Olive Oil and Pistachio Berry Crisp Is the Star of Dan Pelosi’s New Cookbook

As much as I adore the coziness of fall, complete with its sweater weather, bubbling pots of soup, and warm mugs of apple cider, there’s something bittersweet about saying goodbye to summer. Until next year, 9 p.m. sunsets, perfectly juicy peaches, and patio spritzes.

Luckily, the changing of the seasons doesn’t mean that you need to leave behind everything you adore about the warmer, brighter months—including berries. While flipping through the brand-new cookbook by New York-based recipe developer Dan Pelosi, Let’s Party: Recipes and Menus for Celebrating Every Day, my jaw dropped the moment I spotted his gorgeous Olive Oil and Pistachio Berry Crisp. It’s actually part of his “Spring Awakening” menu, but the concept seemed versatile enough to be able to shift with the seasons. Plus, the unique nutty crumble topping sounded too tempting to skip.

There was only one way to find out if my hypothesis that berry crisp can help bridge the gap between summer and fall might be true: trying this recipe myself. Oh, and then by calling up my new friend Dan (aka @grossypelosi) for his thoughts on this remix and to score some tips and tricks so we can all steal the show with this recipe—no matter the season.

How to Make Olive Oil and Pistachio Berry Crisp

In case you’re new to “Grossy World,” Pelosi’s friends helped inspire his social media handle. During their college era, Never Been Kissed debuted, and his pals lovingly called him “Grossy Pelosi” as a nod to the character played by Drew Barrymore, Josie Grossy. He found it hilarious and ended up embracing the nickname for his website and on social media. Think of it like Ina Garten’s Barefoot Contessa, he explains.

As for Grossy Pelosi’s fruit crisp, the cookbook author inspired me to think outside of the spring season with his recipe intro in the book: “Let’s be honest, I make a fruit crisp 12 months a year with whatever fruit I have on hand,” he writes.

The original formula calls for a mix of fresh berries, crowned with an “updated crisp topping [with] a nutty, peppery flavor thanks to the chopped pistachios and olive oil, giving it a unique and almost savory edge. And, of course, the combination of gooey, sweet filling and crunchy topping is where the magic really happens.”

Here’s how to nail it:

• Make the filling. In a large cast-iron skillet or 8-inch square baking pan, use a spatula or spoon to toss together fresh strawberries, blueberries, and blackberries with granulated sugar, lemon zest and juice, and a couple spoonfuls of all-purpose flour. Spread out the berry mixture evenly across the pan.
• Get the crumble going. In a medium bowl, use another spatula or spoon to stir together more all-purpose flour, rolled oats, dark brown sugar, granulated sugar, chopped raw pistachios, and kosher salt. Stir in extra-virgin olive oil and cubed unsalted butter, then use clean hands to pinch this into a soft, crumbly blend.
• Assemble and bake. Sprinkle the oat mixture on top of the berries, transfer the baking pan to a rimmed sheet pan (to corral any potential drips), then bake at 350°F for 1 hour or so, or until the filling is bubbly and thick and the topping is evenly golden brown.
• Cool and serve. Remove the crisp from the oven, allow it to cool for at least 30 minutes so the filling can set, then scoop servings into bowls. Top with a generous spoonful of Greek yogurt, a scoop of vanilla ice cream, a swirl of honey, and/or a drizzle of extra EVOO.

Tips for Making Fruit Crisp

After whipping up a batch that followed Pelosi’s game plan to a “T” (thank goodness for late summer’s last fresh berry harvest!), I reached out to him to find out how to make this a year-round menu staple—and how to customize his foolproof fruit dessert.

• Chill out. I was relieved when Pelosi confirmed that frozen berries are perfect for this, just be sure they thaw fully, and drain any excess liquid to ensure the crisp isn’t too watery. Also, don’t feel married to berries only. “Truly so many kinds of fruit here would work, it’s the most flexible. With fall coming, I think pears would be so delicious,” he says. “They’re great with pistachios!” (I’m already dreaming about presenting a version with apples and cranberries at Friendsgiving this year….) 
• Mix your sugars. The crumble topping includes a 3:2 ratio of dark brown sugar to granulated sugar. Although he could’ve called for only white sugar in the filling and topping, Pelosi landed on this combination because “brown sugar makes for a deeper, more caramelized flavor, which is what I love in a fruit crisp,” he says.
• Don’t skip the oil. Classic crisp toppings use butter as the fatty binder. To give it the Grossy spin, Pelosi mixes a 2:1 ratio of extra-virgin olive oil and unsalted butter. He says he used to be Team Butter Only but recently “experimented with olive oil, and loved the grassy, floral flavor notes it added to the rest of the crisp. I have done it with all kinds of olive oil, from less expensive to way too expensive, and they have all been delicious.” Feel free to use whatever olive oil you have handy; just keep in mind that for peak flavor, it’s wise to finish a bottle within 3 to 6 months after opening.
• Go nuts. If you don’t have—or don’t love—pistachios, Pelosi recommends subbing in almonds. “Honestly, any of your favorite nuts will shine, so opt for what you love!” he dishes.

The Verdict on Dan Pelosi’s Fruit Crisp Recipe

I initially tested this recipe with late summer berries to share at an early September party that shifted from pool by day to firepit-adjacent by night. The jammy fruit reminded me of the scrumptious fruit pies I remember enjoying a la mode as a kid during summer break, and the burst of citrus flavor was an ideal complement to cut through the sweet fruit and sugar. 

And Pelosi didn’t lead me astray with his unique topping. In fact, the buttery, nutty pistachios alongside the chewy, nutty oats and the floral olive oil had us all stealing bites of crumble from the crisp left in the pan. Topped with plain Greek yogurt, a bit of honey, and a few extra pistachios, I convinced myself the next morning that this was healthy enough for breakfast. I think Pelosi would approve of starting the party a bit early.

Now that I know that this fruit crisp can be made with thawed and drained frozen fruit or other seasonal highlights like plums, peaches, and pears, I predict that I’ll be returning to it at least once a month as we enter the holidays, bloom into spring, and return back to sweet, sweet summer.