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Red Fruit Olive Oil Breakfast Crisp

  • Intermediate
  • Dessert
Ingredients
For the 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 crisp 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
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup shredded coconut
  • 6 tbsp Monini Umbria PDO Extra Virgin Olive Oil
  • 2 tbsp maple syrup
Preparation
  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 Monini Umbria PDO EVOO and maple syrup until combined. Add the Monini Umbria PDO EVOO 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.
  6. Serve warm with vanilla ice cream and a drizzle of Monini Umbria PDO EVOO.
Add an extra touch
Regional Umbria PDO Extra Virgin Olive Oil
CHEF
recipe developer Anna Ramiz
recipe developer and food photographer Anna Ramiz (@gatheredatmytable)