Apple and Hazelnut Crisp
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
Oats, nuts and apples bake into a healthy, simple dessert without too much sweetening. For a rich flavour to complement the hazelnuts, use dark, robust buckwheat honey. If you are using almonds, pair them with a more delicate wildflower honey.
Ingredients
- 8 cups (2 L) peeled cored thickly sliced apples
- 1/4 cup (60 mL) liquid honey
- 3 tbsp (45 mL) whole wheat flour or all-purpose flour
- 3 tbsp (45 mL) brown sugar
- 2 tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) grated lemon rind
- <strong>Topping</strong>:
- 1/4 cup (60 mL) liquid honey
- 3 tbsp (45 mL) apple cider or apple juice
- 3 tbsp (45 mL) hazelnut butter or almond butter
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- Pinch salt
- 1-3/4 cups (425 mL) large-flake rolled oats
- 3/4 cups (175 mL) chopped hazelnuts or almonds
Preparation
In 8-inch/2 L square baking dish, mix apples, honey, flour, sugar, and lemon juice and rind. Cover with foil and bake in 375F/190C oven until mixture is bubbling and apples are just about tender, 30 to 40 minutes.
Topping: Meanwhile, in small saucepan over medium heat, stir together honey, cider, hazelnut butter, cinnamon, nutmeg and salt until thoroughly mixed. Scrape into bowl; mix in oats and hazelnuts. Spoon over apple mixture.
Reduce heat to 350F/180C; bake, uncovered, until topping is crispy, about 20 minutes.
Makes 8 to 10 servings.
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