Apple crumble recipe with olive oil

We infuse traditional festive apple flavor by adding homemade olive oil, a recipe you won’t want to miss this season.

This dish is easy to prepare: all you need is ten minutes to prepare the compli and apple, then let the dessert bake in small tins for thirty minutes. These potatoes are the perfect dessert for festive occasions, a group of people, or when you’re in the mood for a dairy-free dessert.

Recipe developer: Jesse Sheehan

Preparation time: 10 minutes

bake time: 30 minutes

Apple chips with olive oil crumbs

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To prepare the olive oil crumbs:

  • 1 cup all-purpose flour
  • Half a cup of granulated sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 7 tablespoons Colavita olive oil
  • fast absorbing sugar

To prepare the apple:

  • Half a cup of granulated sugar
  • ½ teaspoon freshly ground cinnamon
  • pinch of table salt
  • 3 teaspoons arrowroot powder, or cornstarch
  • 1 pound baked apple, about 3 large apples

To apply:


  1. Heat the oven to 375 degrees Fahrenheit. I’ve read 4 bowls that are six ounces. Or a 2-liter baking dish.
  2. To make the kofta, whisk the flour, sugar, salt, and baking powder together in a medium-sized mixing bowl. Add the oil and stir to combine with a wooden spoon or a flexible spatula—or better yet, using your fingers, pressing the breadcrumbs together to form clumps. Put it in the freezer while you prepare the apples.
  3. To prepare the filling, place the sugar, cinnamon, salt, and arrowroot powder in a large bowl and mix well. Peel and core the apples and cut them into very thin slices, 1/4 inch thick. Place them in a large bowl, and toss them in the sugar mixture to coat them.
  4. Divide the apples between bowls or place them in a 2-quart saucer. Sprinkle the crumbs on top, collecting them with your fingers before doing this to avoid a sandy layer. If you are using ramekins, you may not use all of the cooked pieces. You are lucky. Freeze it for a rainy day.
  5. Sprinkle generously with turbinado sugar. If using ramekins, place on a baking sheet, 30 minutes before baking, rotating halfway through. The chips are ready when the fruit has boiled and the toppings are nicely browned. Let cool briefly before serving with a sprinkle of heavy cream or vanilla ice cream.
  6. Lightly wrapped potato chips stay in plastic wrap on the counter for a day or two, or in the refrigerator for a little longer. Reheat briefly in the oven at 350°F.


Calories 474 | Total Fat 16.7 g | Saturated fat 2.4 g | sodium 390 mg | Total Carbohydrates 83.9 g | Dietary fiber 2.2 g | Total sugars 60.1 g | protein 2.9 grams | Calcium 51 Eng | Iron 2 mg | Potassium 193 mg |

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