Ian Rynecki, the executive chef at Pippin Hill Farm & Vineyards in Virginia, came up with this recipe, which is one of the most sophisticated fruit crisps we’ve ever tasted. The crunchy, lightly spiced granola topping takes a bit of time to make, but it’s the star of this dish and can be made in advance in stages. Store the prepared, cooled quinoa and almonds in airtight containers at room temperature up to three days.
Chef Ian Rynecki, Pippin Hill Farm and Vineyards
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.