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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!)
Don’t have time to bake a crisp? Check out this quick Stovetop Apple Crisp:
Ginger Cardamom Hazelnut Raspberry Apple Crisp
- 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
- 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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