Nut lovers can enjoy a variety of delightful hazelnut desserts this summer. Options include Hazelnut Chocolate Chip Cookies, a No-Bake Hazelnut Tart, and a rejuvenating Hazelnut Ice Cream Sundae. For a creamy treat, try Chocolate Hazelnut Mousse or a Hazelnut and Berry Parfait. Other inspirations include a Summer Hazelnut Crunch Cake, zesty Hazelnut Lemon Tarts, and a revitalizing Hazelnut-Infused Iced Coffee. Grilled Peaches with Hazelnut Crumble add a unique twist to summer gatherings. Discover more irresistible recipes ahead.

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Hazelnut Chocolate Chip Cookies

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Hazelnut chocolate chip cookies are a delicious twist on the classic treat, combining the rich, nutty flavor of hazelnuts with the sweetness of chocolate chips. They are perfect for summer gatherings, picnics, or simply when you want to indulge your sweet tooth.

This recipe takes about 30 minutes to prepare and bake, making it a quick and delightful option for both kids and adults alike!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup hazelnuts, chopped and toasted
1 ½ cups semi-sweet chocolate chips

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined.
Fold in the toasted hazelnuts and chocolate chips until evenly distributed throughout the dough.
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

For an extra indulgent treat, try adding a sprinkle of sea salt on top of the cookies before baking.
You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and a nutritional boost.
If you prefer a chewier cookie, let the dough chill in the refrigerator for 30 minutes before baking.
Feel free to experiment and add in other mix-ins like dried fruit or different types of chocolate for a unique flavor profile.
Store any leftover cookies in an airtight container at room temperature for up to a week or freeze for longer storage. Enjoy!

No-Bake Hazelnut Tart

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This No-Bake Hazelnut Tart is a delightful, creamy dessert that’s perfect for summer gatherings or a cozy evening at home. It features a rich hazelnut-flavored filling set atop a crunchy crust, all without the need for an oven. Ideal for those who love a sweet treat but want to avoid the heat of baking, this tart can be prepped in just under 30 minutes (plus chilling time). It’s a fantastic choice for hosting friends or impressing family at summer barbecues.

Ingredients:

1 1/2 cups hazelnut cookies or graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/4 cup hazelnut spread (such as Nutella)
1 teaspoon vanilla extract
Chopped hazelnuts, for garnish
Cocoa powder, for dusting (optional)

Instructions:

1. Prepare the Crust: In a mixing bowl, combine the hazelnut cookie or graham cracker crumbs with the melted butter. Stir until the mixture resembles wet sand.

Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan to form an even crust. Use the bottom of a measuring cup to compact the crust firmly. Place the crust in the refrigerator to set while you prepare the filling.

2. Make the Filling: In a large mixing bowl, whip the heavy cream until soft peaks form.

Gently fold in the mascarpone cheese, powdered sugar, hazelnut spread, and vanilla extract until fully combined and you have a smooth, creamy mixture.

3. Assemble the Tart: Remove the crust from the refrigerator. Spoon the hazelnut filling into the prepared crust, smoothing the top with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set fully.

4. Serve: Once chilled and set, remove the tart from the refrigerator. Garnish with chopped hazelnuts and a light dusting of cocoa powder, if desired.

Slice into wedges and enjoy!

Variations & Tips:

For added flavor, consider mixing in a tablespoon of espresso powder to the filling for a mocha twist.
You can swap out mascarpone cheese for cream cheese if you prefer a tangy flavor.
Drizzle melted chocolate or a swirl of additional hazelnut spread over the top of the tart before serving for extra decadence.
This tart can be made a day in advance, making it a convenient option for busy days or last-minute gatherings. Just keep it well-covered in the refrigerator until ready to serve.

Hazelnut Ice Cream Sundae

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The Hazelnut Ice Cream Sundae is a delightful and indulgent dessert that combines the rich and creamy texture of hazelnut ice cream with various toppings for a sumptuous treat.

Perfect for summer gatherings, family BBQs, or simply a way to cool off after a hot day, this sundae is ideal for ice cream lovers and those who appreciate the sophisticated flavor of hazelnuts. The entire preparation time is approximately 15 minutes, making it a quick and pleasurable dessert to whip up.

