Apple-Prune Crisp with Hazelnut Topping |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | ||
| 1 | FOR FILLING: 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. |
| 2 | MEANWHILE, PREPARE TOPPING: Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts. |
| 3 | Scatter topping over filling. Coninue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream. |