Dukkah + fall fruit crisp

Dukkah + fall fruit crisp

Thom flew to Chicago last Saturday for the World Series. Dude’s been a Cubs fan for damn-near 30 years and I only recently found out why: he didn’t like the Cincinnati Reds (useless fact: I was born on Reds opening day and my dad went to the game and got a free beer for it) (now that I think about it, it’s kind of shitty that he abandoned my ma shortly after she squeezed out an almost 10 pound baby..) and, thanks to KWGN, the Cubs were always on television. So when the lovable losers clinched the National League title I was like DUUUDE YOU HAVE TO GO TO CHICAGO. And when he agreed, I tried my hand at winning the 2016 Wife of the Year award and *almost* snagged him a ticket to game five. But that $900 ticket turned into a $2,300 ticket at checkout and I was like yeah I love you but I don’t spend-$2,300-on-a-ticket-for-a-baseball-game love you. SORRY.

So Thom’s in Chicago, which means the past five days have been pretty mellow (and glorious, if I’m being honest) around these parts. I cleaned the house from top to bottom. Organized all of our closets. Donated a bunch of crap we didn’t need. Made a cake (a really gross one that barfed sprinkles and candy corn), banana bread, and freezer cookies. (I’m back to my regular routine of eating sugar, if you couldn’t tell.) And then this morning I splurged on a countertop table for the kitchen because I’m a firm believer that there’s no such thing as too much storage.. especially not when you’re someone who owns 100+ baking pans and a few too many single-use appliances. I also figured that if there’s any time to pull an unnecessary purchase over on Thom, it’s now because CUBS WIN.

Also? There’s a pretty good chance he’s still crying at a bar in Chicago right now.

Anyway, a long time ago I made a summer fruit pecan crisp. And since one of my babe friends gifted me a bag of local apples, I figured it was time to make a fall fruit version complete with a crispy oat + dukkah-laced topping. I channeled my inner Molly Yeh for this recipe – AKA the Michael Jordan of food blogging (as Laura appropriately deemed her) – because her new cookbook recently came out and it’s all that and a bag of potato chips. Molly on the Range is filled with mouth-watering recipes, witty stories that will have you laughing so hard you might pee your pants (if you’re the kind of person who pees your pants when you laugh) (I’m not..), and the same beautiful photos that grace the pages of her award-winning blog. So when I got it, I knew I had to use her dukkah recipe somehow because 1) THAT DUKKAH ILLUSTRATION and 2) I had a sneaking suspicion dukkah was the secret ingredient fall fruit crisps have been missing.

I was right.

PS – Thanks for your tremendous support last week. The emails. The comments. The Snapchats of your jars of ganja and bongs (which was kinda weird/kinda awesome) and confessions that you’ve turned many’a OLC recipes into your own sorta feel good snack. It should come as no surprise that your response knocked me flat on my ass because I was prepared for the worst.. and I got the exact opposite. So thanks for that.
PPS – Real deal vanilla extract is coming soon.

Goods for the crispUntitledDukkah + fall fruit crispDukkah + fall fruit crispDukkah + fall fruit crispDukkah + fall fruit crispDukkah + fall fruit crisp

Notes: The ratio of fruit to crisp is 1:1 – just how I like it – but if you’re the kind of person who likes it on the fruit-heavy side, double the fruit base portion of the recipe. Persimmons would be lovely in this crisp so if you can find some, I’d swap one of the apples with a persimmon. If you prefer super sweet crisp, increase the maple syrup in the fruit base to 1/4 cup (65g). If you’re not down with dukkah (it has a pretty distinct flavor), just omit it and use Molly’s hawaij spice blend in place of the cinnamon. The chia seeds aren’t 100% necessary but do help to absorb any excess liquid that could otherwise be absorbed by the crisp topping, rendering it soggy and inedible. So yes, I highly recommend using them. If you need it, here’s a list of the best apples for baking (which may come in handy this fall).

DUKKAH + FALL FRUIT CRISP 

Fruit base
2 cups (180g) fresh cranberries
Zest of one small orange
(or tangerine, satsuma, etc.)
1/4 cup (115g) fresh-squeezed orange juice
2-3 tablespoons (30-45g) pure maple syrup
Heavy pinch of vanilla bean powder

2-3 tart apples (~1 pound), peeled and cubed
2-3 bosc pears (~1 pound), peeled and cubed

Crumb topping
1/4 cup (65g) pure maple syrup
1/4 cup (44g) coconut oil
1 cup (105g) oat flour
1 cup (90g) rolled oats
1/4 teaspoon (1g) fine sea salt
2 teaspoons (4g) ground cinnamon
1 tablespoon (8g) Molly’s dukkah (also on page 52 of MOTR)

You’ll also need
1 tablespoon (10g) chia seeds
Coconut whipped cream
More of Molly’s dukkah

Preheat oven to 350˚F. Lightly grease an 8-9″ square baking pan (or a pan with similar real estate); set aside. Add the cranberries, orange zest, and orange juice to a small saucepan set over medium heat. Cook until the mixture thickens and reaches a consistency similar to cranberry sauce (about 10 minutes), then stir in the maple syrup (I normally go for 2 tablespoons but add 3 if you want something slightly sweeter), vanilla bean powder, apples, and pears. Stir to combine then set aside to cool.

