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Add a photoServings: 10
Ingredients
- 5 lrg Apples
- 1 1/2 c. Fennel bulb
- 2 Tbsp. Lemon juice
- 1/2 c. Honey
- 1/2 c. Apple cider
- 1 1/2 Tbsp. Sambuca (anise liqueur)
- 1/4 tsp Nutmeg
- 1/2 tsp Grnd allspice
- 1/4 tsp Salt
- 2 tsp Sugar
- 12 x Hazelnuts
- 1 3/4 c. Flour
- 1/2 tsp Salt
- 2 ounce Cool shortening
- 3 ounce Cool unsalted butter
- 4 Tbsp. Ice water
Directions
- Peel and core apples and cut into 1/2-inch slices. Dice fennel. Toast and peel hazelnuts. Cut butter into 1/2-inch pcs.
- Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt in a bowl; toss gently to combine. Cover and set aside.
- Topping: Combine sugar, nuts, flour and salt in a processor. Pulse till nuts are finely grnd. Add in shortening and butter and pulse till mix resembles coarse meal. Add in water, 1 Tbsp. at a time, pulsing briefly after each addition. Continue adding water till mix holds together when pinched between your fingers. Don't overmix or possibly the dough will be tough. Pat into a disc, wrap in plastic wrap, and chill at least 30 min.
- Preheat oven to 375 degrees.
- Spoon the apple mix into a 9 x 13-inch glass baking dish. Roll out the dough on a lightly floured surface to a 9 x 13-inch rectangle; gently lay the dough over the fruit, tucking in the edges. Bake for 30 min. Remove from the oven and, using a spoon or possibly spatula, break crust into 3- or possibly 4-inch irregular squares. Press pcs into the apples, "dowdying" the appearance of the dish. Return to oven and bake for 20 min, till well browned.
- Let cold 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 10 servings | |
| Calories 321 | |
| Calories from Fat 123 | 38% |
| Total Fat 13.95g | 17% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 1.9g | |
| Cholesterol 20mg | 7% |
| Sodium 185mg | 8% |
| Potassium 204mg | 6% |
| Total Carbs 48.4g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 27.01g | 18% |
| Protein 2.97g | 5% |
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