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+ servings
A closeup overhead image of a fruit and nut crisp spread with cheese on a marble counter next to more crackers, a glass of red wine, a white bowl of whipped cheese, and a wood bowl of olives.
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Homemade Fruit and Nuts Crisps + Za'atar Whipped Feta

Yield: 12 servings
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
These homemade fruit and nut crisps are so easy and way more affordable than store-bought! They are great on a cheese board, charcuterie platter, or spread with whipped feta. Plus, they're customizable so you can make them with all of your favorite nuts and dried fruits!

Ingredients

Fruit and Nut Crisps

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dried fruit, roughly chopped if large (cranberries, raisins, blueberries, apricots, etc.)
  • 1/2 cup nuts of choice (pecans, walnuts, hazelnuts, pistachios, etc.)
  • 1/4 cup seeds of choice (sunflower, pumpkin, poppy, sesame, etc.)
  • 2 tbsp oats (optional)
  • 2 tbsp brown sugar
  • 1 cup whole milk
  • 2 tbsp maple syrup or honey
  • Fresh herbs and/or spices to taste (rosemary, thyme, cinnamon, allspice, orange zest, etc.)

Za'atar Whipped Feta

  • 4 oz feta, crumbled
  • 4 oz cream cheese, softened
  • 1 clove garlic, minced
  • 1/2 tbsp za'atar
  • 1 tbsp parsley, chopped
  • 1/2 tbsp oregano
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 tbsp olive oil + more for drizzling
  • Black pepper, to taste

Instructions 

Fruit and Nut Crisps

  • Preheat the oven to 350° F. Grease and line a loaf pan (or multiple small loaf pans) with parchment paper. I used both a 9x5x2.5 loaf pan and four 4x2.5x1.5 pans for my crisps. I think I preferred the shape and size of the 9x5x2.5!
  • In a medium-sized bowl, stir together the flour, baking soda, salt, dried fruit, nuts, seeds, oats, brown sugar, and any spices/herbs. Add the milk and maple syrup/honey, and stir until just mixed. It will look kind of like pancake batter.
  • Pour the mixture into your loaf pan. Bake for 18-24 minutes, until an inserted toothpick comes out clean. Let cool to room temperature on a cooling rack. Place the loaf(ves) in an air-tight container, and freeze for at least 1 hour (or up to 3 months!).
  • Once you're ready to bake the crackers, preheat your oven to 250° F, remove the loaf(ves) from the freezer, and let them sit for about 15 minutes. Then, use a very sharp serrated knife to cut the crackers into 1/8'' slices.
  • Place the crackers on a sheet pan (two if necessary). It's ok to cram them in, they won't expand or anything! Bake them for about 15-20 minutes, until a light golden brown. Flip the crackers, and bake them for another 15-20 minutes. They should be firm, slightly crisp, and a nice golden brown when finished. *(I also tried a method where I baked them at 400° F for about 8 minutes per side, but they cooked unevenly - I would definitely recommend the low and slow method).*
  • Let the crackers cool completely. They should make a "snap" sound when you break them. (If not, just throw them in the oven at 250° F for another few minutes!) Store the cooled crisps in an airtight container for a couple of weeks, or store them in the freezer for up to 3 months.

Za'atar Whipped Feta

  • In the bowl of a stand mixer, combine all of the ingredients. Beat the mixture on medium-high for about 5 minutes, until light and fluffy. Place the mixture in a bowl, and drizzle with good olive oil. Enjoy!
Cuisine: American
Course: Appetizer
Serving: 1serving, Calories: 185kcal, Carbohydrates: 15.2g, Protein: 4.6g, Fat: 12.1g, Saturated Fat: 4.6g, Cholesterol: 21mg, Sodium: 292mg, Potassium: 113mg, Fiber: 1g, Sugar: 5.4g, Calcium: 92mg, Iron: 1mg
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