Why I love it: This crisp makes a delicious dessert that’s bursting with great flavors. Both the fruit mix and the topping are quick and easy to put together and can be prepared in advance. Because it’s a one-dish dessert cleanup is easy too!
To license this image please contact me at firstname.lastname@example.org.
I’m not a big fan of raw fruit but I am a huge fan of fruit crisps. What an incredible transformation they are. You start with hard, boring apples and tart, twist-your-face-into-a-grimace raspberries and end with a juicy, crispy, warm, sweet and flavorful dish of deliciousness. I think I could finish my dinner with a fruit crisp every night and not get tired of it. (As a matter of fact, I made the crisp I have here three times this week already).
I flavored the fruit with freshly grated ginger and ground cardamom and topped it with a hazelnut streusel. The nuts add great flavor and crunch, so don’t be tempted to skip them. You can make both the fruit mix and the streusel in advance and then keep them in the fridge for several hours. Once you’re ready, you bake the crisp for about an hour and then serve it warm with whipped cream or vanilla ice cream (or indeed both. I mean, why not!)
- 2 Gala apples, peeled, cored and cut into ½–inch chunks
- 12 ounces fresh raspberries
- 1 teaspoon grated fresh ginger root
- ½ teaspoon ground cardamom
- 1 teaspoon cornstarch
- 2 teaspoons brown sugar
- 3 tablespoons rolled oats
- ¼ cup all-purpose flour
- 3 tablespoons chopped hazelnuts
- 3 tablespoons brown sugar
- pinch of salt
- 2 tablespoons unsalted butter
- Heat the oven to 375 degrees F.
- Toss apples, raspberries, ginger, cardamom, cornstarch and 2 teaspoons brown sugar in a bowl.
- Fill into baking pan(s).
- Add oats, flour, hazelnuts, 3 tablespoons brown sugar and salt to a bowl.
- Cut in the butter with a pastry cutter.
- Sprinkle the mix over the fruit.
- Bake until the topping is golden-brown (about 1 hour).
- Serve with whipped cream and/or vanilla ice cream.
Food Photography and Styling: Since this is not an elegant but more of a rustic dessert I went with a rustic wood set and kept the styling very casual. The hazelnuts are really important to me in this recipe and you can’t see them in the streusel so I put some whole nuts, some shells and some chopped hazels in the composition. I took the second photo first and really liked it but I thought you couldn’t really see the actual food very well so I took another photo at a steeper angle.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.