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apple pear crisp

Hazelnut Apple Pear Crisp

Serve the crisp warm with vanilla ice cream. As if I needed to tell you that.
Servings 6
Author Turnip the Oven

Ingredients

For the filling

  • 1 pound Granny Smith apples 2 or 3
  • 1 pound firm-ripe pears 2 or 3
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon freshly grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon

For the topping

  • 3/4 cup whole wheat flour
  • 3/4 cup whole unsalted hazelnuts
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter 1 stick, diced

Instructions

  1. Preheat the oven to 350°F.
  2. Peel, core, and dice the apples into large pieces. Transfer them to a large bowl. Repeat with the pears. Add the sugar, flour, orange zest, orange juice, cardamom, and cinnamon and toss to coat. Transfer the fruit to a 2-quart baking dish (like an 8-x-8-inch pan).
  3. Combine the flour, hazelnuts, light brown sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture begins to come together in clumps.
  4. Sprinkle the topping over the apples and pears and bake until the fruit is bubbling and the topping is crisp and golden-brown, 40 to 50 minutes.

Recipe Notes

This recipe was very, very loosely inspired by Ina Garten's recipe for apple pear crisp.