Ginger Cardamom Hazelnut Raspberry Apple Crisp

Why I love it: This crisp is easy to make and bursting with great flavors. Both the fruit mix and the topping can be prepared in advance and because it’s a one-dish dessert cleanup is easy too!

Ginger Cardamom Hazelnut Raspberry Apple Crisp with Whipped Cream

To license this image please contact me at nicole@thespicetrain.com.

I’m not a big fan of raw fruit but I am a huge fan of fruit crisps. What an incredible transformation they are. You start with hard, boring apples and tart, twist-your-face-into-a-grimace raspberries and end with a juicy, crispy, warm, sweet and flavorful dish of deliciousness. I think I could finish my dinner with a fruit crisp every night and not get tired of it. (As a matter of fact, I made the crisp I have here three times this week already).

I flavored the fruit with freshly grated ginger and ground cardamom and topped it with a hazelnut streusel. The nuts add great flavor and crunch, so don’t be tempted to skip them. You can make both the fruit mix and the streusel in advance and then keep them in the fridge for several hours. Once you’re ready, you bake the crisp for about an hour and then serve it warm with whipped cream or vanilla ice cream (or indeed both. I mean, why not!)

Ginger Cardamom Hazelnut Raspberry Apple Crisp Dessert

To license this image please contact me at nicole@thespicetrain.com.

Ginger Cardamom Hazelnut Raspberry Apple Crisp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 3 – 4
Ingredients:
  • 2 Gala apples, peeled, cored and cut into ½–inch chunks
  • 12 ounces fresh raspberries
  • 1 teaspoon grated fresh ginger root
  • ½ teaspoon ground cardamom
  • 1 teaspoon cornstarch
  • 2 teaspoons brown sugar
  • 3 tablespoons rolled oats
  • ¼ cup all-purpose flour
  • 3 tablespoons chopped hazelnuts
  • 3 tablespoons brown sugar
  • pinch of salt
  • 2 tablespoons unsalted butter
Instructions:
  1. Heat the oven to 375 degrees F.
  2. Toss apples, raspberries, ginger, cardamom, cornstarch and 2 teaspoons brown sugar in a bowl.
  3. Fill into baking pan(s).
  4. Add oats, flour, hazelnuts, 3 tablespoons brown sugar and salt to a bowl.
  5. Cut in the butter with a pastry cutter.
  6. Sprinkle the mix over the fruit.
  7. Bake until the topping is golden-brown (about 1 hour).
  8. Serve with whipped cream and/or vanilla ice cream.

Food Photography and Styling: Since this is not an elegant but more of a rustic dessert I went with a rustic wood set and kept the styling very casual. The hazelnuts are really important to me in this recipe and you can’t see them in the streusel so I put some whole nuts, some shells and some chopped hazels in the composition. I took the second photo first and really liked it but I thought you couldn’t really see the actual food very well so I took another photo at a steeper angle.

For info on what type of camera and lighting equipment I used head on over to my FAQ page.

17 comments

  1. Traci | Vanilla And Bean says:

    The best part about crisps are their simplicity and how they are fuss free. I love the textures and flavors here, Nicole, especially the hazelnuts. I appreciate your notes on styling too.. it helps me look at and think about my work in different ways. Now, I think I need to make a crisp!

    • Nicole B. says:

      Thank you, Fanny! I did like how natural they came out too, I often find it really difficult to not make a photo look staged. :)

  2. Marisa Franca @ All Our Way says:

    Yes indeed!! Crisps are such an old-fashioned and satisfying dessert. What a great to get our fruit in our diet :-) I love that bottle of milk to go along with it — an old-fashioned touch. And cardamon and ginger are a great team. Excellent recipe. Have a great weekend.

    • Nicole B. says:

      GREAT point about the health benefits of incorporating fruit into our diet, I cannot believe I hadn’t even thought about that! A great weekend to you as well, Marisa! :)

    • Nicole B. says:

      Thank you, Louise! I totally know what you mean, when I get busy it’s cold sandwiches or grilled cheese for dinner and that’s it. :) Hope you get some time to relax and play in the kitchen again soon!

  3. Wendi says:

    Oh my goodness! This looks so delicious! I agree with you – not a big fan of raw fruit – but give me a cobbler, crisp, pie, etc – ANY DAY, and I am a happy gal. I love the spices you used here – I know the cardamon and ginger really set this dish off! And so easy! Thanks for a great recipe!

    • Nicole B. says:

      Oh, what a great idea to make this a breakfast, I hadn’t thought of that. Hmmm, I haven’t had breakfast yet and have all ingredients in the house…

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