Fruit Crisp
This is a contemporary fruit crisp, with the topping cooked separately and set alongside the fruit on the plate. With fruit and oatmeal, could this possibly pass for breakfast?
Ingredients
- Topping
- Pecans - 1/2 cup, chopped
- Oatmeal - 1/6 cup
- Flour - 1/4 cup
- Sugar - 1/2 cup
- Zest of 1/2 lime
- Unsalted Butter - 1/4 pound (1 stick), softened
- Fruit
- Kiwis - 2, peeled and cut in half lengthwise
- Banana - 1, peeled
- Apple - 1
- Strawberries - 1 cup
- Cranberries - 1/2 cup
- Extra-Virgin Olive Oil - 1 tablespoon
- Zest and juice of 1 orange
- Sugar - 1 tablespoon
- Garnish
- Heavy (whipping) cream - 1 cup
- Sugar - 1 tablespoon
- Mint sprigs for garnish - 4
Instructions
To make the topping: Preheat the oven to 350 F. Line a baking pan with parchment paper. In a medium bowl, mix the dry ingredients and zest. Cut the butter into small pieces and mix the pastry with your fingers until it is the texture of meal. Press the mixture in a thin layer on the parchment paper. Bake 5 to 8 minutes, or until the topping is lightly colored. Remove from the oven, let cool a few minutes, and cut into diamonds or triangles while still warm.
To prepare the fruit: Cut the kiwi halves in slices. Slice the banana. Core the unpeeled apple and cut into small slices. Cut the strawberries into quarters vertically. In a large saute pan or skillet over medium heat, melt the butter and lightly saute the fruit. Add the zest and half of the sugar and cook until the liquid has cooked off.
To serve: In the deep bowl of a mixer, beat the remaining sugar and cream on high speed until it stands in peaks. Divide the fruit among four dessert plates. Place a piece of crisp next to the fruit, and top with a dollop of whipped cream. Garnish with mint.
