Apple Crisp with Olive Oil Caramel - Stefano Faita

Name: Apple Crisp with Olive Oil Caramel - Stefano Faita
Ingredients: 500 ml (2 cups) old-fashioned oats; 125 ml (½ cup) all-purpose flour; 80 ml (⅓ cup) granulated sugar; 80 ml (⅓ cup) light brown sugar; 5 ml (1 tsp) salt; 5 ml (1 tsp) ground cinnamon; 180 g (¾ cup) cold unsalted butter, cut into ½-inch cubes; 180 ml (¾ cup) Stefano extra virgin olive oil; 180 ml (¾ cup) maple syrup; 3 lb (1.4 kg) semi-sweet, semi-tart apples such as Honeycrisp, Cortland or Pink Lady (about 6–7), peeled and cut into ¼-inch wedges; 15 ml (1 tbsp) cornstarch; 10 ml (2 tsp) vanilla extract; Stefano Italian-style vanilla gelato

www.stefanofaita.com

This Italo-Québécois apple crisp includes an easy and innovative olive oil and maple syrup caramel that you can (literally) whip up in a few minutes.

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Ingredients

500 ml (2 cups) old-fashioned oats
125 ml (½ cup) all-purpose flour
80 ml (⅓ cup) granulated sugar
80 ml (⅓ cup) light brown sugar
5 ml (1 tsp) salt
5 ml (1 tsp) ground cinnamon
180 g (¾ cup) cold unsalted butter, cut into ½-inch cubes
180 ml (¾ cup) Stefano extra virgin olive oil
180 ml (¾ cup) maple syrup
3 lb (1.4 kg) semi-sweet, semi-tart apples such as Honeycrisp, Cortland or Pink Lady (about 6–7), peeled and cut into ¼-inch wedges
15 ml (1 tbsp) cornstarch
10 ml (2 tsp) vanilla extract
Stefano Italian-style vanilla gelato