Hazelnut Apple Crisp Recipes

HAZELNUT APPLE CRUMBLE

Steps:

• Preheat the oven to 180°C (350°F) and set aside a baking dish (mine was about 25cm / 10in by 18cm / 7in).
• Core and dice the apples and place them into the baking dish. Add the maple syrup and spices, and mix until the apples are coated.
• To make the crumble, mix the hazelnut meal, oats, and cinnamon in a bowl. Add the dates, coconut oil, and hazelnut butter, and use your hands to mix until a crumble forms.
• Top the apples with an even layer of crumble, and bake for 40-45 minutes, or until the apples are cooked and the topping is golden. Serve warm with a little nondairy yogurt or ice cream.

HAZELNUT CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING

Steps:

• For filling: Preheat oven to 375°F.
• Butter 8-inch glass baking dish.
• Mix both sugars, flour, and cinnamon in large bowl.
• Mix in apples, then prunes.
• Let mixture stand 5 minutes.
• Transfer filling to prepared dish.
• Bake until beginning to bubble at edges, about 20 minutes.
• Meanwhile, prepare topping: Mix first 4 ingredients in medium bowl.
• Add butter; using fingertips, rub in until moist clumps form.
• Rub in hazelnuts.
• Scatter topping over filling.
• Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes.
• Cool slightly.
• Serve warm with ice cream.

APPLE & HAZELNUT CRUMBLE

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

HAZELNUT CRISPS

Steps:

• Preheat oven to 350 degrees F Line your baking sheets with parchment.
• Cream sugar& butter until light and fluffy.
• Add eggs and vanilla, mix until incorporated.
• Sift flour, soda and baking powder.
• Fold into egg mixture.
• Fold in nuts.
• Drop by spoonfuls onto baking sheet, leaving space for spreading.
• Bake about 8 minutes or until golden brown.
• Remove from baking sheet and cool on a wire rack.
• NOTES: Dough freezes well; chill it down, form into logs, wrap and freeze up to 3 months.
• Slice and bake.