9 tablespoons all-purpose flour (divided)1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1/2-inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Apples (or try with Asian Pears) peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar
Preheat oven to 375 degrees. In a food processor, blend 6 tablespoons of flour, the brown sugar, cinnamon, nutmeg and salt. Add the butter and pulse until blended. Add the nuts and process for 8 more pulses or until coarsely chopped. Transfer to a bowl and refrigerate while preparing the filling. Place the apples and tomatoes in a large bowl. Stir in the lemon juice. In a small bowl, combine the lemon zest, remaining 3 tablespoons flour, and sugar. Stir into the fruit, mixing gently. Spray an 8-inch-square baking pan or 2-quart casserole with nonstick cooking spray. Transfer the apple filling to the pan (do not put the topping on yet). Bake until the filling is bubbly, about 35 minutes. Remove the topping from the refrigerator and sprinkle evenly over the fruit. Return the pan to the oven and bake until the topping is nicely browned, about 20 minutes. Cool on a baking rack. Serve warm or at room temperature. Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350-degree oven for 8 to 10 minutes or until the skins crack. Rub warm nuts with a rough kitchen towel or between your hands to remove as much skin as possible.
recipe from oregonlive.com