Levi Brown
Hands-On Time
5 Mins
Total Time
1 Hour 10 Mins
Serves 4

This recipe has so few ingredients because some of them do double duty. For example, while the apple cider is poaching the apples, it’s also reducing down into a syrupy sauce without the help of any added sugar. The toasted hazelnuts add texture and crunch, but also stand in for a streusel topping. If you think about it, the dish is like a healthier, deconstructed version of apple crisp. Serve it with yogurt, or whipped cream, or dare we say it—a scoop of vanilla ice cream. Make sure to budget in enough time to really reduce the apple cider (but don’t worry, it’s all hands-off).

How to Make It

Step 1

Bring apple cider, apples, and cinnamon stick to a boil in a saucepan. Reduce heat and simmer until the apples are tender, about 30 minutes; remove the apples and let cool. Boil the cider until reduced to ½ cup, about 40 minutes. Spoon the cider sauce over the apples and top with chopped toasted hazelnuts and yogurt or whipped cream (optional).

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