Recipe: Hazelnut Apple Crisp - West Coast Food

By Flourist Bakery

This is a comforting and easy new fall recipe featuring our Organic Whole Grain Rye Flour! We like using a mixture of different apple varieties such as Cortland, Macintosh, Granny Smith, Golden Delicious, and Pink Lady for flavor and texture. 


Unsalted butter, melted (12 tbsp)
Flourist Organic Whole Grain Rye Flour (1 1/2 cups)
Brown sugar (1 1/2 cup)
Old-fashioned rolled oats (1 cup)
Hazelnuts, toasted and chopped (1 cup)
Salt (1 tsp)
Mixed apples, sliced into 1/2 inch wedges (4 lb – about 8-10 medium apples)
Ground cinnamon (1 tbsp)
1 lemon, zested and juiced 


Preheat oven to 350°F and butter a rectangle 9×13-inch pan 

In a medium bowl, combine flour, 1 cup brown sugar, rolled oats, chopped hazelnuts, and salt. Add melted butter and stir together until combined. Squeeze the mixture together to form clumps of varying sizes. 

Toss sliced apples together with the remaining 1/2 cup brown sugar, cinnamon, and the zest and juice of one lemon. Tip the apples into the prepared pan, arranging them in an even layer. Scatter the topping all over, covering the apples completely. 

Bake for approximately 50-60 minutes, until the topping is crisp and deep golden brown in color and the filling is bubbling. Serve warm or at room temperature.

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