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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This rustic fruit dessert can be made with pears or stone fruits in summer. Prep: 25 minutes; Bake: 45 minutes. Ingredients:
10 granny smith apples (about 4 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes |
1 cup granulated sugar |
3 tablespoons cornstarch |
1 tablespoon lemon juice |
1 1/4 cups flour, divided |
1/2 cup brown sugar |
1/2 cup butter |
1/2 cup hazelnuts, peeled and coarsely chopped |
1/2 cup almonds, sliced |
1 teaspoon salt |
topping: crème fraîche |
Directions:
1. Preheat oven to 400°. Toss together first 4 ingredients and 1/4 cup flour in a large bowl. Transfer to a lightly greased 13- x 9-inch baking dish.
2. Pulse remaining 1 cup flour, brown sugar, and butter in a food processor until crumbly. Stir in hazelnuts, almonds, and salt. Sprinkle nut mixture evenly over apple mixture.
3. Bake at 400° for 45 minutes or until golden brown. Serve hot or at room temperature with crème fraîche.
4. *To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove thin skins.
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