Fustini's Oils and Vinegars
Fruit Crisp with Fustini's Cinnamon Pear Balsamic Reduction

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Fruit Crisp with Fustini's Cinnamon Pear Balsamic Reduction

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Fruit Crisp with Fustini's Cinnamon Pear Balsamic Reduction


Submitted by Maxine Ferris, Traverse City, MI

Servings6

Ingredients

  • 6-8 cups cored and sliced apples or pears or a combination of both
  • 1 cup raisins
  • juice from 1 lemon
  • ¼ cup Great Lakes Bee Honey
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
Topping
  • 1 cup rolled oats (not quick-cooking)
  • 1 cup chopped walnuts, toasted for 10 minutes
  • ½ cup whole wheat flour
  • ½ cup Fustini's Delicate SELECT olive oil
  • ¼ cup firmly packed light or dark brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
Cinnamon Pear Reduction

1 cup Fustini's Cinnamon Pear balsamic


Directions

Step 1. 

Preheat oven to 350°F. Combine apples or pears, raisins, lemon juice, Great Lakes honey, cinnamon and allspice in a medium bowl then pour into an 8 or 9 inch, un-greased, deep dish, baking pan. 


Step 2.  Topping

In another bowl combine oats, walnuts, flour, Fustini’s Single Varietal olive oil, sugar, cinnamon, nutmeg, allspice and salt. Mix together until the topping is crumbly and has the texture of lumpy, wet sand. If it is too dry add a couple of teaspoons of water. Sprinkle the topping over the fruit mixture and bake for about 40 to 50 minutes or until fruit is soft and can be pierced easily with a toothpick.


Step 3.  Cinnamon Pear Balsamic Reduction

Place Fustini's Cinnamon Pear balsamic in a small sauce pan and bring to a boil. Reduce heat to a simmer, whisking constantly while reducing volume by 50 percent, then let the reduction cool.


Step 4. 

Place the Fruit Crisp hot, warm or cold, topped with ice cream of your choice, in a bowl and drizzle the reduced Fustini’s Cinnamon Pear reduction over the top.


Step 5. 



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