Apple Prune Crisp with Hazelnut Topping
Elevate your dessert game with this irresistible Apple Prune Crisp with Hazelnut Topping—an elegant twist on the classic crisp that's bursting with autumnal flavors. Juicy Granny Smith apples and tender prunes are tossed in a fragrant blend of cinnamon, lemon juice, and just the right amount of sweetness, then baked to bubbly perfection under a golden, nutty hazelnut-oat topping. The secret lies in the combination of textures: the soft, spiced fruit base contrasted with the crisp, buttery crumble loaded with crunchy hazelnuts. Quick to prepare in just 20 minutes and perfect for cozy gatherings, this dessert is a showstopper served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you're baking for a holiday dinner or simply craving comforting sweetness, this apple-and-prune crisp delivers a delightful combination of rustic charm and gourmet appeal.
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Recipe Information
Ingredients
- 4 large Granny Smith apples
- 1 cup Prunes
- 2 tablespoons Lemon juice
- 0.333 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 cup Rolled oats
- 0.5 cup Hazelnuts (chopped)
- 0.333 cup Brown sugar
- 0.333 cup All-purpose flour (for topping)
- 0.333 cup Unsalted butter (cold, cubed)
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
Peel, core, and slice the Granny Smith apples into thin wedges. Place them in a large mixing bowl.
Add prunes, lemon juice, granulated sugar, flour, and cinnamon to the bowl with the apples. Toss everything together until the fruit is evenly coated.
Transfer the apple-prune mixture into the prepared baking dish and spread it out evenly.
In another bowl, make the topping by combining rolled oats, chopped hazelnuts, brown sugar, flour, and salt.
Cut the cold cubed butter into the topping mixture using a pastry cutter, fork, or your hands until it forms a crumbly texture.
Sprinkle the hazelnut topping evenly over the apple-prune mixture in the baking dish.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove the crisp from the oven and let it cool for 10-15 minutes before serving.
Serve warm as-is or pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 58.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
