cool.

to make the crumble: 

1. Preheat oven to 350° F. Line a small baking sheet with parchment paper and set aside. 

2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, oats, sugar, cinnamon, and salt. Mix on low speed for 30 seconds to combine. 

3. Add cold butter to flour mixture and mix on medium speed until butter is evenly distributed and completely incorporated. (If making ahead of time, the crumble mixture can be stored in the refrigerator for up to three days.)

4. Press crumble mixture in an even-layered disc or rectangle on your prepared baking sheet. Bake for 10 minutes, rotating the pan halfway through, until golden brown on the edges. Remove from oven and allow to cool completely on the pan and then use your hands to break up into chunks. 

to assemble ice cream: 

1. After whipping the creme anglaise to soft peaks, use a rubber spatula to gently fold in the cooled roasted raspberries and sprinkle in the crumble mixture. (Make sure to mix only until everything is evenly distributed, but that ribbons and streaks of raspberry remain.)

2. Spread ice cream in an 8x8 pan or a loaf pan, cover the dish with plastic wrap and freeze overnight (8-12 hours). 

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Buckwheat and Black Plum Crumble

This might be my favorite recipe of the spring. It’s simple, crumbly, and just look at that shade of pink! Plums are just the most beautiful and magical little fruits. This is my go to crumble topping and it’s the very best time of year for fruit crumbles. They can be adapted for any fruit you have on hand, require very few ingredients, can be made ahead of time and warmed up….really the possibilities are endless. This recipe uses black plums because there was a bounty of them a few weeks ago at my local market, but you can easily substitute any stone fruit (peaches, pears), apples, or berries or cherries. The important thing to remember when working with baked fruit desserts is to adjust your sugar and cornstarch levels based on the natural sweetness and liquid of the fruit you are working with. Taste your fruit first! If your plums are on the riper side and are fairly sweet when you bite into them, reduce the sugar a bit. If they’re on the tarter side, increase it to your preference. Fruits with a higher liquid content will produce more juice when macerating and baking, so a little more cornstarch may be needed for berries or cherries.

I love the addition of buckwheat flour to this crumble topping; it provides a nuttiness and complexity to an otherwise ordinary dessert. (It also makes this dessert gluten free, which can be helpful if you are sharing with friends.) If you don’t have buckwheat flour on hand, feel free to substitute all purpose flour, spelt flour, or whole wheat flour. I like a hefty crumble to fruit topping so this recipe makes a hearty amount. If you want to use less topping, the crumble can be stored in a sealed container in the freezer for up to 3 months.

Buckwheat and Black Plum Crumble

Yield: 4 small ramekins 

Ingredients: 

for the filling

1.5 lbs (about 3) large black plums, sliced

2 T (30 g) granulated sugar

2 T (30 g) brown sugar

1 T lemon juice

1 1/2 tsp cornstarch

for the topping

1/4 cup (35 g) buckwheat flour

1/2 cup (50 g) rolled oats

3 T (40 g) brown sugar

1/2 tsp cinnamon

1/4 tsp ground cardamom

1/4 tsp kosher salt

4 T (57 g) unsalted butter, cold and cubed

Procedure: 

1. Place plum slices in a large bowl. Add sugar, brown sugar, and lemon juice and toss to combine. Let sit about 30 minutes, while you make the crumble. 

2. In the bowl of a stand mixer fitted with the paddle attachment, combine buckwheat flour, oats, sugar, cinnamon, cardamom, and salt. Mix on low speed for 30 seconds to combine. 

3. Add cold butter to flour mixture and mix on medium speed until butter is evenly distributed and completely incorporated. (If making ahead of time, the crumble mixture can be stored in the refrigerator for up to three days.)

4. Add cornstarch to plums and stir to incorporate. 

5. Preheat oven to 350° F. Divide fruit evenly among four small ramekins (or place in a 10” cast iron). Top with each with a thick layer of buckwheat crumble.

6. Bake for 35-40 minutes until fruit is bubbly and topping is golden brown. Let cool slightly and serve warm with ice cream. 

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