Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 13 Ratings

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).

Ben Mims


Credit: Levi Brown

Recipe Summary test

5 mins
1 hr 10 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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).


Nutrition Facts

120 calories; fat 3g; saturated fat 2.5g; cholesterol 5mg; sodium 20mg; protein 2g; carbohydrates 22g; sugars 19g; fiber 1g; calcium 29mg.