Vegan Olive Oil Apple Crisp
Recipe and imagery courtesy of Cosette's Kitchen
Crumble
- 1 cup whole oats
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup chopped pecans or walnuts (optional)
- 1 tsp ground cinnamon
- ¼ tsp Durant Kitchen Himalayan Salt
- ½ cup Durant Olive Mill Arbequina, Koroneiki, or Estate Blend Extra Virgin Olive Oil
Apple Filling
- 8 large apples (granny smith are ideal to balance the sweetness), peeled and chopped into 1” pieces (about 830 grams)
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 3 tbsp all-purpose flour
- Preheat oven to 375 degrees.
- In a large bowl, add all your dry crumble ingredients, mix well then add in your Durant Arbequina Extra Olive Oil and mix until large clumps form. Set aside.
- In another large bowl, add diced apples and spices for your apple mixture. Let stand for 5 minutes then using a slotted spoon, place in a 10” cast iron skillet, leaving the excess liquid in the bowl.
- Top your apples with crumble mixture and place cast iron in the oven to bake for 45-55 minutes in center of oven until apple mixture begins to bubble and crumble is browned. If crumble begins to brown too fast, drape with a sheet of foil to finish baking.
- Remove from oven, let cool slightly. Scoop and top with ice cream!
Enjoy!
