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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Red Wine Flourless Chocolate Cake with Goat Cheese Whipped Cream and Roasted Strawberries

As I was planning my February “month of chocolate” recipes, I knew that I wanted whatever recipe I shared this week to feel Valentine’s-y. As I started brainstorming recipes and ideas, I started thinking about just what Valentine’s Day actually feels like—is it fancy dinners at high-end steakhouses or pizza ordered in while watching movies on the couch? Is Valentine’s only meant for couples or for singles with great friends? I couldn’t develop a recipe that felt perfect for the holiday of love until I figured out what exactly this holiday is to me. As I thought through it, I think it’s all of these things and maybe more.

This year, Martin and I are celebrating 7 years of marriage and 10 years of dating (neither of which I feel old enough for, but that’s besides the point). We’ve never been ones to save fancy date nights for special holidays, and honestly, most of our favorite dinners have been shared with friends. Our first Valentine’s Day together, Martin packed a cute little picnic and we sat by a lake for an entire afternoon, talking and munching on Cape Cod chips. We’ve had grand plans of making gnocchi for Valentine’s Day, only for them to turn out mediocre at best, and most years, we end up celebrating Valentine’s Day on a day other than the 14th. This past year has been my favorite year of marriage. Work was the busiest as its ever been for Martin and I moved to Tennessee for four months to work in a restaurant, and even though being apart doesn’t sound super romantic, it was because it meant that we were pushing each other to pursue our dreams. We had the opportunity to walk alongside each other as we explored new challenges and opportunities. As I think about Valentine’s Day, I think that’s what we really celebrate. We celebrate those consistent relationships in our life, the ones that push us into new adventures, and the ones that walk beside us in the day to day. We celebrate the people that we love spending time with, at fancy dinners or in sweats on the couch. And when I think about a dessert fitting of the holiday, I think it should be something that sums all of that up—something as rich and special as those people in our lives, while still feeling comfortable and everyday.

In my opinion, flourless chocolate cake is the best dessert around. It’s thick and fudgy, and feels indulgent and decadent, but it’s fairly easy to put together and bakes up in one little layer—super approachable. I added red wine to the batter for an extra splash of luxury, roasted a bunch of strawberries and heaped mounds of goat cheese whipped cream on top. So however you celebrate (or don’t celebrate) Valentine’s Day this year, leave some room for cake.

Yield: makes one 9" round cake

Author: Anna Ramiz

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Red Wine Flourless Chocolate Cake

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

A rich, decadent flourless chocolate cake with red wine, topped with goat cheese whipped cream and roasted strawberries.

Ingredients

for the cake

• 12 oz (340 g) dark chocolate pieces
• 1 1/2 sticks (165 g) unsalted butter, cubed
• 1/2 cup (100 g) brown sugar
• 3 tbsp cocoa powder
• 3 egg yolks
• 1 tsp vanilla extract
• 1/4 cup red wine
• 1/2 tsp kosher salt
• 4 egg whites
• 1/2 cup (120 grams) granulated sugar

for the roasted berries

• 1 lb fresh strawberries, green tops removed
• 2 tbsp maple syrup
• 1 tbsp olive oil
• pinch of salt
• 2 tbsp red wine

for the goat cheese whipped cream

• 2.25 oz (65 g) goat cheese, softened
• 1 cup (8 oz) heavy cream
• 1/3 cup confectioner’s sugar
• splash of vanilla extract

Instructions

to make the cake

1. Preheat the oven to 325° F. Grease a 9” springform pan and line the bottom with a parchment paper round.
2. Fill a medium-large saucepan with about 2” of water. Place chocolate and butter in a large, heatproof bowl that fits snugly on top of the saucepan. Turn to medium-hight heat and melt chocolate and butter until smooth and homogenous. When completely melted, remove from heat.
3. While the chocolate and butter mixture is still hot, whisk in brown sugar. Let cool until temperature reaches a warm, room temp.
4. When mixture is slightly cooled, add egg yolks, vanilla, salt, and red wine. Whisk to combine. Sift in cocoa powder and whisk once more until mixture is homogenous. Set aside.
5. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, and begin mixing on medium-low speed until whites become frothy. Increase mixer speed to medium and stream in granulated sugar. When all of the sugar is added, increase mixer speed to high and whip until a medium-soft, silky meringue forms. The meringue is ready when you can pull the whip attachment from the bowl and the peak holds it’s general shape, but the top falls over on itself.
6. Place half of the meringue into the bowl with the chocolate and gently fold to combine. When mostly combined, add the rest of the meringue and continue folding until the mixture is all one color and no meringue streaks remain.
7. Transfer batter to prepared pan and bake for 50-55 minutes, until top is set and a toothpick inserted in the middle comes out mostly clean. Remove from the oven and all to cool in the pan for at least an hour.
8. To yield the cleanest slices, remove ring after 1 hour and transfer cake to the fridge for a bit, preferably overnight, until cake is completely set up.

to make the roasted strawberries

1. Preheat oven to 350° F and line a sheet pan with parchment paper.
2. Cut strawberries into halves or quarters, depending on the size of your berries. You want the pieces to be fairly large because they will get smaller as they roast. I did a mixture of halved and quartered berries. Place berries in a medium-sized mixing bowl.
3. In a small bowl, whisk together syrup, olive oil, and salt. Pour mixture over the berries and toss to coat.
4. Spread berries into an even layer on the baking sheet and roast for about 40 minutes, stirring every 15 minutes or so, until soft and fragrant.
5. Remove from oven and return to mixing bowl. Pour red wine over the warm berries and fold gently with a rubber spatula to coat. Set aside until you are ready to use.

to make the goat cheese whipped cream

1. Place the goat cheese in the bowl of a mixer fitted with the whisk attachment. Mix on medium-speed for 30 seconds or so, until goat cheese is soft and broken up.
2. Add heavy cream to the goat cheese and continue to mix on medium-low speed until the mixture begins to thicken slightly. (Make sure to scrape the bottom and sides of the bowl regularly to ensure that all the goat cheese gets combined and isn’t clumpy).
3. When the cream begins to thicken slightly, add powdered sugar and vanilla and increase mixer speed to medium-high. Whip until soft peaks form.

Notes:

to assemble: Spread fresh whipped cream over the top of the cooled cake. Spoon roasted berries and wine sauce on top. This is definitely best enjoyed with a big glass of a bold and jammy glass of red wine.

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