Apple Crisp with Greek Extra Virgin Olive Oil
Many traditional Greek sweets, especially during periods of fasting, such as Lent, call for olive oil instead of butter. An apple crisp isn’t exactly traditional Greek food. I’ve “hellenized” a classic American dessert by adding two distinct greek flavors, that of olive oil and the scented geranium, arbaroriza in Greek, which Greek cooks often use when poaching fruit.
- 4 golden delicious Macintosh, or Granny Smith apples, peeled, cored, and cut into thin slices
- 5 tbsp. brown sugar
- 1 teaspoon cinnamon powder
- 2 scented geranium leaves if available; optional
For the crust
- 1 1/2 cups instant oatmeal
- 1/2 cup coarsely ground blanched almonds
- 1 cup whole-wheat flour
- 1 cup sugar
- ½ tsp. cinnamon powder
- 8 tbsp. Greek extra virgin olive oil
Lightly oil an ovenproof glass baking dish large enough to hold the apple slices (not in one layer, but so that they are about 2 inches / 5 cm deep). Preheat the oven to 375°F / 180°C.
Toss the apples with the brown sugar and cinnamon. Spread the apples in the prepared baking dish. If using scented geranium leaves, place them in two places, nestled between the apples.
In a separate bowl, mix together the oatmeal, almonds, whole wheat flour, sugar, cinnamon and olive oil. Spoon this mixture over the apples, evenly covering the surface. Bake the apple crisp for about 35 – 45 minutes, or until the topping has turned golden and crisp and the apples are soft.
Remove, let cool slightly and serve. Remove the scented geranium leaves if you happen to spoon them onto a plate with the crisp.