Irresistible Apple Hazelnut Crisp: An Easy Recipe for the Perfect Fall Treat
This easy apple crisp recipe features a sweet and tart spiced apple filling, crowned with a rich, buttery hazelnut oat topping that promises a delightful crunch in every spoonful. It’s the quintessential fall dessert, comforting and effortlessly delicious.
I’ll let you in on a little secret: apple crisp holds a very special place in my heart – it might just be my all-time favorite dessert. There’s an undeniable magic in the combination of a warm, bubbling, tender apple filling and a golden, buttery, crunchy oat topping. It’s the ultimate comfort food, deeply satisfying without being overly fussy. This dessert, in its simplest form, delivers a harmonious blend of flavors, textures, and pure deliciousness.
For me, an exceptional fruit crisp boasts a delicate balance of warming spices, perfectly harmonized sweetness and tartness, and an inviting, unpretentious appeal. It’s easy comfort food that never fails to impress with its depth of flavor and satisfying textures.
I’m genuinely surprised it’s taken me this long to share my go-to apple crisp recipe with you, but the wait is officially over. Whether you’re blessed with an abundance of freshly picked apples, seeking a stress-free yet elegant dessert for Thanksgiving, or simply experiencing an irresistible craving for the best apple crisp (because, let’s be honest, it happens!), this recipe is precisely what you need. After countless experiments, I confidently declare this to be the finest apple crisp I’ve ever created, a true labor of love that I’m thrilled to pass on to you.
Choosing the Best Apples for Your Apple Crisp
Just like in our popular apple cranberry pie, the secret to an outstanding apple crisp lies in using a thoughtfully selected variety of apples. This approach ensures a complex flavor profile and a superior texture that single-varietal crisps often miss.
For this particular apple crisp recipe, we achieve optimal results by using an equal combination of Granny Smith and Honeycrisp apples. These two varieties are widely available and complement each other beautifully, each bringing distinct qualities to the filling. Granny Smiths contribute a vibrant tartness that cuts through the sweetness and maintains a pleasant firmness even after baking. Honeycrisp apples, on the other hand, are celebrated for their natural sweetness and juiciness, softening perfectly during cooking without becoming overly mushy. This dynamic duo creates a filling where some apple pieces melt into a soft, sweet base, while others retain a slight, tender bite, resulting in a truly irresistible texture that is neither crunchy nor dry.
Chopped Apples: The Secret to a Consistently Perfect Crisp
When it comes to apple crisp fillings, there’s a wide spectrum of preferences: some opt for elegant slices, others prefer substantial chunks, and a few choose smaller, more uniform chopped pieces. After extensive testing and delightful experimentation, I’ve unequivocally found that chopped apples, specifically those cut into ½-inch-thick pieces, yield the most consistently perfect and satisfying results for homemade apple crisp. I wholeheartedly recommend this method, especially if you’ve encountered varied or less-than-ideal outcomes with other crisp recipes.
The beauty of smaller apple pieces lies in their ability to cook down more quickly and, crucially, more evenly. This meticulous chopping method virtually guarantees that you won’t be left with any undesirable undercooked, stubbornly crunchy apple pieces or a dry, unevenly textured filling. Furthermore, chopping the apples offers the practical advantage of making the finished crisp significantly easier to portion and serve. From an eating experience perspective, it creates a more harmonious bite, where the tender apples and crunchy topping meld together seamlessly, making it, in my opinion, a lot more enjoyable to savor.
Crafting the Perfect Apple Hazelnut Crisp Topping
A truly classic apple crisp is defined as much by its crisp, golden, butter-flecked oat topping as it is by the luscious, warm apple filling beneath. The contrast in textures and the rich, nutty flavors of the topping are what elevate this simple dessert to an extraordinary treat.
My ideal crisp topping is lovingly crafted from wholesome ingredients: all-purpose flour for structure, hearty old-fashioned rolled oats for chewiness, cold unsalted butter for that irresistible richness, brown sugar for deep caramel notes (offering more depth than granulated sugar), fragrant warming spices, and a touch of salt to enhance all the flavors.
