Easy Apple Hazelnut Crisp: Your Go-To Recipe for Sweet, Tart, and Spiced Perfection

For me, an exceptional fruit crisp embodies a few key qualities. It should be lightly spiced, offering a subtle warmth without overpowering the natural fruit flavor. The balance between sweetness and tartness must be just right, ensuring each bite is vibrant and not cloyingly sweet. And above all, it needs to be unpretentious – straightforward, honest-to-goodness comfort food that consistently delivers on exquisite flavor, satisfying texture, and sheer joy. This particular recipe ticks all those boxes and more, promising an effortless path to a truly memorable homemade dessert.

It’s a wonder why it’s taken me this long to finally share an apple crisp recipe with you, but the day has arrived! Whether you’ve just returned from an apple-picking adventure with a bounty of fresh apples, are seeking a simple yet impressive dessert for Thanksgiving, or find yourself inexplicably craving the comforting embrace of a warm apple crisp (it happens to the best of us!), then this recipe is tailor-made for you. After countless iterations and experiments, I can confidently say this is the best apple hazelnut crisp recipe I’ve had the pleasure of creating and sharing, guaranteed to satisfy your sweet cravings.

Choosing the Best Apples for a Perfect Apple Crisp

Just as we meticulously select apples for a standout apple cranberry pie, the secret to a truly exceptional apple crisp lies in using a thoughtful variety of apples. A single type of apple can often lead to a one-dimensional texture or flavor, resulting in a filling that’s either too mushy, too firm, or lacking in complexity. Our ultimate goal is a dynamic filling that offers both tender, cooked-down pieces and some that retain a pleasant, slightly firmer bite, alongside a vibrant sweet and tart flavor profile.

This apple crisp recipe strategically combines an equal proportion of Granny Smith and Honeycrisp apples to achieve that ideal balance of flavor and texture. These two varieties are not only widely available in most grocery stores but also complement each other beautifully, each contributing unique characteristics in terms of sweetness, tartness, and structural integrity during baking.

Granny Smith apples are renowned for their vibrant tartness, which beautifully cuts through the sweetness of the crisp, preventing it from tasting overly rich or saccharine. Crucially, they also possess a firm flesh that helps them hold their shape remarkably well when cooked, ensuring your crisp has distinct, flavorful apple pieces throughout, rather than a uniform puree. Honeycrisp apples, on the other hand, are celebrated for their natural sweetness, delightful crunch, and juicy nature. During baking, they readily release more liquid, which helps create a wonderfully gooey, almost caramel-like sauce for the filling, and they soften beautifully without completely disintegrating into an unappealing mush. This harmonious blend of tart and sweet, firm and tender, truly creates the perfect, multi-faceted apple crisp filling that will keep you coming back for more.

Chopped Apples: The Secret to a Perfectly Cooked Filling

When exploring apple crisp fillings, you’ll encounter a wide array of approaches: some recipes advocate for thinly sliced apples, others for large, rustic chunks, and still others for smaller, finely chopped pieces. After extensive testing and baking experiments, I’ve unequivocally found that uniformly chopped apples — specifically, pieces roughly 1/2-inch thick — consistently yield the most superior and reliable results for a homemade apple crisp. I wholeheartedly recommend this method, especially if you’ve ever been disappointed by inconsistent textures in previous crisps, such as undercooked spots or overly mushy areas.

The key advantage of using smaller, uniformly chopped apple pieces is their ability to cook down much more quickly and, crucially, much more evenly. This precision in size ensures that every single piece of apple reaches that coveted state of fork-tender perfection, eliminating any risk of encountering an undercooked, unpleasantly crunchy apple bite or a dry, unevenly cooked filling. The consistent heat distribution means your entire crisp will be perfectly done from edge to center. Beyond the consistent texture, chopping the apples offers another delightful benefit: it makes the crisp significantly easier to serve. Instead of struggling with long, slippery slices that can be hard to portion gracefully, you get perfectly sized, delicious apple morsels in every scoop. And, in my humble opinion, this consistency also makes the crisp a *lot* more enjoyable to eat, enhancing the overall dessert experience with every harmonious spoonful.

Crafting the Irresistible 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 comforting, warm, and succulent apple filling beneath. The topping isn’t just an afterthought; it’s a critical component that adds essential texture, a rich buttery flavor, and another layer of spice and sweetness, creating a delightful contrast that completes the dessert. My ideal crisp topping is crafted from a thoughtful selection of wholesome ingredients, each playing a vital role in achieving that perfect crumbly-chewy contrast.

We start with a foundation of all-purpose flour, combined with hearty old-fashioned rolled oats for that signature chewiness and rustic appeal. Cold, unsalted butter is absolutely essential – cut into small cubes, which will be worked into the dry ingredients to create those distinct, melt-in-your-mouth crumbles and ensure a flaky texture. Brown sugar is preferred over granulated sugar here, as its molasses content imparts a richer, more complex caramel-like flavor and contributes to a more tender and moist texture in the topping. A touch of warming spices, mirroring those in the filling, and a pinch of salt elevate the taste profile, making every bite incredibly satisfying.

