Description
Maple Pecan Apple Crisp – a warm, comforting dessert with tender apples, rich maple, and a crunchy pecan oat topping. So easy to make!
Ingredients
Scale
- For the Apple Filling:
- 6 medium baking apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/2-inch thick
- 1/4 cup pure maple syrup (Grade A or B)
- 1 tbsp all-purpose flour
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the Buttery Crunch Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- 1/2 tsp ground cinnamon
- Pinch of salt
- Optional Serving:
- Vanilla bean ice cream or whipped cream, for serving
Instructions
- Prep the Apples:: First up, grab those apples! Peel ’em, core ’em, and then slice ’em into about half-inch pieces. I usually go for a mix of tart and sweet, like Granny Smith and Honeycrisp, for the best flavor balance. Toss them in a big bowl with the maple syrup, a tablespoon of flour, lemon juice, cinnamon, and nutmeg. Give it a good stir until everything is nicely coated. Honestly, the smell alone at this stage is enough to make your kitchen feel like autumn. I always taste a tiny piece of apple here, just to make sure the spice level is right for me!
- Assemble the Apple Filling:: Once your apples are coated, go ahead and pour them into your trusty 9×13 inch baking dish. Spread them out evenly, trying not to leave any big gaps. This ensures they cook through consistently. I didn’t expect that the first time I made a crisp, and some of my apples were a bit too firm. You want that tender, yielding apple texture, you know? Just a nice, even layer, and you’re golden. This dish is all about those tender apples.
- Make the Buttery Crunch Topping:: Now for the star of the show: that buttery crunch topping! In a separate, medium bowl, combine the remaining flour, old-fashioned rolled oats, brown sugar, and a pinch more cinnamon. Add your cold, cubed butter. Use your fingers, a pastry cutter, or even two knives to cut the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces. Don’t overmix! Then, stir in the chopped pecans. This is where the magic happens, giving our Maple Pecan Apple Crisp its signature texture.
- Top and Bake:: Sprinkle that glorious crumb topping evenly over the apple mixture in your baking dish. Make sure to get good coverage, as this is going to bake into that irresistible, golden-brown crust. Pop the dish into your preheated oven at 375°F (190°C). I usually place it on a baking sheet, just in case any of that delicious maple-apple juice decides to bubble over – saved me from a messy oven clean-up more than once! Bake for about 45-50 minutes, or until the topping is deeply golden and the apples are tender and bubbly.
- Check for Doneness:: You’ll know your Maple Pecan Apple Crisp is ready when the kitchen smells absolutely divine, the topping is a beautiful golden-brown, and the apple filling is bubbling up around the edges. To be real, I always stick a small knife or fork into the apples to make sure they’re soft. If they’re still a bit firm, give it another 5-10 minutes. Every oven is a little different, so trust your instincts here. That buttery crunch should be firm, not soggy.
- Cool and Serve:: Once it’s out of the oven, resist the urge to dig in immediately! Let the Maple Pecan Apple Crisp cool on a wire rack for at least 15-20 minutes. This allows the filling to set up a bit and prevents you from burning your tongue (ask me how I know!). The smell will be incredible, a mix of warm apples, maple, and toasted pecans. Serve it warm, maybe with a scoop of vanilla bean ice cream or a dollop of whipped cream. Honestly, it’s just pure bliss.