Weekend Herb Blogging: Green Tomatoes And Apples Hazelnut Crisp

A week ago strong winds broke a branch of one of my tomato plants bearing a few green tomatoes. Since there wasn't enough to fry I sliced them and together with two granny smith apples I made them into a fruit crisp. The flavor combination of slightly tart apples, sweetish tomatoes, and hazelnuts is amazing, very very yummy.

These green [yellow variety] tomatoes are surprisingly sweet and there isn't a hint of tartness. Being a tomato fiend (I love to snack on tomatoes since I was a small child) I could eat them regularly straight from the bush or in desserts.

sweet and crunchy green (yellow) tomatoes

Green Tomatoes And Apples Hazelnut Crisp
2 Granny Smith apples, thinly sliced
2 medium green tomatoes, thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
2 tablespoons sugar, more if you prefer it sweeter
finely grated rind of 1 lemon
¼ cup all purpose flour
6 tablespoons dark brown sugar
¼ cup cold salted butter, diced
1 cup roasted hazelnuts
2 - 3 tablespoons Nutella

• In a small bowl mix the apples and tomatoes, drizzle with lemon juice. In another small bowl, stir together 2 tablespoons flour, 2 tablespoons sugar, and lemon rind, then sprinkle all over the fruits. Toss mixture gently to coat fruits. Transfer into a baking dish. Bake in a preheated 375 degree F oven for 20 minutes.
  
• Prepare the topping while the fruits are baking: In a food processor, pulse together the flour, brown sugar, and butter. Add the hazelnuts and process until nuts are chopped fine. Refrigerate until needed. Sprinkle evenly on top of fruits and bake for another 15 minutes or until nicely browned and crisp. Remove from oven and let rest for 2 minutes.
  
• Spoon Nutella in a disposable icing bag and pipe thin strips on top of crisp. Serve warm or at room temperature.
  

I'm submitting this post to Weekend Herb Blogging which is being hosted this week by Dhanggit. For more info on how to join this weekly event visit Haalo's blog.