Autumn Apple Hazelnut Dessert
A layered dessert featuring sautéed apples, crunchy hazelnuts, and creamy goodness, perfect for fall gatherings.
Ingredients
For the Apple Mixture
- 3 large apples, peeled and diced Crisp varieties like Granny Smith or Honeycrisp offer a lovely tartness.
- 1/2 cup sugar Adjust to taste; consider using brown sugar for a deeper flavor.
- 1/2 teaspoon cinnamon Feel free to add a pinch of nutmeg for warmth.
- 1 tablespoon lemon juice Freshly squeezed for best flavor!
For the Cream Layers
- 1 cup sour cream Go for full-fat sour cream for creaminess.
- 1/4 cup heavy cream Use a high-fat cream for better whipped results.
- 2 tablespoons powdered sugar Sifted for smoothness.
- 1 teaspoon vanilla extract Quality matters; pure vanilla extract enhances flavor.
For the Crunchy Layer
- 2 cups hazelnuts, chopped Opt for roasted hazelnuts for an extra flavor boost.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the diced apples with sugar, cinnamon, and lemon juice. Let this mixture sit.
- Spread the chopped hazelnuts on a baking sheet and roast them in the preheated oven for about 10 minutes, or until golden brown.
- Remove the nuts and let them cool.
Whipping Cream
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold in the sour cream.
Layering
- In a serving dish, start layering with a spoonful of the apple mixture, followed by the whipped cream mixture.
- Top each layer with roasted hazelnuts.
- Continue layering until all ingredients are used, finishing with whipped cream and more hazelnuts.
Chill
- Cover and chill the dessert for at least an hour before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the apple mixture and whipped cream layers a day in advance and then assemble before serving.