It’s true, peeps. I had no idea one could make a crumble topping for a berry crisp with olive oil instead of butter – I mean, did you? – and I could not be happier with my discovery. As you might have guessed, I made the discovery while planning for my weekly “baking with olive oil” video that I do with my pals over at Colavita Olive Oil. (And that you can watch here). And I won’t lie: I was skeptical. I though the crumble might not hold together without the butter and I wasn’t sure what the taste would be like without that “melt in your mouth” buttery vibe of a topping made with butter.
Well, I am here to assure you that a crumble topping made with olive oil holds together swimmingly and that the taste is fantastic atop a berry crisp. Several taste testers (okay, my parents, who came for a (socially distanced) visit) could not even tell that I had used olive oil instead of butter, for better or worse – and they ate the crisps for dessert after dinner and again for breakfast the next morning, so I am extra proud of them for that).
I actually thought the crumble topping tasted very much of olive oil and I loved the flavor. But if you think you might want a more neutral flavor, just use Colavita’s olive oil for baking, which is quite mild. I used their Premium Selection, in case you were wondering. The crumble miraculously stays together in little clumps (use your fingers to squeeze the crumble into clumps before placing them on the crisps). I like to sprinkle the top of the crumble generously with Turbinado sugar for sparkle and crunch. And, I should probably mention that the olive oil makes this recipe vegan (though that was not intentional), in case that is how you roll
Mixed Berry Crisp with Olive Oil Crumble
- For the olive oil crumble
- 1 1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp kosher salt
- 1 1/4 teaspoons baking powder
- 7 tablespoons Colavita Olive Oil
- For the berries
- 6 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 4 cups mixed berries fresh or frozen
- Turbinado Sugar for sprinkling
- Heavy cream for serving
- Preheat the oven to 375°F. Have read 4 six-ounce ramekins. Or a 2-quart baking dish.
- To make the crumble, whisk the flour, sugar, salt and baking powder together in a medium mixing bowl. Add the oil and stir to combine with a wooden spoon or flexible spatula – or better yet, use your fingers, pinching the crumble together to form clumps. Place in the freezer while you prepare the berries.
- To prepare the berries, in a large bowl, whisk together the sugar, cornstarch and salt. Add the berries and using a wooden spoon or a flexible spatula (or your hands – yes: this is a theme) toss the berries in the dry ingredients to coat.
- Divide the berries between the ramekins or place in the 2-quart dish. Sprinkle the crumble on top, clumping it together with your fingers before doing so to avoid a sandy topping. If you are using ramekins, you may not use all of the crumble. Lucky you. Freeze it for a rainy day.
- Sprinkle generously with Turbinado sugar. If using ramekins, place on a baking sheet, before baking for 30 minutes, rotating at the halfway point. The crisps are ready when the fruit is bubbling and the topping is nicely browned. Let cool briefly before serving with a drizzle of heavy cream or vanilla ice cream.
- The crisps will keep lightly wrapped in plastic wrap on the counter for a day or two, or in the refrigerator for a tad longer. Reheat briefly in the oven at 350°F.