Ginger Cardamom Hazelnut Raspberry Apple Crisp

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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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17 comments

    • 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…

  1. 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:

      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!

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

  3. 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!

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