Apple Prune Crisp With Hazelnut Topping Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

Steps:

• Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.

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.

Steps:

• Preheat oven to 425°F.
• Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
• Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
• Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
• Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.

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.