Ever wish you could pack the flavor and texture of old-fashioned apple crisp into a less indulgent treat that took half the time to prepare? Then today’s your wish come true.
I’m not the least bit shy about proclaiming my love for apples every chance I get. Although apples work their way into my cooking year round, they take center stage in the autumn when I just can’t help myself from picking up a few of each kind at the store. These Baked Apple Hazelnut Wedges couldn’t be simpler to make and truly encapsulate the flavor of apple crisp into a treat healthy enough to serve for breakfast or an afternoon snack.
Coated in a mixture of ground hazelnuts, cinnamon, ginger, and salt, the apple slices soften as they bake but not so much that they turn into sauce. The resulting wedges are warm and tender, a little crispy, and a whole lot of delicious.
The best part? You can have these out of the oven and in your mouth in under 20 minutes.
So what do you serve with these wonderful wedges? If I’m being honest, I’m into simple food these days. With many other fun things occupying my time, I enjoy cooking so much more if I don’t stress over preparing big, elaborate recipes and instead just go the simple route. (It often turns out to be healthier, too.)
With these wedges, I like to keep it easy and go with a little coconut milk and maple syrup drizzled on top. (But who’s to say you couldn’t add a scoop of dairy-free Vanilla Macadamia Ice Cream?)
Until I started looking for them, I didn’t realize that raw hazelnuts can sometimes be a little tricky to find. Most natural food stores sell them in the bulk bins (that’s where I get mine), but if your store doesn’t have bulk bins, look for raw hazelnuts in the baking aisle next to the other nuts. And if you can’t find them, substitute almonds or pecans instead.
Fruit and nuts are the perfect dynamic duo when it comes to snacks and desserts. If you’re looking for more fruit and nut recipes, you might also like these:
- Fruit & Nut Breakfast Treats from Daily Bites
- Upside Down Pear Cakes from Roost
- Grain-Free Carob Banana Bars from The Whole Life Nutrition Kitchen
- Banana Bread Pancakes from My New Roots
Baked Apple Hazelnut Wedges
1/2 cup raw hazelnuts
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1 large organic apple, such as Gala, Fuji, or Pink Lady
1 tablespoon virgin coconut oil, melted
Coconut milk and Grade B maple syrup, for serving (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set a wire rack on top.
In a food processor or coffee/spice grinder, process the hazelnuts until they are finely ground. Place them in a shallow bowl and whisk in the cinnamon, ginger, and salt. Place the melted coconut oil in a separate small bowl.
Cut the apple into 8 wedges. Cut into each wedge on an angle to remove the little sliver of core. Dip each wedge in the coconut oil, then in the hazelnut mixture to coat. Arrange the coated wedges on the wire rack, placing them cut side down.
Bake for 10 minutes. Using a tongs, gently flip the wedges and continue baking for another 5 minutes. Serve the apple wedges warm drizzled with coconut milk and maple syrup.