Pecan Pie Apple Crisp Recipe
Pecan Pie Apple Crisp is a cozy dessert mash-up where warm cinnamon apples meet a rich, buttery pecan-studded crisp topping. It’s baked until golden and bubbly, then served with cream or ice cream for the perfect blend of comforting fall flavors and irresistible crunch.
Equipment
- 9-inch pie pan (2 inches deep) or baking dish
- Mixing bowls (at least 2)
- Measuring cups and spoons
- Pastry cutter or fork
- Knife
- Oven mitts
- Spoon or spatula
- Cutting board
Ingredients
CRISP TOPPING
- 1 cup all-purpose flour
- 4 oz unsalted butter, cut into small pieces and chilled
- 5 tbsp brown sugar
- ½ cup finely chopped nuts
- 2 tbsp sugar
FILLING
- ¼ tsp ground cinnamon
- 1 tbsp all-purpose flour
- 2½ lbs peeled, quartered, cored, and sliced to yield about 6 cups
- 3 tbsp sugar
Instructions
- Preheat your oven to 350°F.
- In a 9-inch pie pan that’s 2 inches deep, or a similar baking dish, toss sliced apples with sugar to taste, cinnamon, and flour.
- In a separate bowl, combine all the topping ingredients and use your fingers or a pastry cutter to blend until the mixture resembles coarse pebbles.
- Evenly sprinkle the topping over the apples.
- Bake for about 1 hour and 15 minutes, or until the topping turns golden and the apples are tender and bubbling.
- If using ramekins or individual dishes, reduce baking time to 1 hour.
- Let the crisp cool slightly before serving.
- For added indulgence, serve with a splash of heavy cream or a scoop of vanilla ice cream.
Notes
- Choose a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for balanced flavor.
- Toast the pecans beforehand to deepen their nutty flavor.
- Add a pinch of salt to the topping to enhance the buttery-sweet contrast.