Ginger Cardamom Hazelnut Raspberry Apple Crisp

ginger cardamom hazelnut raspberry apple crisp with whipped cream

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 tasty dish of deliciousness.

For this crisp 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
ginger cardamom hazelnut raspberry apple crisp dessert

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Don’t have time to bake a crisp? Check out this quick Stovetop Apple Crisp:

stovetop apple crisp

ginger cardamom hazelnut raspberry apple crisp with whipped cream
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Ginger Cardamom Hazelnut Raspberry Apple Crisp

An easy recipe for a delicious apple raspberry crisp. The fruit mix is flavored with fresh ginger and cardamom and the topping is a hazelnut streusel.
Prep Time8 mins
Cook Time1 hr
Total Time1 hr 8 mins
Course: Dessert
Cuisine: American
Keyword: cardamom, fruit, ginger
Servings: 4
Author: Nicole Branan | The Spice Train

Ingredients

  • 2 Gala apples, peeled, cored and cut into 1/2–inch chunks
  • 12 ounces fresh raspberries
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cornstarch
  • 2 teaspoons brown sugar
  • 3 tablespoons rolled oats
  • 1/4 cup all-purpose flour
  • 3 tablespoons chopped hazelnuts
  • 3 tablespoons brown sugar
  • pinch of salt
  • 2 tablespoons unsalted butter

Instructions

  • Heat the oven to 375 degrees F.
  • Toss apples, raspberries, ginger, cardamom, cornstarch and 2 teaspoons brown sugar in a bowl.
  • Fill into baking pan(s).
  • Add oats, flour, hazelnuts, 3 tablespoons brown sugar and salt to a bowl.
  • Cut in the butter with a pastry cutter.
  • Sprinkle the mix over the fruit.
  • Bake until the topping is golden-brown (about 1 hour).
  • Serve with whipped cream and/or vanilla ice cream.

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10-Minute Pumpkin Spice S’mores Trifles

Why I love it: This super easy s’mores trifle dessert is perfect when you want to serve up the classic burnt, crunchy, gooey, melted chocolate dessert flavors but don’t have a campfire handy. It takes almost no work at all, cleanup is a breeze, and because you eat this s’more with a spoon you won’t get it all over your face.

10-minute pumpkin spice smores trifles

Memorial day weekend is coming up and that means s’mores season is finally kicking off! S’mores are one of America’s finest inventions, in my opinion. The combination of flavors and textures is wonderful and never gets old. The one minor gripe I have with s’mores is their messiness, there is just about no way to eat them without bathing your hands, cheeks and chin in chocolate and marshmallow goo. How do you get around that? Very simple, you turn the s’more into the trifle that I have here and eat it with a spoon.

The dessert is made up of layers of crumbled graham crackers (mixed with a bit of melted butter and a smidgen of pumpkin spice), chocolate layers that consist of simple hazelnut spread (warmed up a bit to make it easier to drizzle) and marshmallow cream toasted with a torch. I got the idea for this recipe from My Baking Addiction (a blog as beautiful as it is delicious) but left out the strawberries and added the pumpkin spice (because it works great with the hazelnutty chocolate).

One thing is important when you assemble the trifle: don’t use too much chocolate or marshmallow cream because they are both very, very sweet. You want about half of each spoonful to be graham cracker crumbles. (This doesn’t come across in the photo because the marshmallow cream tends to spread to the outside of the glass and hides a lot of the graham crumbles from view).

Anyway, there it is, a very easy, fast, cheap and delicious s’mores dessert that doesn’t get your hands (or face) dirty.

10-minute pumpkin spice smores trifles
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10-Minute Pumpkin Spice S'mores Trifles

Recipe adapted from My Baking Addiction.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: smores, trifle
Servings: 2
Calories: 260kcal
Author: Nicole Branan | The Spice Train

Ingredients

For the graham cracker layer:

  • 1/3 cup crumbled graham crackers
  • 1 tablespoon melted unsalted butter
  • 1/8 teaspoon pumpkin spice
  • pinch of salt

For the chocolate layer:

  • a drizzle of hazelnut spread, warmed up for a few seconds in the microwave

For the marshmallow cream layer:

  • marshmallow cream

Instructions

  • Mix all the graham cracker layer ingredients together in a bowl.
  • Layer graham crackers, hazelnut spread* and then marshmallow cream* into glasses (it's easiest to pipe the marshmallow cream). Toast each layer of marshmallow cream with a torch.

Notes

*Don't use too much hazelnut spread and marshmallow cream, both are very sweet and can very quickly become overpowering. You want at least half of each spoonful of this dessert to be graham cracker crumble.

