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Wholesome Summer Fruit Crisp

Fruit Crisp with Date, Walnut, Olive Oil Topping

This wholesome fruit crisp is one to add to the archives, since you'll want to return to it again and again. It's full of healthy upgrades, including whole-grain flour, oats, dates, and olive oil. It's still very much dessert and entirely delicious. Use any strone fruit if making this during the summer and apples or pears during the off-season.

Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 350 kcal
Author Katie Morford

Ingredients

Crisp Topping

  • 5 pitted Medjool dates (6 if they’re not very big)
  • ⅓ cup walnuts,
  • ½ cup whole-wheat pastry flour (or GF all-purpose flour)
  • 1/4 cup rolled oats
  • ¼ cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 tablespoons mild/fruity extra-virgin olive oil (don't use a grassy/peppery oil)
  • 2 tablespoons melted butter
  • ¼ teaspoon kosher salt

Fruit Filling

  • 7 cups cut fruit (3/4-inch cubes or 1/3-inch wedges), such as apples, peaches, nectarines, apricots, pears, or plums
  • 1 heaping cup blueberries/wild blueberries or blackberries (use frozen, not defrosted, if needed)
  • 1 tablespoon lemon juice
  • 2-3 tablespoons packed brown sugar
  • 1 tablespoon cornstarch or arrowroot

Instructions

  1. Preheat oven to 350 F.

  2. Put the dates In a food processor with a metal blade. Plus about 25 times to break the dates into smaller pieces. Add the walnuts and run the food processor until the dates are in tiny pieces. You want the walnuts to be in pieces, not processed into crumbs.

  3. Transfer to a medium bowl. Add the flour, oats, brown sugar, cinnamon, cardamom, and salt. Stir well. Drizzle the olive oil and butter over the mix and stir again to thoroughly moisten the ingredients. Add a drizzle more olive oil if it seems dry.

  4. In a large bowl, put the fruit, lemon juice, brown sugar, and arrowroot and toss until the fruit is evenly coated. Taste and add a little more brown sugar if the fruit is fairly tart. Transfer to an 8x8 or 7x9-inch baking pan or similar sized an oval dish. Sprinkle the Crisp Topping over the fruit.

  5. Cover with foil and bake for 35 minutes. Remove foil and continue to bake until deeply browned on top with tender fruit and bubbling juices on the inside. Figure another 15 to 30 minutes.

  6. Serve as is or with a scoop of ice cream or dollop of my Yogurt Whipped Cream or Crème Fraîche Whipped Cream (see notes).

Recipe Notes

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