Tahitian Vanilla Bean Apple Crisp with optional Blood Orange Whipped Cream

The Tahitian Vanilla balsamic and Blood Orange Oil make for a spectacular dessert, without or without the decadent Blood Orange whipped cream.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Tahitian Vanilla Dark Balsamic
Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

 

Ingredients:

6 cups tart apples, peeled and chopped
4 Tablespoons Sunshine Coast Olive Oil Co. Tahitian Vanilla Dark Balsamic
½ cup demerera brown sugar
1 cup blackberries or other berries such as raspberries, strawberries or blueberries
3 Tablespoons corn starch
2 cups large flake oats
½ cup brown sugar
8 Tablespoons Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

Recipe:

Mix apples, Vanilla Balsamic, brown sugar and berries. If you can, leave this to marinate overnight. When you are ready to bake your crisp, preheat oven to 375 degrees. Sprinkle corn starch over apple/berry mixture and stir until blended. Place in an 11 x 8 baking dish.

Mix oats, sugar and Blood Orange Olive Oil. Sprinkle over the apple berry mixture.

Bake 35- 40 minutes, until fruit is tender and topping is golden. Serve with Blood Orange whipped cream.

 

Blood Orange Whipped Cream

Add a delicious twist to your whipped cream. Perfect on our Vanilla Bean Apple Crisp, chocolate cake or on your favourite Christmas pudding.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
Ingredients:

1 cup whipping cream
2 Tablespoons icing sugar
1 teaspoon vanilla extract
3 Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

Recipe:

Mix whipped cream and icing sugar together, and whip until it start to form soft peaks. Turn your mixer down and drizzle in vanilla. Whip until it reaches the consistency you desire, then gradually drizzle in the olive oil.

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