- 10 Granny Smith apples (about 4 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 1/4 cups flour, divided
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup hazelnuts, peeled and coarsely chopped*
- 1/2 cup almonds, sliced
- 1 teaspoon salt
- Topping: crème fraîche
How to Make It
Preheat oven to 400°. Toss together first 4 ingredients and 1/4 cup flour in a large bowl. Transfer to a lightly greased 13- x 9-inch baking dish.
Pulse remaining 1 cup flour, brown sugar, and butter in a food processor until crumbly. Stir in hazelnuts, almonds, and salt. Sprinkle nut mixture evenly over apple mixture.
Bake at 400° for 45 minutes or until golden brown. Serve hot or at room temperature with crème fraîche.
*To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove thin skins.