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      Apple-Hazelnut Crisp

      2 and 1/4 lb apples, peeled, cored, and cut into 1/2-inch chunks
      1/3 cup packed light or dark brown sugar
      1/4 cup apple cider
      zest of 1/2 lemon
      1 tbs freshly squeezed lemon juice
      2 tbs cornstarch
      1 tsp ground cinnamon
      1/4 tsp ground ginger
      1/8 tsp ground allspice
      1/8 tsp kosher salt

      3/4 cup unbleached all purpose flour
      1/2 cup old-fashioned rolled oats
      1/4 cup packed light or dark brown sugar
      1/4 tsp ground cinnamon
      1/8 tsp ground ginger
      1/8 tsp ground allspice
      1/8 tsp kosher salt
      6 tbs unsalted butter, chilled, and cubed
      heaping 1/4 cup whole raw hazelnuts, chopped

      For Serving:
      vanilla ice cream or heavy cream, for drizzling (optional)

      Preheat the oven to 375° with a rack in the center position. Set aside a half sheet 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 preparing 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 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 a 2-quart capacity baking dish (or alternatively, an 8-inch square baking pan) 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 at 375° 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 min before serving. Serve warm and top with vanilla ice cream (or a drizzle of heavy cream), if desired. Serves 6
      balloony smilie

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