For this recipe, I consistently reach for my absolute favorite, Bob’s Red Mill Organic Old Fashioned Rolled Oats. These oats are expertly milled from the highest quality, fresh whole grain oats, are certified organic, and come in a super convenient resealable bag that keeps them fresh. You’ll always find at least one (if not two!) bags stocked in my pantry.
These old-fashioned rolled oats are incredibly versatile, finding their way into our kitchen almost daily for everything from wholesome muesli and delicious breakfast cookies to overnight oats, comforting hot oatmeal, and a myriad of other baking endeavors.
I particularly adore the satisfying chewy texture and robust flavor they impart to apple crisps, which is why I always use a generous portion in my crisp toppings. To further elevate the textural experience and add a subtle nutty complexity, we’re incorporating some finely chopped hazelnuts into the mix. This addition is understated but provides a wonderful depth and crunch.
The beauty of this topping is how quickly it comes together in a mixing bowl, easily worked with your hands. For those looking to streamline their holiday baking or simply get a head start, this topping can be prepared in advance, stored in an airtight container, and refrigerated for up to a week, or even frozen for up to two months. It can then be used directly from the fridge or freezer, ready to sprinkle over your apple filling and bake. It truly doesn’t get any easier or more convenient than that!
What Makes This Apple Hazelnut Crisp Truly Special?
You might be thinking, “There are countless apple crisp recipes out there, what makes this one stand out?” And it’s a valid question! This recipe isn’t just another variation; it’s been carefully developed with specific elements that elevate it from good to absolutely exceptional. Here’s what sets our Apple Hazelnut Crisp apart:
- Thoughtful Apple Variety: Similar to our beloved apple cranberry pie, this crisp employs a strategic combination of tart Granny Smith and sweet Honeycrisp apples. This pairing isn’t accidental; it creates a dynamic interplay of flavors and textures, ensuring a balanced, complex, and utterly delightful filling.
- Harmonious Warming Spices: Beyond just cinnamon, this apple crisp filling and its crisp topping benefit from a meticulously crafted blend of ground cinnamon, allspice, and ginger. These spices work in concert to infuse the dessert with a deep, comforting warmth that truly embodies the essence of fall.
- Bright Citrus Infusion: In my culinary philosophy, very few desserts don’t benefit from the invigorating addition of citrus zest or juice. In this recipe, the lemon zest and juice are indispensable. They don’t just add a bright, fresh note; they cleverly balance the sweetness of the apples and brown sugar, preventing the crisp from becoming cloying and enhancing the overall flavor profile.
- A Boost from Apple Cider: To intensify and deepen the natural apple flavor within the filling, we incorporate a splash of apple cider. This addition isn’t just for flavor; it provides crucial moisture, which aids in quicker and more even cooking of the apples. As it bakes, the cider reduces and concentrates, mingling with the apple juices to create a rich, almost caramel-like sauce that coats every tender piece of fruit. Simply divine!
- The Precision of Chopped Apples: After extensive comparative testing between slicing, dicing, and chunking apples, I’ve concluded that chopping the apples into uniform ½-inch pieces consistently produces the most tender and best-textured crisp. This method ensures even cooking throughout the filling, eliminating any risk of raw or overly firm apple bits, and makes for a more cohesive and enjoyable eating experience.
- Subtle Hazelnut Inclusion: This apple crisp topping features the delicate crunch and distinct flavor of chopped raw hazelnuts. While subtle, they contribute a wonderful added dimension and texture to each bite, complementing the apples and oats beautifully. If hazelnuts aren’t your preference, feel free to substitute them with other chopped nuts like pecans or almonds, or omit them entirely for a classic oat crisp.
This apple crisp typically requires about 55 to 70 minutes to bake to perfection in your oven. The exact baking time may vary slightly depending on the specific apple varieties you’re using and the calibration of your oven. You’ll know it’s ready when the crisp topping achieves a beautiful golden-brown hue, and the apple filling is visibly bubbling invitingly around the edges of the baking dish. To confirm the apples are perfectly tender, I like to gently poke them with a small paring knife. If you feel any resistance, simply continue baking for an additional 5 to 10 minutes until they yield easily.
