HAZELNUT APPLE CRUMBLE
This date sweetened, gluten free & vegan hazelnut apple crumble is all about fall, with an oat and hazelnut topping for sweet in season apples. This easy, healthy apple crumble can be eaten for breakfast or dessert.
Provided by Alexandra Daum
Categories Desserts
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 34 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Sodium 2 mg, Fiber 6 g, Sugar 13 g, UnsaturatedFat 11 g
HEALTHIER APPLE CRISP II
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
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
NUTTY APPLE CRISP
Alternative to the apple pie we all love. Serve just as is, with ice cream, or sour cream.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss apples with lemon juice and water in a shallow 2 quart baking dish.
- In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
- Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 49.6 g, Cholesterol 30.5 mg, Fat 21.7 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 91 mg, Sugar 35.4 g
APPLE-PRUNE CRISP WITH HAZELNUT TOPPING
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
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
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
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.
APPLE TART WITH HAZELNUT FRANGIPANE
Steps:
- Preheat the oven to 375 degrees F.;
- For the dough:
- Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
- Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
- Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
- Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
- Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
HAZELNUT CRISPS
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
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
APPLE-HAZELNUT BREAD
Provided by Maura Egan
Categories appetizer, dessert
Time 1h30m
Yield Serves 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
- Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 95 milligrams, Sugar 12 grams, TransFat 0 grams
HAZELNUT CRISPS
These are light, crispy, awesome. I learned to make them in Ireland. The measurements are converted from metric, so I had to do weights. Hope this doesn't cause a problem for too many people, but these cookies are worth it. I like to use them as accompaniments to custards and ice creams, or as a part of a cookie tray.
Provided by P48422
Categories Drop Cookies
Time 28m
Yield 36 cookies
Number Of Ingredients 8
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.
APPLE & HAZELNUT CRUMBLE
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
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
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- Preheat the oven to 375 degrees Fahrenheit (190 C) 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 you prepare the topping.
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