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Hazelnut Apple Crisp

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 Pink Lady, Honeycrisp, and Golden Galas for flavour and texture.

Hazelnut Apple Crisp
12 tbsp (170 g) unsalted butter, melted
1 1/2 cups (165 g) Flourist Organic Whole Grain Rye Flour
1 1/2 cup (210 g) brown sugar
1 cup (110 g) old-fashioned rolled oats
1 cup (140 g) hazelnuts, toasted and chopped
1 tsp salt
4 lb (about 8-10 medium apples) mixed apples, sliced into 1/2 inch wedges
1 tbsp ground cinnamon
1 lemon, zested and juiced

Preheat oven to 350°F and butter a rectangle 9x13-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 mixture together to form clumps of varying sizes.

Toss sliced apples together with remaining 1/2 cup brown sugar, cinnamon and the 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 colour and the filling is bubbling. Serve warm or at room temperature.

4 comments

Shira @ Flourist

Hello Cassandra! Great question! Yes the apples should be peeled :)
We’ve updated the post! Thanks so much for pointing that out.

Cassandra Hanson

Should the apples be peeled? Thanks!

Shira @ Flourist

Hi Banu! Yes you could use another Flourist whole grain flour if you have on hand ~ it should turn out great! I hope that helps!

Banu Eser

This sounds and looks delicious! Can the rye four be substituted with any other flour?

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