Ingredients:

2 scoops of hazelnut ice cream
1/4 cup chocolate syrup
1/4 cup whipped cream
2 tablespoons chopped roasted hazelnuts
1 tablespoon caramel sauce
Maraschino cherry, for garnish
Fresh mint leaves, for garnish

Cooking Steps:

Start by scooping two generous scoops of hazelnut ice cream into a serving dish or bowl.
Drizzle the chocolate syrup generously over the ice cream.
Top with the whipped cream, creating a luscious cloud on top of the ice cream.
Sprinkle the chopped roasted hazelnuts over the whipped cream for added crunch and flavor.
Finish off with a swirl of caramel sauce, and then crown your creation with a maraschino cherry.
Garnish with fresh mint leaves for a touch of color and freshness.

Variations and Tips:

Variation: Try adding different toppings like crushed cookies, sprinkles, or fresh fruit such as strawberries or bananas to change up the flavor profile.
Tip: For an added layer of flavor, consider using a hazelnut liqueur, like Frangelico, as a drizzle over the sundae.
Tip: If you want to make your own hazelnut ice cream, blend heavy cream, sweetened condensed milk, ground hazelnuts, and vanilla extract, then freeze until firm.
Serving suggestion: Pair your sundae with a side of coffee or espresso to enhance the nutty flavors of the dessert.

Enjoy your delicious hazelnut ice cream sundae this summer!

Chocolate Hazelnut Mousse

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Chocolate Hazelnut Mousse is an indulgent and creamy dessert that combines the rich flavor of chocolate with the unique nuttiness of hazelnuts. This decadent treat is perfect for chocolate lovers and is sure to impress guests at summer gatherings or dinner parties. With a preparation time of just 20 minutes and a chilling time of at least an hour, it’s an ideal dessert for those who want something quick yet sophisticated.

Ingredients:

1 cup heavy cream
1/2 cup chocolate hazelnut spread (such as Nutella)
1/2 cup bittersweet chocolate, chopped
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Chopped hazelnuts for garnish (optional)

Cooking Steps:

Melt the Chocolate: Begin by melting the chopped bittersweet chocolate in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
Whip the Cream: In a medium mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip. Gently fold in the chocolate hazelnut spread until combined. Set aside.
Prepare the Egg Mixture: In another bowl, whisk together the eggs, granulated sugar, vanilla extract, and a pinch of salt. Place this bowl over the double boiler and whisk continuously until the mixture is warm to the touch (about 3-5 minutes).
Combine: Remove from heat and fold the melted chocolate into the egg mixture until combined. Slowly fold in the whipped cream mixture until no streaks remain—be gentle to keep the mousse light and airy.
Chill: Spoon the mousse into individual serving dishes or a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour to set.
Garnish and Serve: Just before serving, sprinkle with chopped hazelnuts if desired, and enjoy!

Variations & Tips:

Nut-Free Option: Substitute the hazelnut spread with almond or peanut butter to create a different flavor profile.
For a Lighter Version: Use whipped egg whites instead of heavy cream for a drier mousse; fold in gently for aeration.
Add Some Espresso: For a mocha flavor, mix in 1-2 tablespoons of espresso powder when melting the chocolate.
Storage: The mousse can be stored in an airtight container in the refrigerator for up to 3 days.
For Extra Decadence: Drizzle some chocolate sauce over the mousse before serving or add a scoop of vanilla ice cream on the side.

Hazelnut and Berry Parfait

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The Hazelnut and Berry Parfait is a delightful layered dessert that beautifully combines the rich, nutty flavor of hazelnuts with the fresh, vibrant taste of berries. This parfait is perfect for summer gatherings, brunches, or just a rejuvenating treat on a hot day.

With a prep time of about 20 minutes and minimal cooking involved, it’s a hassle-free dessert that anyone can whip up, making it ideal for both novice cooks and seasoned chefs alike.

