In Italy, the traditional baked fruit-based dessert is called a crostata. Although I love a crostata made with seasonal fruit for either dessert or breakfast, the “fruit crisp” that I discovered here is just as delicious and easier to make.
Fruit crisps are very similar to fruit crumbles, except that the crisps contain oats, making it a perfect breakfast food for me and my family. I like this dish for dessert with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream. You can also serve it with a dollop of plain yogurt for breakfast.
- 6 Granny Smith apples, or 4 apples and 2 peaches (see note*)
- ½ teaspoon cinnamon
- 4 tablespoons apple cider
- ½ cup brown sugar
- ½ cup sugar
- ¾ cup oats
- ¾ cup all purpose flour
- ½ cup cold salted butter, cut into pieces (you can also use unsalted butter and add a pinch of salt instead)
- 4 teaspoons of maple quinoa granola (or substitute 3 tablespoons of regular granola and one tablespoon of maple syrup)
- Preheat oven to 400 degrees F.
- Peel, halve and core the apples, then slice them into ¼-inch slices. Place in a 10 ½ x 7 inch baking dish or 6-8 individual ramekins.
- In a medium-size bowl, mix the ingredients for the crisp with your hands so the pieces of butter are incorporated well.
- Break the mixture into small chunks and evenly distribute over the fruit.
- Bake for 30-40 minutes, until bubbly and golden brown.
- Serve warm, or refrigerate overnight for a delicious breakfast treat.
*Note: You can also use Braeburn, Cortland or Jonagold apples when in season. Adjusting the quantity to 4 apples and 2 peaches works well in the late summer months.