Nutrition

Calories: 260kcal

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Almond Orange Mousse with Anise

Why I love it: This gourmet dessert has a complex and sophisticated flavor but the recipe is very easy (foolproof really) and the preparation is quick (~20 minutes, plus about an hour of chilling).

almond orange mousse with anise

I got the idea for this flavor combination from a biscotti recipe I saw recently. While I am not a big fan of biscotti I did like the sound of almond, orange and anise together so I used them in this dessert. It’s a very creamy, light and fluffy mousse that is a perfect finish for a gourmet dinner.

I built the mousse on an egg yolk and sugar base that I flavored with orange zest, almond extract and ground anise seeds. After that I folded in whipped cream and whipped egg whites and stiffened the whole thing with gelatin. It’s a dessert that tastes like a lot of work went into it but in reality it’s very easy to make and just about impossible to mess up. I suggest you eat it by taking a bite out of an orange slice, then follow up with a spoonful of mousse and repeat.

almond orange mousse with anise
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Almond Orange Mousse with Anise

Turn a simple mousse into a gourmet dessert with a few drops of almond extract, a bit of orange zest and a teaspoon of ground anise seeds.
Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: almond, anise, orange
Servings: 6
Calories: 220kcal
Author: Nicole Branan | The Spice Train

Ingredients

  • 2 eggs, separated
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon powdered gelatin
  • 1/3 cup granulated sugar
  • 2 teaspoons finely grated orange zest
  • 3/4 teaspoon almond extract
  • 1 teaspoon ground anise
  • orange slices
  • finely chopped almonds

Instructions

  • Whip the two egg whites to stiff peaks. Put in the fridge.
  • Whip the cream with 1 teaspoon sugar to stiff peaks. Put in the fridge.
  • Add gelatin along with 3 tablespoons of cold water to a saucepan. Let sit for about 4 minutes.
  • Whisk the egg yolks with 1/3 cup sugar, orange zest, almond extract and anise in a bowl until creamy.
  • Heat the bloomed gelatin just until dissolved.
  • Whisk the gelatin into the egg yolk mix.
  • Fold in the cream.
  • Fold in the egg whites.
  • Cover and chill in the fridge until set (about 1 hour).
  • Scoop the cream onto individual plates and serve with orange slices and chopped almonds.

Nutrition

Calories: 220kcal

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Pumpkin Spice Hazelnut Churros

pumpkin spice churros

Deep-fried desserts are the best and this one is no exception. I embellished the batter for these churros with freshly chopped hazelnuts and rolled the pastries in pumpkin spice sugar.

Since I recently learned how to make choux pastry I decided it was time to make some churros. Churros are deep-fried choux pastry and they taste awesome.

As you can see, I divided the batter in half and made two different shapes, balls and strands. For the balls I used a 2-teaspoon scoop and for the strands I used a piping bag with a French tip. The strands are a bit of a trick to make, you have to pipe them into the oil, holding the piping bag with both hands, then quickly grab a small kitchen knife with one hand and cut the batter off at the tip. It sounds complicated but it’s one of those things that you get the hang of quickly after doing it once or twice.

I suggest you eat these guys as an afternoon snack with fresh coffee or a shot or two of espresso.

pumpkin spice churros
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Pumpkin Spice Hazelnut Churros

An easy recipe for delicious, homemade hazelnut churros rolled in pumpkin spice sugar. A wonderful deep-fried dessert.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: churros, pumpkin spice
Servings: 8
Calories: 290kcal

Ingredients

For the coating:

  • 1/2 cup granulated sugar
  • 1/2 teaspoon pumpkin spice

For the batter:

  • vegetable oil for deep-frying
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup bread flour, sifted
  • 3 eggs
  • 1 egg white
  • 1/4 cup finely chopped hazelnuts

Instructions

For the coating:

  • Mix sugar and pumpkin spice together in a shallow bowl. Set aside.

For the batter:

  • Fill oil into a Dutch oven until it's about 5 inches deep. Start to heat it.
  • While the oil is heating up, add milk, butter, sugar and salt to a saucepan and bring to a boil.
  • Turn the heat down to medium, then add the sifted flour all at once and stir with a wooden spoon.
  • Cook, continuing to stir, until the dough starts to peel away from the sides of the saucepan.
  • Transfer the dough to a bowl, then beat on medium speed until it's cooled down to lukewarm.
  • Beat in the eggs, one at a time, then add the egg white.
  • Beat in the hazelnuts.
  • Fill half of the batter into a piping bag with a French tip.
  • Wait until the oil has reached 300 degrees F. on a candy thermometer.
  • Working in batches, carefully pipe short strands of the dough into the oil. (Cut them off with a knife at the tip).
  • Once they are browned take the churros out with a slotted spoon, briefly set them down on a plate lined with a paper towel, then roll them in or sprinkle them with the sugar/spice mix.
  • Working in batches, use a 2-teaspoon scoop to drop the remaining batter into the oil in little balls and proceed in the same way as before.

Nutrition

Calories: 290kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!