Chai Apple Crumblewith Caramelized Hazelnuts

Chai Apples

1. 1

   Peel and slice the apples into bite‑sized pieces and place them in a pot.

2. 2

   Steep the chai tea in hot water for 5 minutes, then pour the tea into the pot with the apples.

3. 3

   Add 2 cups of brown sugar, a pinch of cinnamon, a pinch of nutmeg, and simmer before squeezing in half a lime’s juice.

4. 4

   Stir and continue simmering on medium heat until the liquid reduces by half into a syrup.

Caramelized Hazelnuts

5. 5

   Heat honey and white sugar in a pan over medium heat until well combined and amber‑colored.

6. 6

   Add the roasted hazelnuts and stir continuously for 2 minutes until the mixture turns dark caramel, then remove from heat.

7. 7

   Spread the caramel on parchment paper, let it harden, then chop into small pieces and mix with a pinch of salt.

Crumble

8. 8

   Combine baking powder, flour, rolled oats, 0.5 cup brown sugar, a pinch of cinnamon, unsalted cold butter, and a pinch of salt; mix with fingers until the texture is smooth and sandy.

Assembly

9. 9

   In a 9×5‑inch baking tray, layer the apple mixture, then spread the crumble evenly on top.

10. 10

    Bake at 350°F for 40 minutes until golden brown.

11. 11

    Sprinkle the caramelized hazelnuts over the baked crumble and serve each portion with a scoop of vanilla ice cream.