Ingredients:

1 cup of Greek yogurt (plain or vanilla)
2 cups mixed fresh berries (such as strawberries, blueberries, raspberries)
1/2 cup hazelnuts, toasted and chopped
2 tablespoons honey or maple syrup (optional, for sweetness)
1 teaspoon vanilla extract (optional)
Fresh mint leaves for garnish (optional)

Cooking Steps:

Prepare the Hazelnuts: If not already toasted, spread the hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes, or until golden. Allow to cool and then chop roughly.
Mix the Yogurt: In a bowl, combine the Greek yogurt with honey/maple syrup (if desired) and vanilla extract. Stir until smooth.
Layer the Parfait: In serving glasses or bowls, begin layering by placing a spoonful of the yogurt mixture at the bottom. Follow with a layer of mixed berries and then a sprinkle of chopped hazelnuts. Repeat the layering process until the glasses are filled, finishing with a layer of berries and a few hazelnuts on top for decoration.
Chill and Serve: If time permits, chill the parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld. Just before serving, add fresh mint leaves for an extra touch.

Variations and Tips:

Flavor Variations: Experiment with different flavors by using flavored yogurt, such as coconut or almond, to enhance the nuttiness.
Berries: Feel free to swap out the berries for any seasonal fruits available, like peaches or cherries, for a unique twist.
Nut Alternatives: Substitute hazelnuts with other nuts such as almonds or pecans if preferred.
Make Ahead: You can prepare the layers ahead of time and assemble just before serving to keep the parfait fresh.
Vegan Option: Use plant-based yogurt alternatives and sweeteners like agave nectar instead of honey.

This Hazelnut and Berry Parfait is not just delicious but also packed with nutrients, making it a perfect indulgent yet healthy dessert for summer!

Hazelnut Crust Fruit Galette

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The Hazelnut Crust Fruit Galette is a delightful, rustic dessert that brings a taste of summer to your table. This free-form tart features a rich and nutty hazelnut crust, paired perfectly with a variety of fresh fruits such as peaches, berries, or cherries.

It’s an excellent dessert for gatherings, family picnics, or simply a treat for yourself. With a preparation time of about 30 minutes and a baking time of around 40-45 minutes, it’s easy to whip up and share with loved ones.

Ingredients:

1 cup all-purpose flour
1/2 cup ground hazelnuts
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4 tablespoons ice water
2 cups assorted fresh fruits (sliced stone fruits, berries, or apples)
2 tablespoons brown sugar (for the filling)
1 teaspoon vanilla extract
1 egg (for egg wash)
Extra sugar for sprinkling

Cooking Steps:

Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, ground hazelnuts, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Form the Dough: Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Shape into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a separate bowl, mix your chosen fruits with brown sugar and vanilla extract. Let them sit for about 10 minutes to allow the juices to develop.
Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it onto a baking sheet lined with parchment paper.
Assemble the Galette: Pile the fruit mixture into the center of the rolled-out crust, leaving about a 2-inch border. Carefully fold the edges of the dough over the filling, pleating it to create a rustic look.
Add the Finishing Touches: Beat the egg and brush it over the exposed dough. Sprinkle a little extra sugar over the crust for added sweetness and texture.
Bake: Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the fruit is bubbly.
Cool and Serve: Let the galette cool for about 10-15 minutes before slicing. Enjoy warm or at room temperature, optionally topped with whipped cream or ice cream.

Variations and Tips:

Fruit Variety: Experiment with different fruits depending on the season, such as blueberries, raspberries, or apricots for varied flavors and textures.
Nut Flavor: If you want an even nuttier flavor, use toasted hazelnuts in the crust.
Sweetness Level: Adjust the sugar level in the filling based on how sweet your fruits are.
Serving Suggestions: Serve with a scoop of vanilla or hazelnut ice cream for a decadent summer dessert.
Storage Tip: The galette can be stored in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven to restore crispness.

Hazelnut Brownie Bites

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Hazelnut Brownie Bites are the perfect indulgent treat for summer gatherings, offering a delightful combination of rich chocolate and the earthy crunch of hazelnuts.

These bite-sized brownies are ideal for both casual get-togethers and more formal occasions, pleasing chocolate lovers of all ages. With a preparation time of approximately 15 minutes and a bake time of around 20 minutes, they are easy to whip up and can be enjoyed fresh or stored for later.

