Hazelnut Apple Crisp Recipes

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HEALTHIER APPLE CRISP II



Healthier Apple Crisp II image

A simply wonderful dessert that's healthier with less sugar, unpeeled apples, white whole wheat flour and walnuts.

Provided by MakeItHealthy

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

10 cups unpeeled, cored, and sliced apples
½ cup white sugar
1 tablespoon white whole wheat flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick cooking oats
1 cup white whole wheat flour
½ cup packed brown sugar
½ cup chopped walnuts
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degree C).
  • Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  • Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture.
  • Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 11.6 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 95.2 mg, Sugar 26.9 g

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING



Apple-Prune Crisp with Hazelnut Topping image

Categories     Fruit     Nut     Dessert     Bake     Prune     Apple     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Filling
1/3 cup sugar
3 tablespoons (packed) golden brown sugar
1 tablespoon all purpose flour
2 teaspoons ground cinnamon
2 large Granny Smith apples (about 20 ounces), peeled, cored, diced
1/2 cup pitted prunes, chopped
Topping
1/3 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, diced, room temperature
1 cup hazelnuts, toasted, chopped
Vanilla ice cream

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.

PIPPIN APPLE PIE WITH HAZELNUT CRUST



Pippin Apple Pie with Hazelnut Crust image

Categories     Food Processor     Fruit     Nut     Dessert     Bake     Thanksgiving     Apple     Fall     Hazelnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Crust
2 1/2 cups all purpose flour
3/4 cup hazelnuts, toasted
2 tablespoons (packed) golden brown sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
Filling
3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)
1/2 cup plus 1 tablespoon sugar
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon (scant) ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Milk
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour.
  • For filling:
  • Position rack in bottom third of oven and preheat to 400°F. Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11- or 12-inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter.
  • Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.

HAZELNUT CRISPS



Hazelnut crisps image

These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 35m

Yield Makes about 30

Number Of Ingredients 5

85g hazelnut
50g plain flour
200g caster sugar
2 egg whites
½ tsp vanilla extract

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.

Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein

BLUEBERRY HAZELNUT CRISP



Blueberry Hazelnut Crisp image

Pacific Northwest hazelnuts; Pacific Northwest blueberries in July/August. I got this recipe from a handout from Central Market in Shoreline, WA. Enjoy!!

Provided by BarbryT

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup sugar
2 tablespoons flour
4 cups blueberries
2 tablespoons lemon juice
1/2 cup hazelnuts, toasted, cooled and skinned
3/4 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces

Steps:

  • Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
  • In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
  • In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
  • Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
  • Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
  • Cool slightly before serving.

APPLE & HAZELNUT CRUMBLE



Apple & Hazelnut Crumble image

I tweaked the Magnolia Bakery's recipe for Apple Tart with Hazelnut Brown Sugar topping, to come up with this simple and quick crumble. It is absolutely delicious. I received so many complements that I'm thinking of making it my signature dessert! =) Notes: I use either a 9 or 10 inch round pie dish for this recipe, but you can also use individual ramekins - just remember to shorten the baking time as ramekins are smaller and won't take as long to cook in the oven. Also note that measuring cups are required for this recipe!

Provided by Sweet surrender

Categories     Dessert

Time 1h5m

Yield 1 nine or ten inch round crumble, 6 serving(s)

Number Of Ingredients 8

5 -6 small tart green apples, cored, peeled & thinly sliced (ie. equals approx 4 cups of thinly sliced apples)
1/3 cup caster sugar
1 tablespoon plain white flour
1 teaspoon vanilla extract
3/4 cup plain white flour
1/2 cup firmly packed brown sugar (I prefer dark brown sugar but light is fine too)
6 tablespoons unsalted butter, softened and cut into small pieces
1/2 cup coarsely chopped hazelnuts (I put them in a freezer bag and smash them with a rolling pin)

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.

Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 10, Carbohydrate 56, Fiber 3.7, Sugar 38.5, Protein 3.8

HAZELNUT APPLE CRISP



Hazelnut Apple Crisp image

The original recipe is from Elanaspantry.com. I changed a few things so it would suit my tastes and I loved this.

Provided by Jo Zimny

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 13

FILLING:
4 large granny smith apples, cored, and cut in medium pieces
1 Tbsp xylitol
1 Tbsp lime or lemon juice
1/4 c filtered water
1 Tbsp arrowroot starch
TOPPING:
1 c hazelnut flour
1/4 tsp celtic sea salt
1 tsp ground cinnamon
1 Tbsp hazelnut extract
1 Tbsp coconut oil
2 Tbsp xylitol

Steps:

  • 1. Toss the cut up apples in a large bowl and add the xylitol and citrus juice.
  • 2. Stir the water and arrowroot and make a slurry, then toss into the apple mixture
  • 3. In a medium bowl combine the hazelnut flour, salt and cinnamon
  • 4. In a small bowl combine the hazelnut extract, coconut oil and xylitol. Stir into the hazelnut flour mixture until it has a crumbly consistency.
  • 5. Put your apples into a medium casserole dish and sprinkle with the crumb mixture.
  • 6. Bake at 350'F for 45 minutes or until the apples are soft and the top golden brown.
  • 7. Enjoy!

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Total Time 1 hr 15 mins
Category Desserts
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