In a small saucepan set over medium heat, bring the coconut oil and maple syrup to a boil. Once boiling, cook for one minute then off heat and set aside. In a large mixing bowl, toss together the oat flour, rolled oats, sea salt, and ground cinnamon. Drizzle the coconut oil mixture over top and stir with a wooden spoon to combine. Add the dukkah and mic until evenly distributed.

Spread the fruit base over the bottom of the prepared baking dish; sprinkle with chia seeds then top with crisp. Bake at 350˚F for 30-35 minutes, just until the top is golden brown. Allow the crisp to cool for at least five minutes before serving. Serve with coconut whipped cream (or black + white ice cream) and a pinch more of dukkah. Leftover crisp can be refrigerated in an air-tight container for up to three days. Reheat as needed.

Yield: 6 servings

MOTR + dukkah

12 Comments

  • Reply Abby @ Heart of a Baker 3 November 2016 at 7:44 AM

    DUDE I almost pulled the trigger on a ticket for my husband, but when the fees and whatnot started piling up and the prices were rocketing like mad I had to abandon that idea. We already agreed that if they go all the way next year or the year after we are going to splurge, but we gotta plan for that shit man! Anyway, this crisp is just different enough to convince me I need to try it and Molly Yeh is QUEEN at this kind of stuff. Going to just go make this crisp and watch my hubby cry over the Cubs! xo

  • Reply Katrina 3 November 2016 at 8:54 AM

    This is such a neat combination of flavours for a fruit crisp – I am soooooo into it! Love, love, love girlfriend!

  • Reply hannah 3 November 2016 at 2:36 PM

    1. how could one not like dukkah? 2. I just spied my (empty) bottle of RD vanilla and wondered if it was making a return…!! and 3. I knew you were from OH, but are you actually from Cincinnati?!?!

  • Reply Caroline 3 November 2016 at 7:10 PM

    First off, this recipe looks fantastic! I have recently been baking a lot more and am starting to find that I need a scale to get things just right. I was wondering if you would recommend a digital scale or a dial scale?

    • Reply Ashlae 8 November 2016 at 11:03 AM

      Hi Caroline –

      I recommend a digital scale (I use this one).

      • Reply Caroline 9 November 2016 at 9:20 PM

        Thanks!

  • Reply maya 4 November 2016 at 11:23 PM

    this is such a nice idea – and lovely photos too, as always. xo

  • Reply Jodi 4 November 2016 at 11:44 PM

    Ha! When you write I feel like you’re just shooting the shit with me in the kitchen. I laughed out loud several times reading this and I sincerely hope that Thom is no longer crying in Chicago. My man has been gone for the past few weeks as well and it has been so glorious. I have had this conversation with a few other ladies lately and it always make me laugh when us women say ‘it’s been so nice and relaxing – I cleaned the house’ – ha! We’re all the same I guess. A clean house is a relaxing house. Dukkah is one of my favorite things – ever. And now that you’ve gone and sprinkled it on a dessert my mind is open to so many more possibilities. Love this post. And, again – a million congratulations on having the courage to go for it, lady – exciting things to come for you both. x

  • Reply Sarah 5 November 2016 at 7:16 AM

    The Cubs! How fun that he got to be there for the series and their big W. I thought about going but couldn’t get the time off work and I am majorly regretting it now. Anyway this crisp looks delicious but are my eyes deceiving me? Is there really no refined sugar in it? I always assumed granulated sugar is what makes the crisp topping so…crispy.

  • Reply Abby | Lace & Lilacs 5 November 2016 at 10:44 AM

    Gorgeous photos, Ashlae… it’s been far too long since I visited Oh Ladycakes (college workload whhyyyy) and this post just cheered me up. Love. xo

  • Reply Edlyn 12 November 2016 at 11:12 PM

    Cubs win!! We were an excited household too. My husband grew up a Cubs fan with his entire family being on the Cardinals side. He was in Illinois but closer to STL than Chicago. America is weird. Anyway, I can’t imagine how much he must have been hazed by his people but it came full circle for him last week. He was sobbing. Game 7 was brutal but oh so sweet. I’ll stash this crisp recipe for the coming week. I have a lot of apples to use up. Thank you for sharing. Xo

  • Reply Kelli 13 November 2016 at 7:09 AM

    I’m not a Cubs fan but I was so happy when they came back and won! Pretty cool that Thom got to be there for it.

    I just ordered Molly’s book then realized it’s probably not vegan, is it?

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