For this particular recipe, I reach for my absolute favorite: Bob’s Red Mill Organic Old Fashioned Rolled Oats. These oats are consistently milled from high-quality, fresh oats, are certified organic, and conveniently packaged in a resealable bag, which is a pantry staple in our home. Their robust texture and earthy flavor are unmatched, providing the perfect base for our crisp topping. We incorporate a generous portion into our recipe to ensure a substantial, satisfying crunch in every serving, making sure the oats truly shine.

We rely on old fashioned rolled oats almost daily, incorporating them into a variety of healthy and delicious recipes, from muesli and breakfast cookies to overnight oats and warm bowls of oatmeal. Their unique chewy texture and wholesome flavor are simply unmatched, making them indispensable for our apple crisps. To further enhance the textural complexity and add a subtle nutty depth that beautifully complements the apples, we’re also incorporating a generous amount of finely chopped hazelnuts into the topping.

The beauty of this topping is how effortlessly it comes together. A simple mixing bowl and your fingertips are all you need to combine the dry ingredients and then work in the cold butter, creating that perfect crumbly consistency with a mix of smaller and larger clusters. For ultimate convenience, especially during busy holiday seasons, this topping can be prepared well in advance. Simply store it in an airtight container in the refrigerator for up to a week, or freeze it for up to two months. It’s perfectly usable straight from the fridge or freezer, requiring no thawing, making assembly a breeze just before baking. It truly doesn’t get any easier to prepare a show-stopping dessert that tastes like you spent hours in the kitchen!

What Makes This Apple Hazelnut Crisp Recipe Truly Special

I understand what you might be thinking: the internet is saturated with countless apple crisp recipes. So, what sets *this* particular Apple Hazelnut Crisp apart from the rest and makes it worthy of your baking time? It’s the thoughtful combination of specific ingredients and proven techniques that elevate it from a good dessert to an unforgettable one. Here’s a closer look at the distinctive elements that make this recipe a standout, ensuring a consistently delicious result every time:

• Thoughtful Apple Variety Selection: Similar to our acclaimed apple cranberry pie, this crisp masterfully employs a combination of both tart and sweet apples. Specifically, we pair the crisp and tangy Granny Smith with the sweet and juicy Honeycrisp. This pairing isn’t arbitrary; it’s meticulously chosen to deliver a complex flavor profile and a delightful interplay of textures in every bite, ensuring the filling is neither too sweet nor too mushy, and has a pleasant acidity.
• Harmonious Warming Spices: The heart and soul of any great apple dessert lie in its spices. This recipe features a meticulously balanced mixture of ground cinnamon, allspice, and ginger. These warming spices are generously infused into both the tender apple filling and the buttery crisp topping, creating a cohesive, aromatic, and deeply comforting flavor that truly evokes the essence of autumn and holiday cheer.
• Bright Citrus Zest and Juice: In my culinary philosophy, very few desserts don’t benefit from the vibrant addition of citrus zest or juice. For this apple crisp, a touch of lemon zest and freshly squeezed lemon juice is crucial. It acts as a natural counterpoint, balancing the sweetness of the apples and brown sugar, and brightening the overall flavor profile. This subtle acidity prevents the crisp from tasting heavy and ensures a fresh and lively taste that invigorates the palate.

• Enhanced Apple Flavor with Apple Cider: To truly amplify the inherent apple flavor and add an extra layer of depth, we incorporate a splash of apple cider into the filling mixture. Beyond intensifying the fruit’s natural taste, the cider introduces additional moisture, which aids in quicker, more even cooking of the apples. As it bakes, the cider reduces and concentrates, mingling with the apples and spices to create an almost caramel-like, rich, and incredibly delicious sauce that perfectly coats every piece of fruit.
• Precision in Apple Preparation – Chopping, Not Slicing: This is a technique born from rigorous testing and a desire for consistent perfection. After experimenting with various methods, from large rustic chunks to delicate thin slices, I’ve found that chopping the apples into uniform 1/2-inch pieces consistently yields the most perfectly cooked and best-textured crisp. This method guarantees that every apple piece is tender, juicy, and never undercooked or mushy, contributing to an ideal mouthfeel and making the dessert much easier and more enjoyable to serve and eat.
• Distinctive Hazelnut Addition: Our apple crisp topping stands out with the unique and delightful inclusion of chopped whole raw hazelnuts. While their flavor is subtle and complements the other ingredients beautifully, hazelnuts contribute a wonderful, delicate crunch and a nuanced, earthy richness that beautifully plays off the sweet apples and warming spices. They add an extra dimension of texture that makes each bite more interesting and satisfying. Of course, if hazelnuts aren’t to your preference, feel free to substitute them with other chopped nuts like pecans or almonds for a different nutty note, or omit them entirely for a classic oat crisp.

