Apple-Prune Crisp with Hazelnut ToppingMark Thomas
Oregon's Willamette Valley produces great wines — as well as prunes, hazelnuts, and apples, which combine in this dessert.
Recipe information
Yield
Makes 4 servings
Ingredients
Filling
1/3 cup sugar
3 tablespoons (packed) golden brown sugar
1 tablespoon all purpose flour
2 teaspoons ground cinnamon
2 large Granny Smith apples (about 20 ounces), peeled, cored, diced
1/2 cup pitted prunes, chopped
Topping
1/3 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, diced, room temperature
1 cup hazelnuts, toasted, chopped
Vanilla ice cream
Preparation
For filling:
Step 1
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:
Step 2
Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
Step 3
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.