Once out of the oven, allow the crisp to cool slightly on a wire rack for about 15-20 minutes. This crucial resting period allows the filling to set beautifully, making it easier to serve and preventing it from being too runny. Serve this comforting dessert warm, ideally topped with a generous scoop of creamy vanilla ice cream that melts into the warm apples, or a luxurious drizzle of heavy cream. Enjoy every single satisfying bite!
Apple Hazelnut Crisp
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Equipment
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2 Quart Capacity Baking Dish (or 8-inch Square Baking Pan)
Ingredients
Filling:
- 2¼ lbs (roughly 5-6) large apples, peeled, cored, and cut into ½-inch chunks note: For best results, use a combination of tart and sweet varieties, such as Granny Smith and Honeycrisp.
- ⅓ cup (70 g) packed light or dark brown sugar
- ¼ cup (60 mL) apple cider
- zest of ½ lemon
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon kosher salt
Topping:
- ¾ cup (90 g) Bob’s Red Mill Unbleached All-Purpose Flour
- ½ cup (50 g) Bob’s Red Mill Organic Old Fashioned Rolled Oats
- ¼ cup (55 g) packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon kosher salt
- 6 tablespoons (85 g) chilled unsalted butter cubed
- heaping ¼ cup (35 g) whole raw hazelnuts chopped, optional but recommended for added texture
For Serving:
- vanilla ice cream or heavy cream, for drizzling (optional)
Instructions
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Preheat your oven to 375°F (190°C) with an oven rack positioned in the center. Prepare a half sheet pan and a lightly greased 2-quart capacity baking dish (or an 8-inch square baking pan); the sheet pan will catch any potential drips.
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Prepare the Filling: In a spacious mixing bowl, combine the chopped apples, brown sugar, apple cider, lemon zest, fresh lemon juice, cornstarch, ground cinnamon, ground ginger, ground allspice, and kosher salt. Toss all ingredients thoroughly until the apples are evenly coated. Set this mixture aside while you proceed to prepare the crisp topping.
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Prepare the Topping: In a separate medium-sized mixing bowl, combine the all-purpose flour, old-fashioned rolled oats, brown sugar, cinnamon, ginger, allspice, and kosher salt. Add the chilled, cubed butter to the dry ingredients and toss gently to coat each cube. Using your fingertips, work and press the butter into the dry ingredients until the butter is well dispersed and you have a lovely mixture of various-sized crumbs. Finally, stir in the chopped hazelnuts to complete the topping.
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Assemble: Carefully transfer the apple mixture, along with any accumulated juices, into the prepared, lightly greased baking dish, spreading it into an even layer. Generously sprinkle the prepared crisp topping evenly over the apples, making sure not to press it down. Place the baking dish in the center of the half sheet pan before baking.
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Bake for 50 to 65 minutes, or until the hazelnut oat crisp topping is beautifully golden brown, the apples are fork-tender when pierced, and the delicious filling is visibly bubbling around the edges of the dish. If you notice the topping browning too quickly, loosely cover the baking pan with aluminum foil for the remainder of the baking time to prevent over-browning.
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Once baked, remove the crisp from the oven and allow it to cool on a wire rack for 15 to 20 minutes before serving. This brief cooling period helps the filling set. Serve warm, and for an extra special treat, top with a scoop of vanilla ice cream or a drizzle of heavy cream, if desired.
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Tips for Success:
- For a perfectly balanced apple crisp with varied textures and flavors, I highly recommend using an equal combination of tart and sweet apples, such as Granny Smith and Honeycrisp. This ensures some apples remain slightly firm while others soften beautifully.
- To save time, especially during busy holiday seasons, the crunchy crisp topping can be prepared in advance. Store it in an airtight container and keep it refrigerated for up to a week, or freeze it for up to two months. It can be used directly from the fridge or freezer – no thawing necessary – making your baking process incredibly efficient.
- Ensure your butter for the topping is well-chilled and cubed. This helps create those wonderful, varied crumb sizes that give the crisp its signature texture.
- Don’t skip the lemon zest and juice in the filling. It brightens the apple flavor and helps balance the sweetness for a more sophisticated taste.