Apple Crisp with Olive Oil Caramel

Ingredients

Preparation

FOR THE TOPPING

1. In a large bowl, add the oats, flour, granulated sugar, light brown sugar, salt, and cinnamon. Toss well to combine.
2. Add the unsalted butter cubes to the mixture. Using your fingertips, press the butter into the dry mixture until completely incorporated. Cover and set aside in the fridge.

FOR THE OLIVE OIL CARAMEL

1. In a small bowl, whisk together the olive oil and maple syrup until the preparation becomes silky smooth.
2. Reserve ½ cup of the caramel for the garnish and set the rest aside.

1. Preheat the oven to 350 °F.
2. In a large pan, warm up 250 ml (1 cup) of the olive oil caramel on medium-high heat.
3. Add half the apple wedges to the pan and toss to coat with the caramel. Cook for a few minutes until the apples just start to soften. Add the rest of the apples and fold in. Add vanilla extract and cook for another 5–7 minutes, or until apples are softened.
4. In a small bowl, combine the cornstarch with a bit of water and stir until fully incorporated.
5. Pour the cornstarch slurry into the apple mixture and continue to cook for 5 minutes or until the sauce has thickened.
6. Divide the apple mixture among 8 ramekins and flatten with a spatula to form an even layer.
7. Sprinkle on the oats topping and bake in the preheated oven for 10–15 minutes. Let the crisp cool for about 5 minutes before serving.
8. Top each portion of apple crisp with a scoop of Italian-style gelato and drizzle on some of the reserved olive oil caramel. Buon appetito!