Ingredients:

1 cup semisweet chocolate chips
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped hazelnuts
Optional: powdered sugar for dusting

Cooking Instructions:

Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it with cooking spray.
Melt the chocolate and butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and completely melted. Allow it to cool slightly.
Mix in the sugar: Once the chocolate mixture is cooled, whisk in the granulated sugar until well combined.
Add eggs and vanilla: Stir in the eggs, one at a time, until fully incorporated. Add the vanilla extract and mix.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.
Fold in hazelnuts: Gently add the chopped hazelnuts to the batter, ensuring even distribution.
Scoop the batter: Using a small cookie scoop or spoon, fill each muffin cup about 2/3 full with the brownie batter.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve: Allow the brownie bites to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Variations and Tips:

Nut-Free Version: You can omit the hazelnuts or substitute with walnuts or pecans for a different flavor and texture.
Add-Ins: Consider mixing in chocolate chunks, caramel pieces, or even a swirl of peanut butter for extra richness.
Serving Suggestions: Serve these brownie bites with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert upgrade.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. They can also be frozen for up to a month; thaw before serving.

Summer Hazelnut Crunch Cake

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The Summer Hazelnut Crunch Cake is a delightful dessert perfect for warm weather gatherings and celebrations. This moist cake features layers infused with the rich flavor of hazelnuts, complemented by a crunchy top that adds a delightful textural contrast.

Ideal for family parties, BBQs, or simply enjoying with a cup of tea, this cake is best served chilled or at room temperature. Preparation time is approximately 45 minutes, with an additional 30 minutes for baking and cooling, making it a great option for both novice and experienced bakers.

Ingredients:

1 ½ cups all-purpose flour
1 cup ground hazelnuts
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup buttermilk
½ cup chopped hazelnuts (for crunch topping)
¼ cup brown sugar (for crunch topping)
2 tbsp granulated sugar (for crunch topping)
1 tsp cinnamon (for crunch topping)

Cooking Instructions:

Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
In a medium bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and spread evenly.
In a small bowl, prepare the crunch topping by mixing together the chopped hazelnuts, brown sugar, granulated sugar, and cinnamon. Sprinkle this mixture evenly over the batter.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Variations and Tips:

For added flavor, consider toasting the ground and chopped hazelnuts before mixing them into the batter.
You can enhance the cake’s presentation by drizzling it with chocolate sauce or serving it with whipped cream and fresh berries.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe can be easily modified to accommodate gluten-free diets by substituting all-purpose flour with a gluten-free flour blend. Adjust baking time accordingly.

Hazelnut Lemon Tarts

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Hazelnut Lemon Tarts are delightful summer desserts that feature a buttery hazelnut crust filled with a zesty lemon curd, making them the perfect treat for hot days. These tarts are ideal for those who love the blend of nutty and citrus flavors and make a fantastic addition to any summer gathering or picnic.

The preparation time is approximately 30 minutes, with an additional time of 1 hour for chilling and baking.

Ingredients:

1 cup hazelnuts, toasted and finely ground
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 egg yolk
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1/4 cup heavy cream
Powdered sugar for dusting (optional)
Fresh berries for garnish (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Make the Crust: In a mixing bowl, combine the ground hazelnuts, flour, and salt. Add the softened butter and powdered sugar, mixing until the mixture resembles coarse crumbs.

Stir in the egg yolk until the dough comes together. If necessary, add a teaspoon of cold water.

3. Form the Tart Shells: Press the dough into the bottom and up the sides of a tart pan or individual tartlet pans. Prick the bottom with a fork to prevent bubbling.

4. Bake the Shells: Bake the crusts in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let cool completely.

5. Prepare the Lemon Filling: In a heatproof bowl, whisk together the eggs and granulated sugar until well blended. Add the lemon juice and zest.

Set the bowl over a pot of simmering water (double boiler) and whisk continuously for about 10 minutes, or until the mixture thickens and coats the back of a spoon.

