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Strawberry Apple Crisp Hazelnut Whipped Cream

Recipe bymedicbear

Hazelnut crisp;
4 tbsp unsalted butter, at room temperature.
1/2 cup all-purpose flour.
3/4 cup Cake Flour
2 cups Confectioner's Sugar
6 Large egg whites
1 tbsp vanilla extract
1/4 cup finely chopped hazelnuts

1/4 cup Sugar
2 Large Fuji apples, peeled, cored, and cut into 1/8 inch thick slices
2 tbsp Fresh orange juice
pinch of ground cinnamon
pinch of freshly grated nutmeg
4 tbsp salted butter

Hazelnut Whipped Cream;
1 pint heavy cream
1/4 cup sugar
1/4 cup frangelico liqueur

To plate;
2 cups of strawberries, quartered, at room temperature

Hazel nut crisp;

Preheat oven to 375 degrees.  Butter and flour 2 large remless baking sheets.

sift the fours and the confectioner's sugar together into the bowl of an electric mixer.  Add the butter, egg whites, and vanilla and beat until throughly incorporated.

Using an offset spatula, spread the paste evenly onto the prepared baking sheets, spreaking it as thinly as possible.  Sprinkle the hazelnuts evenly over the paste.

Bake for 15 to 17 minutes, until golden brown (the crisp will be darker at the edges; do not let it burn).  Transfer the crisp to a wire rack to cool to room temperature, then break into roughly shaped pieces.  Set aside.


Sprinkle the sugar intoa  large saute pan or skillet.  Arrange the apples in a single layer over the sugar and place the pan over medium-high heat.

Sprinkle the orange juice over the apples and sprinkle with the cinnamon and nutmeg.  Dot the butter over the top.  Simmer for 10 to 15 minutes, until the apples are soft.  Set aside.

Hazelnut Whipped Cream;

In a chilled bowl with chilled beaters, whip the cream fro about 1 minute, then add the sugar and liqueur and whip until soft peaks form.  Refrigerate, covered, until ready to serve.

To Plate;

Divide the apples among 4 dessert dishes.  Top with a layer of strawberries and a dollop of whipped cream.  Stick a hazelnut crisp into the top and serve immediately.



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