Apple Crisp with Hazelnut Topping

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First off, I have to admit that I did not in fact use Hazelnuts in my recipe for Apple Crisp with Hazelnut Topping. I did everything but add them because my son is allergic to tree nuts. So that is an option for those of you with the same allergy.

This recipe comes from Best of Bridge Slow Cooker Cookbook – 200 Delicious Recipes. The collection of recipes are specifically made for convenience of using a slow cooker. It has everything from amazing appetizers, breakfast, brunch to dessert! I chose to do the Apple Crisp with Hazelnut Topping because we have an apple tree and I needed to use some of our harvest. It also has recipes for Rum Pecan Caramel Sauce topping! I also decided not to copy the book word for word on it’s instructions, but give an easy ‘How-To’.

Ingredients for Base:

6 Apples, Peeled and Thinly Sliced
1/2 Cup Packed Brown Sugar
2 TBSP All-Purpose Flour
2TSP Ground Cinnamon
2TBSP Freshly Squeezed Lemon Juice

Ingredients for Hazelnut Topping:

1/2 Cup All-Purpose Flour
1/2 Cup Packed Brown Sugar
1/2 Cup of Chopped Toasted Hazelnuts
1/4 Cup Large-Flake (Old-Fashioned) Rolled Oats
1/4 Cup Melted Butter

To make the base you grease the inside of your slow cooker. It gives reference for using a 3 1/2 to 4 Quart Slow Cooker. I wasn’t sure exactly what “grease” one was supposed to use so I just coated mine in canola oil. Once that is finished, you mix all the ingredients for the Base inside the pot.

Mix all the ingredients for the topping in a separate bowl, then add them to the top of your base mix.

Once you have both layers in the Slow Cooker, cover the top with a folded tea towel (I used a paper towel) and then the lid. Cook for about 3 hours on High, or until bubbling, then turn it off and let it stand for 45 minutes to allow it to thicken. This Apple Crisp with Hazelnut Topping serves 6 People!

The recipe in the book is done old school recipe style with big letters for easy reading as well as tips that are very essential when working with fruit and nuts. Such as, how to juice lemons, limes and oranges as well as how to buy whole Hazelnuts.

We all loved, loved, the Apple Crisp with(out) Hazelnut Topping! It was delicious and a lot less sickly sweet than some of the recipes I’ve tried. It’s perfect because it doesn’t take up all my time, but it does use up my apples in the backyard!

You can grab this book and many other wonderful recipe books on Robert Rose. There are lots of fantastic ideas for the fall as well as books on food allergies, just in case you need to skip the nuts like we do.

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