Best Apple Hazelnut Crumble Recipes
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
APPLE & HAZELNUT GALETTE
Tailor our apple galette to your taste - add blackberries, swap the hazelnuts for almonds or pecans, or use pears or peaches instead of apple, if you like
Provided by Cassie Best
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers - if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
- If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
- Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together - don't worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
- Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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Apple hazelnut crumble is a warm and cozy dessert that is perfect for the fall season. It's a classic recipe that combines the sweetness of baked apples with the nuttiness of hazelnuts and the crunch of a buttery crumble topping. This dessert is perfect for serving at dinner parties, family gatherings, and holiday events.
Ingredients
To make apple hazelnut crumble, you'll need the following ingredients:For the Filling:
- 6 cups of apples (peeled, cored, and sliced)
- 1/2 cup of brown sugar
- 1/4 cup of all-purpose flour
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
For the Topping:
- 1 cup of all-purpose flour
- 3/4 cup of brown sugar
- 1/2 cup of rolled oats
- 1/2 cup of chopped hazelnuts
- 1/2 cup of unsalted butter (cold and cut into small pieces)
Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C)Step 2: Make the Filling
In a bowl, combine the sliced apples, brown sugar, flour, cinnamon, and nutmeg. Mix everything together until the apples are completely coated with the dry ingredients.Step 3: Layer the Filling
Spread the apple mixture into the bottom of a 9x13 inch baking dish.Step 4: Make the Topping
In a separate bowl, whisk together the flour, brown sugar, rolled oats, and chopped hazelnuts. Cut in the cold butter pieces using a pastry blender or your hands until the mixture resembles coarse crumbs.Step 5: Layer the Topping
Spread the crumble mixture over the top of the apples, making sure that it's evenly distributed.Step 6: Bake
Bake the apple hazelnut crumble for 40-45 minutes or until the topping is golden brown and the apples are soft and tender.Variations
One of the great things about apple hazelnut crumble is that it's a versatile recipe that can be adapted in many different ways.Swap the Hazelnuts
If you don't like hazelnuts, you can swap them out for a different type of nut instead. Walnuts, almonds, or pecans would all be great choices.Add Some Spices
Experiment with different spices to give your crumble a unique flavor. Try adding cardamom, ginger, or cloves for a warm and spicy twist.Mix Up the Fruit
While apples are the traditional fruit used in this recipe, you can try swapping them out for different fruits. Pears, peaches, and berries would all be delicious alternatives.Conclusion
Apple hazelnut crumble is a delicious and comforting dessert that's perfect for fall. With a buttery crumble topping and sweet baked apples, it's a classic recipe that's easy to make and always a crowd-pleaser. Experiment with different nuts, spices, and fruit to make this recipe your own, and enjoy the warming flavors of fall.
When it comes to desserts, crumbles are a classic comfort food. And what better way to enjoy a crumble than with the tasty combination of apples and hazelnuts. Whether you're a seasoned baker or a beginner, making an apple hazelnut crumble can be a fun and rewarding experience. In this article, we will provide some valuable tips to ensure that your apple hazelnut crumble comes out perfectly.
Tip 1: Choose the Right Apples
The type of apples you choose for your crumble can make a big difference in the flavor and texture of your dessert. When it comes to apple crumbles, it's best to use apples that are firm, sweet, and slightly tart. Some of the best apple varieties for crumbles include Granny Smith, Honeycrisp, and Braeburn. Avoid using apples that are too soft, as they can become mushy when cooked, and avoid using apples that are too sweet, as they can result in an overly sugary crumble.Tip 2: Toast Your Hazelnuts
Toasting your hazelnuts before adding them to your crumble can add an extra layer of flavor and texture to your dessert. Simply spread your hazelnuts out on a baking sheet and bake them in the oven at 350°F for about 10-12 minutes, or until they are lightly golden and fragrant. Let them cool down and chop them coarsely for a nice texture.Tip 3: Don't Forget the Crumble Topping
The crumble topping is a crucial part of any crumble recipe. To make a perfect crumble topping, you need to balance the right amount of butter, sugar, and flour. The general rule of thumb is to use equal parts butter, sugar, and flour. However, you can adjust the ratio according to your preference. For a more buttery crumble, use more butter; for a sweeter crumble, use more sugar; for a crunchier crumble, use more flour.Basic Crumble Topping Recipe:
Ingredients:- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold
- 1/2 cup hazelnuts, chopped
- In a bowl, mix together the flour and brown sugar. Cut the cold butter into small pieces and add to the bowl.
- Using your fingers or a pastry cutter, mix the butter into the flour mixture until it forms coarse crumbs.
- Add in the chopped hazelnuts and mix well.
- Sprinkle the crumble topping over the apple filling.
Tip 4: Precook Your Apple Filling
To ensure that your crumble topping doesn't burn while your apples are still uncooked, it's best to precook your apple filling before adding the crumble topping. Simply toss your sliced apples with some sugar, lemon juice, and spices (such as cinnamon and nutmeg) and cook them over medium heat until they become tender and slightly caramelized. This will also infuse the flavors of your spices into your apples, giving your crumble a more complex flavor.Tip 5: Bake Your Crumble Properly
Baking is the final step to making your apple hazelnut crumble. To ensure that your crumble is baked to perfection, follow these tips:- Bake your crumble in a preheated oven at 375°F for about 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
- Place your crumble on the middle rack of your oven to ensure even baking.
- You can cover your crumble with aluminum foil halfway through baking to prevent the crumble from burning.
- Let your crumble cool down for a few minutes before serving. This will allow the filling to settle and the crumble to crisp up.