• Grated zest and juice of 1 lemon
• ½ cup Vermont apple cider
• ½ cup granulated sugar
• 1 / 8 teaspoon ground cinnamon
• 1 / 8 teaspoon grated nutmeg
• 4 tablespoons ( 2 ounces ) unsalted butter , melted
Vermont Farm Table Cookbook 10th Anniversary Edition by Tracey Medeiros
Warm Apple Crisp with Hazelnut Crumble
Simon Pearce Restaurant , Queechee , VT
Serves 10 to 12
Apple Filling
• 1 ounce apple brandy , such as Apple Jack ( optional )
• 12 large Granny Smith apples ( 3¼ to 3 ½ pounds , peeled , cored , and cut into ¼- inch-thick slices
Hazelnut Crumble Topping
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons ( 8 ounces ) unsalted butter , cut into pieces and chilled
• 1 cup hazelnuts , toasted and coarsely chopped
• 1 pint vanilla ice cream ( optional )
INSTRUCTIONS
1 . PREHEAT the oven to 350 degrees . Butter a 9 x 13-inch baking dish or other shallow 2-quart baking dish . Set aside .
2 . To make the apple filling : COMBINE the lemon zest and juice , cider , sugar , cinnamon , nutmeg , butter , and brandy , if desired , in a large bowl . Add the apples and toss to coat . Set aside .
3 . To make the hazelnut crumble topping : In a medium bowl , COMBINE the all-purpose flour , whole-wheat flour , sugar , and cinnamon . Using your fingers , work in the butter until the mixture is crumbly and forms pea-sized lumps . Add the hazelnuts ; mix until evenly distributed .
4 . SPREAD the apple mixture in the bottom of the prepared baking dish . Sprinkle the hazelnut crumble evenly over the apples . Bake for 25 minutes , rotate the dish and bake until the top is crisp and golden brown , about 25 more minutes . Let cool for 10 minutes ; serve warm with scoops of vanilla ice cream , if desired .
60 VERMONT MAGAZINE