6. Finish the Filling: Remove the bowl from heat and stir in the heavy cream until fully incorporated.

7. Fill the Tart Shells: Pour the lemon filling into the cooled tart shells, smoothing the top with a spatula.

8. Chill: Refrigerate the tarts for at least 1 hour to allow the filling to set.

9. Serve: Gently dust the tarts with powdered sugar before serving. Garnish with fresh berries if desired.

Variations and Tips:

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Feel free to add a bit of vanilla extract to the lemon filling for added flavor.
If you prefer a sweeter tart, you can increase the amount of granulated sugar in the filling.
These tarts can be made a day in advance, making them a great option for a stress-free dessert.
Experiment with different toppings, such as whipped cream or edible flowers, for a beautiful presentation.

Enjoy the revitalizing taste of these Hazelnut Lemon Tarts this summer!

Hazelnut-Infused Iced Coffee

hazelnut infused rejuvenating iced coffee

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Indulge in a rejuvenating Hazelnut-Infused Iced Coffee, a delightful beverage perfect for coffee lovers and hazelnut enthusiasts alike. This invigorating drink is a fantastic choice for warm summer days, providing a cool pick-me-up that also satisfies your sweet tooth.

With just a few simple ingredients and a preparation time of about 10 minutes, you can whip up a delicious and aromatic iced coffee that will leave you revitalized and energized.

Ingredients:

1 cup freshly brewed coffee (cooled)
2 tablespoons hazelnut syrup
½ cup milk (or milk alternative)
Ice cubes
Whipped cream (optional)
Ground hazelnuts or chocolate shavings for garnish (optional)

Cooking Steps:

Brew your coffee using your preferred method and allow it to cool to room temperature.
In a tall glass, add ice cubes until the glass is filled halfway.
Pour the cooled coffee over the ice.
Stir in the hazelnut syrup, mixing well to guarantee even sweetness and flavor.
Add the milk to your glass, adjusting the amount based on your preferred creaminess.
If desired, top with whipped cream for an extra indulgent treat.
Garnish with ground hazelnuts or chocolate shavings to enhance the presentation and add extra flavor.
Serve immediately with a straw or spoon.

Variations and Tips:

For a dairy-free version, substitute regular milk with almond, oat, or coconut milk.
To intensify the hazelnut flavor, try adding a splash of hazelnut liqueur if you’re serving this drink for adults.
Experiment with other flavored syrups such as vanilla or caramel to customize your iced coffee to your liking.
For an extra boost of energy, add a shot of espresso to your iced coffee mix.
Make a batch of hazelnut coffee ice cubes by freezing leftover coffee in an ice tray; this prevents your iced coffee from getting diluted as the ice melts.

Grilled Peaches With Hazelnut Crumble

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Grilled Peaches with Hazelnut Crumble is a delightful summer dessert that combines the natural sweetness of fresh peaches with a crunchy, nutty topping. This dish is perfect for outdoor gatherings, family barbecues, or simply to enjoy a taste of summer in your own backyard.

The preparation time is approximately 15 minutes, plus an additional 10 minutes for grilling, making it a quick and easy treat that everyone will love.

Ingredients:

4 ripe peaches, halved and pitted
1 cup hazelnuts, chopped
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
Pinch of salt
Vanilla ice cream or whipped cream (for serving)

Cooking Steps:

Preheat your grill to medium heat.
In a mixing bowl, combine the chopped hazelnuts, rolled oats, brown sugar, melted butter, cinnamon, and salt. Stir until the mixture is well combined and resembles a crumbly topping.
Place the peach halves cut-side up on a piece of aluminum foil or directly on the grill grates.
Generously sprinkle the hazelnut crumble mixture over the peach halves.
Cover the grill and cook the peaches for about 8-10 minutes, or until they are soft and the crumble is golden brown.
Carefully remove the peaches from the grill and let them cool slightly.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Variations/Tips:

For a twist, try adding a splash of bourbon or brandy to the crumble mixture for an added depth of flavor.
If you don’t have hazelnuts, you can substitute them with walnuts, almonds, or pecans.
For extra sweetness, drizzle honey or maple syrup over the grilled peaches before serving.
You can also prepare the crumble in advance and store it in the refrigerator for up to a week. Just sprinkle it on the peaches right before grilling for a quick dessert option.

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