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–+ servings
Chocolate Hazelnut Apple Crisp 1

Chocolate Hazelnut Apple Crisp

This Chocolate Hazelnut Apple Crisp transforms ordinary apples into an extraordinary dessert experience by merging the timeless appeal of traditional apple crisp with the irresistible allure of chocolate and hazelnuts. Inspired by beloved Nutella flavors, this innovative take on apple crisp delivers warmth, comfort, and a touch of elegance.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • 9×9-inch baking dish or 2-quart casserole
  • Mixing Bowls
  • Pastry cutter (optional)

Ingredients
  

Apple Filling

  • 6 medium Granny Smith apples about 2 pounds, peeled, cored, and sliced ¼-inch thick
  • 2 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar can substitute coconut sugar for a deeper flavor
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Chocolate Hazelnut Topping

  • 1 cup old-fashioned rolled oats not instant
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped hazelnuts toasted for enhanced flavor
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter 1 stick, cubed
  • 1/3 cup semi-sweet chocolate chips

Optional Finishers

  • 2 tablespoons hazelnut spread like Nutella, for drizzling
  • Vanilla ice cream or whipped cream for serving

Instructions
 

  • Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9×9-inch baking dish or 2-quart casserole dish with butter or cooking spray.
  • In a large bowl, toss the sliced apples with lemon juice to prevent browning.
  • In a separate small bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt.
  • Sprinkle this mixture over the apples and toss until each slice is evenly coated.
  • Combine the oats, flour, brown sugar, chopped hazelnuts, cocoa powder, and salt in a medium bowl.
  • Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  • Fold in the chocolate chips.
  • Transfer the apple filling to your prepared baking dish, creating an even layer. Gently press down to eliminate large air pockets.
  • Sprinkle the chocolate hazelnut topping evenly over the apples, covering the fruit completely.
  • Bake for 40-45 minutes, until the topping is crisp and the filling is bubbling around the edges. If the topping starts browning too quickly, loosely cover with aluminum foil for the remaining bake time.
  • Remove from the oven and let stand for 15 minutes to allow the filling to set slightly.
  • If desired, warm 2 tablespoons of hazelnut spread in the microwave for 20 seconds and drizzle over the top before serving.

Notes

- For extra hazelnut flavor, toast your chopped hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the topping mixture.
- For gluten-free needs, replace all-purpose flour with a 1:1 gluten-free flour blend. Almond flour works well in the topping for a nuttier flavor profile.
- Vegans can substitute coconut oil for butter and use a plant-based chocolate hazelnut spread.
- This crisp stays fresh in the refrigerator for up to 4 days when stored in an airtight container.
- For optimal texture when reheating, use a 300°F oven for 10-15 minutes rather than a microwave.
- Freezing option: Assemble the unbaked crisp, cover tightly and freeze for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the baking time.

Nutrition

Calories: 385kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 9gSodium: 125mgFiber: 6gSugar: 32g
Keyword Apple Crisp, Chocolate Dessert, Hazelnut, Fall Dessert, Baked Apple
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