Hawaij refers to a Yemenite spice blend that, like a curry spice blend, comes in a few varieties. The most famous yellow-hued hawaij is used for savory preparations like soups, stews and braises. The second variety is traditionally served alongside coffee and is amazing in sweet preparations. You can bake this crisp in 6 individual ramekins or any 9-inch baking dish.
You can even bake in an already prepared pie crust for a varied presentation. You can also use fresh fruit in place of the frozen. The frozen fruit are recommended for making prep quicker and easier.
Get all the recipes and the full game plan for our complete oven baked Shabbat in an hour here.
Note: Jamie Geller Hawaij for Coffee has no coffee in it, it is a blend of ginger, cloves, cinnamon, and cardamom.
Coffee Hawaij Fruit Crisp
Servings
Ingredients
- 14 ounces frozen blueberries
- 14 ounces frozen peaches
- 1 tablespoon lemon juice
- 1 cup flour divided
- ½ cup brown sugar divided
- 1 cup oats
- ⅓ cup extra virgin olive oil
- 1 tablespoon Jamie Geller Hawaij for Coffee
- Pinch sea salt
Instructions
- Preheat oven to 400°F.
- In a 9-inch pie pan, combine blueberries, peaches, lemon juice, 1 tablespoon each flour and brown sugar.
- In a separate medium sized mixing bowl, combine oats, remaining flour and brown sugar, evoo, hawaij spice blend and sea salt. Mix by hand or using two forks until crumbly.
- Top fruit with crumble and bake, uncovered for 30 minutes.
- Serve warm with ice cream.
Depends on the fruit, you might want to peel peaches for example, but other than that it would be the same.
How can I make this with fresh fruit? Any modifications need to be made?