Best Apple Pecan Crisp Recipes

ULTIMATE APPLE PECAN CRISP

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

Steps:

• 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
• 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
• 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
• 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

CRAN-APPLE PECAN CRISP

Steps:

• In a large bowl, combine sugar and cornstarch; stir in the apples and cranberries. Transfer to a greased 2-qt. baking dish. In another bowl, combine the oats, brown sugar, pecans and flour; cut in butter until mixture is crumbly. Sprinkle over apple mixture. Bake, uncovered, at 375° for 40-45 minutes or until golden brown. Serve warm.

APPLE-PECAN CRISP

Steps:

• Heat oven to 375°F.
• In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
• Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

BUTTERSCOTCH-APPLE PECAN CRISP

Steps:

• In a small bowl, combine the butterscotch chips, flour, brown sugar and cinnamon. Place apples in a greased 13-in. x 9-in. baking dish; sprinkle with butterscotch chip mixture. Bake at 375° for 20 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats. Sprinkle flour mixture and pecans over apple mixture; bake 30-40 minutes longer or until filling is bubbly and topping is golden brown.

APPLE CHERRY PECAN CRISP

Steps:

• Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
• Put first 4 ingredients in mixer bowl with paddle attachment.
• Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
• Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.

APPLE-PECAN CRISP (CROCK POT)

Steps:

• Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
• Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
• Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
• Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
• Serve warm with ice cream.
• Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.

MAPLE PECAN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, toss the apples and raisins with 3 tablesppons of brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt. Spoon into a buttered 9-inch pie plate.
• In another mixing bowl, combine the remaining brown sugar and spices, and the flour; give a couple good stirs with a wooden spoon.
• Cut in the butter with two knives until mixture resembles coarse crumbs; stir in cereal. Sprinkle over the apple mixture.
• Bake for 30 minutes or until topping starts to brown and apples are tender.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Cook's Tip: For a special treat, sprinkle some shredded cheddar cheese on top of the crumble topping the last 10 minutes of baking. Yummm!

APPLE CRISP WITH PECAN & OAT TOPPING (GLUTEN-FREE)

Steps:

• Instructions: Preheat oven to 350 degrees F. Place 7-8 small ramekins onto a baking sheet and set aside. For Filling: Prepare all filling ingredients and mix together until fully incorporated. Scoop mixture into ramekins, filling with the same amount in each. Be sure to leave a small amount of room at the top of each ramekin for the topping. Set aside. For Topping: Mix the gluten-free flour, brown sugar, rolled oats, cinnamon and salt in large bowl. Cut the butter into the mixture using a pastry cutter or two butter knives until it forms pea size lumps. Stir in pecans and granulated sugar (if desired) until fully incorporated. Sprinkle a generous scoop of topping onto the apple filling in each ramekin. Use the palm of your hand to press and pack topping down. Bake crisps for 35 to 40 minutes. Cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a truly decadent treat!

CROCK POT APPLE PECAN CRISP

Steps:

• 1. place peeled and cored apples in a lightly greased 6 quart crock pot, drizzle with lemon juice and toss to coat.
• 2. combine flour and next 3 ingredients in a medium bowl. cut butter into flour mixture with a pastry blender or 2 forks until mixture resembles coarse meal.
• 3. sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
• 4. cover. cook on high heat for 1 1/2 hours or until apples are tender.
• 5. let sit for 15-30 minutes to cool slightly. sprinkle with pecans. serve warm with ice cream.
• 6. note: i cooked the toasted pecans with the apples and it was it was still quite enjoyable. if you like the crunch add at the end.

PECAN APPLE CRISP

Steps:

• Preheatoven to 350°F.
• Butter a deep 2-quart or 9x13" baking dish.
• Place the sliced apples in large mixing bowl.
• Stir in lemon juice.
• Toss well.
• Blend flour, both sugars, cinnamon and a dash of nutmeg in a food processor until well combined.
• Add butter and blend until mixture forms large clumps.
• Transfer to a bowl and work in pecans with your fingertips.
• Pour sliced apples into prepared baking dish.
• Spread the topping mixture over apples.
• Bake for 30 minutes or until apples are tender and the topping is browned.
• Serve warm with whipped cream or ice cream.

MAPLE APPLE CRISP WITH OAT PECAN STREUSEL

Steps:

• Preheat oven to 350. For streusel, whisk together 1 1/2 cups flour, sugar, brown sugar and 1/4 tsp. salt in bowl. Cut butter into flour mixture using a pastry blender til butter is pea sized
• Mix oats and pecans into flour mixture with your hands til thoroughly mixed. Cover and refrigerate
• For filling, soak cranberries in brandy, covered, til plumped, 20 minutes. Drain brandy and save for another use. Toss together apples, plumped cranberries, maple syrup, lemon juice, 2 Tbs. flour, cinnamon and 1/4 tsp. salt in large bowl. Transfer apple mixture to a 9 x 13 three quart baking dish. Cover apples with streusel and bake til apples are tender, about 50 minutes. Let apple crisp rest on cooling rack 30 minutes before serving. Serves 8

PECAN-APPLE CRISP WITH SOUR CREAM SAUCE

Steps:

• Heat oven to 375°F.
• Combine graham crumbs, granulated sugar and butter. Press half the crumb mixture onto bottom of 9-inch square baking dish.
• Bring apples, raisins, brown sugar, cider, nuts, cornstarch and allspice to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally. Spoon over crust; top with remaining crumb mixture.
• Bake 15 to 20 min. or until top is lightly browned and fruit mixture is hot and bubbly. Cool slightly.
• Mix sour cream, powdered sugar and milk until blended. Serve over dessert.

MAPLE PECAN APPLE CRISP

Steps:

• Preheat oven to 350 degrees F. Generously grease 2 8x8 baking pans with nonstick cooking spray. To make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.) Once finished, place topping in the fridge and begin making the apple filling. To make the filling: Place apples, maple syrup cinnamon and bourbon in a large bowl and toss to combine. Take a heaping 1/2 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with low fat vanilla ice cream.

APPLE-PECAN CRISP

Steps:

• 1.Heat oven to 375°F. 2.In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish. 3.In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish. 4. Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.