Warm Green Apple and Hazelnut Oat Crisp with Light Maple Cream
An original dessert with soft and crisp layers: green apples sautéed with vanilla and cinnamon, a baked oat and toasted hazelnut topping, and a light yogurt, maple, and lemon cream spooned on at the end. Comforting, aromatic, and balanced in sweetness.
Ingredients
- 700 g green apples (peladas and cut diced small)
- 45 g unsalted butter (divided)
- 70 g brown sugar (divided)
- 45 ml maple syrup (divided)
- 5 ml vanilla extract
- 4 g ground cinnamon (divided)
- 15 ml lemon juice (freshly squeezed)
- 1 g fine salt (divided)
- 90 g rolled oats
- 60 g all-purpose flour
- 70 g toasted hazelnuts (chopped gruesas)
- 180 g plain Greek yogurt
- 120 ml heavy cream (cold)
- 2 g lemon zest
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease an approximately 8 x 8 inch baking dish with a little of the butter.
- 2
In a large skillet over medium heat, melt 20 g (about 1 1/3 tbsp) of the butter. Add the green apples, 40 g (3 tbsp) brown sugar, 2 g (3/4 tsp) cinnamon, vanilla extract, lemon juice, and 1/2 g (a pinch) of salt. Cook for 6 to 8 minutes, stirring, until the apples are tender but still hold their shape.
- 3
Transfer the apple mixture to the greased dish and spread it into an even layer.
- 4
In a bowl, combine the rolled oats, all-purpose flour, toasted hazelnuts, 30 g (2 tbsp) brown sugar, 2 g (3/4 tsp) cinnamon, and the remaining salt.
- 5
Melt the remaining 25 g (1 2/3 tbsp) butter and mix it with 15 ml (1 tbsp) of the maple syrup. Pour this over the dry ingredients and stir with a fork until moist crumbs form.
- 6
Scatter the oat and hazelnut topping over the apples without pressing too firmly.
- 7
Bake at 190 °C / 375 °F for 22 minutes, or until the top is golden and the filling is bubbling around the edges.
- 8
While it bakes, whisk the plain Greek yogurt with 30 ml (2 tbsp) maple syrup and the lemon zest in a bowl. In a separate bowl, whip the cold heavy cream to soft peaks. Fold it into the yogurt mixture to make a light cream.
- 9
Let the dessert rest for 8 minutes out of the oven. Serve warm, topped with a spoonful of light maple cream on each portion.
Chef tips
For a crunchier contrast, lightly toast the oats and hazelnuts in a dry pan for 2 to 3 minutes before making the topping. If you want a juicier texture, cut some of the apples into thin slices and some into cubes.
Substitutions
You can replace the hazelnuts with walnuts or almonds if preferred, though the tree nut profile will change. Greek yogurt can be replaced with mascarpone whisked with a little milk for a richer cream. The all-purpose flour can be swapped for a gluten-free baking blend to adapt the recipe.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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