O&V Tasting Room Olive Oil Vinegar Dessert Recipe

Espresso Balsamic Apple Crisp

By Chef Anne-Marie Ellis CCC

Makes 4-6 individual bowls or one medium sized baking dish



8 apples

2 TBS sugar

1/4 TSP cinnamon

4 TBS Espresso Infused Balsamic Vinegar

Juice from 1/2 a lemon


1/2 cup All Purpose Flour

1/3 cup old-fashioned rolled oats

3 TBS sugar

2 TBS brown sugar

1/4 TSP cinnamon

1/3 cup salted butter, melted



Preheat the oven to 350F.

Peel and core apples and cut into small pieces, about 1/4 inch size. Mix with 2 tablespoons sugar, 1/4 teaspoon cinnamon,  4 tablespoons Espresso Balsamic Vinegar and lemon juice.


In a separate bowl mix the flour, oats, sugar, brown sugar and cinnamon together. Add the melted butter and mix until crumbly.


Put the marinated apples in small bowls or one larger bowl. Sprinkle crumbs on top and bake at 350F for 30-40 minutes, until topping is browned and juices are bubbling.

Serve warm with Vanilla Ice Cream and a sprig of mint!


This recipe is equally delicious with Maple Balsamic Vinegar.


**You can also replace the Butter with our Butter Infused Extra Virgin Olive Oil. This will increase your healthy Monounsaturated fat content.