Apple Hazelnut Crisp
This delicious apple crisp recipe is the perfect mix of sweet and tart, and topped with a buttery hazelnut oat crisp topping. The topping can be prepared, stored in an airtight container, and refrigerated for up to week. It can also be frozen for up to two months. It can be used straight from the fridge or freezer to the oven. Serve warm topped with vanilla ice cream or a drizzle of heavy cream.
Equipment
- 2 Quart Capacity Baking Dish (or 8-inch Square Baking Pan)
Ingredients
Filling:
- 2¼ lbs (roughly 5-6) large apples, peeled, cored, and cut into ½-inch chunks note: I recommend a combination of tart and sweet, such as Granny Smith and HoneyCrisp
- ⅓ cup (70 g) packed light or dark brown sugar
- ¼ cup (60 mL) apple cider
- zest of ½ lemon
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon Diamond Crystal kosher salt
Topping:
- ¾ cup (90 g) Bob's Red Mill Unbleached All-Purpose Flour
- ½ cup (50 g) Bob's Red Mill Organic Old Fashioned Rolled Oats
- ¼ cup (55 g) packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon Diamond Crystal kosher salt
- 6 tablespoons (85 g) chilled unsalted butter cubed
- heaping ¼ cup (35 g) whole raw hazelnuts chopped
For Serving:
- vanilla ice cream or heavy cream, for drizzling
Instructions
- Preheat the oven to 375°F (190°C) with a rack in the center position. Set aside a half sheet pan and a lightly greased 2-quart capacity baking dish (or 8-inch square baking pan).
- Prepare the Filling: In a large mixing bowl, combine the chopped apples, brown sugar, apple cider, lemon zest, lemon juice, cornstarch, cinnamon, ginger, allspice, and salt. Toss until well combined. Set aside while you prepare the topping.
- Prepare the Topping: In a medium mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, ginger, allspice, and salt. Add the cubed butter and toss until coated. Using your fingertips, work and press the butter into the dry ingredients, until the butter is dispersed and there are a good mixture of smaller and larger crumbs. Stir in the chopped hazelnuts.
- Assemble: Transfer the apple mixture (and any juices) to the lighly greased baking dish and spread into an even layer. Sprinkle the crisp topping over the apples into an even layer (do not press down). Set the baking dish in the center of the half sheet pan.
- Bake for 50 to 65 minutes, or until the crisp topping is golden brown and the apples are fork tender and the filling is bubbling slightly around the edges. If the topping is gaining too much color, lightly cover the baking pan with foil for the remainder of the baking time.
- Allow the crisp to cool on a rack for 15 to 20 minutes before serving. Serve warm and top with vanilla ice cream (or a drizzle of heavy cream), if desired.
Video
Tips for Success:
- I like to use an equal combination of tart and sweet apples, such as Granny Smith and Honey Crisp, for apple crisps.
- The crisp topping can be prepared, stored in an airtight container, and refrigerated for up to week. It can also be frozen for up to two months. It can be used straight from the fridge or freezer to the oven.
Serving: 1serving, Calories: 663kcal, Carbohydrates: 111g, Protein: 7g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Cholesterol: 40mg, Sodium: 113mg, Fiber: 8g, Sugar: 77g