Baking Your Apple Hazelnut Crisp to Golden Perfection

This comforting apple crisp typically requires about 55 to 70 minutes to bake in a preheated oven. The exact baking time can vary slightly depending on the specific apple varieties you’ve chosen, the precise thickness of your apple chunks, and your individual oven’s calibration, so it’s always best to keep a close eye on it rather than relying solely on the clock.

You’ll know your crisp is perfectly baked when the topping achieves a beautiful, deep golden-brown hue, indicating maximum crunch and flavor, and the apple filling beneath is visibly bubbling lightly around the edges of the baking dish, indicating that the juices are hot, thickened, and caramelized. For an extra check on the apples’ tenderness, gently insert a paring knife into the apple filling. The apples should feel tender with minimal resistance, offering a soft, yielding texture. If you encounter any firmness, simply continue baking for an additional 5 to 10 minutes, checking again until they are just right.

Once baked, resist the urge to dive in immediately! Allow the crisp to cool slightly on a wire rack for about 15 to 20 minutes after removing it from the oven. This brief resting period is crucial, as it allows the filling to set further and the delicious flavors to meld and intensify, preventing a runny dessert. Serve this delightful dessert warm, ideally accompanied by a generous scoop of creamy vanilla ice cream that slowly melts into the hot fruit, or a luxurious drizzle of cold heavy cream for an added touch of richness. Either way, prepare for a truly unforgettable culinary experience that embodies the warmth and comfort of homemade baking. Enjoy every single comforting bite!

Apple Hazelnut Crisp

4.8 stars (5 ratings)

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Yield: 6 Servings

Prep: 25 minutes

Cook: 55 minutes

Total: 1 hour 20 minutes

This delicious apple crisp recipe is the perfect mix of sweet and tart, and topped with a buttery hazelnut oat crisp topping. The topping can be prepared, stored in an airtight container, and refrigerated for up to week. It can also be frozen for up to two months. It can be used straight from the fridge or freezer to the oven. Serve warm topped with vanilla ice cream or a drizzle of heavy cream.

Equipment

• 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: I recommend a combination of tart and sweet, 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

For Serving:

• vanilla ice cream or heavy cream, for drizzling

Instructions

• Preheat the oven to 375°F (190°C) with a rack in the center position. Set aside a half sheet pan and a lightly greased 2-quart capacity baking dish (or 8-inch square baking 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, ensuring all apple pieces are coated. Set aside while you prepare the topping.
• Prepare the Topping: In a medium mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, ginger, allspice, and salt. Add the cubed butter and toss until coated. Using your fingertips, work and press the butter into the dry ingredients, until the butter is dispersed and there is a good mixture of smaller and larger crumbs. Stir in the chopped hazelnuts evenly.
• Assemble: Transfer the apple mixture (and any accumulated juices) to the lightly greased baking dish and spread into an even layer. Sprinkle the crisp topping evenly over the apples (do not press down). Set the baking dish in the center of the half sheet pan to catch any potential drips.
• Bake for 50 to 65 minutes, or until the crisp topping is beautifully golden brown, the apples are fork-tender, and the filling is visibly bubbling lightly around the edges. If the topping is gaining too much color before the apples are tender, lightly cover the baking pan with aluminum foil for the remainder of the baking time.
• Allow the crisp to cool on a rack for 15 to 20 minutes before serving. This allows the filling to set properly. Serve warm and top with a scoop of vanilla ice cream (or a luscious drizzle of heavy cream), if desired, for an extra indulgent experience.

Tips for Success:

• I like to use an equal combination of tart and sweet apples, such as Granny Smith and Honey Crisp, for apple crisps to achieve the best balance of flavor and texture.
• The crisp topping is incredibly convenient for meal prep: it can be prepared in advance, stored in an airtight container, and refrigerated for up to a week. It can also be frozen for up to two months. It can be used straight from the fridge or freezer to the oven, saving you time on baking day.
• For a deeper nutty flavor, you can lightly toast the hazelnuts before chopping and adding them to the topping. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
• Ensure your butter is very cold when making the topping. This is key to achieving a perfectly crumbly and flaky texture.
• Don’t overmix the topping once the butter is added; you want distinct crumbs, not a paste.

Nutrition Information (per serving):

• Serving: 1serving
• Calories: 663kcal
• Carbohydrates: 111g
• Protein: 7g
• Fat: 24g
• Saturated Fat: 10g
• Polyunsaturated Fat: 13g
• Cholesterol: 40mg
• Sodium: 113mg
• Fiber: 8g
• Sugar: 77g

Author: Laura / A Beautiful Plate

Course: Fruit Desserts

Cuisine: American