There’s something magical about the scent of baked apples wafting through your kitchen . This Maple Pecan Apple Crisp is fall in a dish ,crispy oats, toasty pecans, and warm maple sweetness hugging tender apples. Whether it’s Sunday brunch or a chilly evening treat, this dessert will have everyone gathered around the table.
🕒 Prep Time: 25 min
🕒 Cook Time: 50 min
🕒 Total Time: 1 hr 15 min | Servings: 6
Ingredients
Maple Pecan Crisp Topping
- ¾ cup (90g) all-purpose flour (or 1:1 gluten-free flour mix)
- ¾ cup (75g) rolled oats
- ½ cup (75g) maple sugar
- ¾ cup (170g) unsalted butter, cold and cubed
- 1 tsp salt
- ¾ cup (75g) pecans, roughly chopped
Apple Mixture
- 6 firm & tart apples (Granny Smith, Honeycrisp, or Golden Delicious), sliced
- ½ lemon, juiced
- ½ cup (80ml) maple syrup
- ¼ cup (50g) light brown sugar (or maple sugar)
- 1 tsp cinnamon
- 1 tbsp all-purpose flour
Step-by-Step Instructions
1️⃣ Prep the Pan:
Preheat oven to 350°F (175°C). Grease an 8″x8″ baking dish with butter.
2️⃣ Make the Apple Filling:
Peel (optional), core, and slice apples. In a large bowl, mix apples with lemon juice, maple syrup, brown sugar, cinnamon, and flour. Stir until coated. Transfer to your prepared dish.
3️⃣ Mix the Topping:
In another bowl, combine flour, oats, maple sugar, and salt. Add cubed butter and work in with a pastry cutter or hands until crumbly. Stir in chopped pecans.
4️⃣ Assemble & Bake:
Spread topping evenly over apples. Bake 50 min, until golden brown and bubbly. (If apples are extra firm, bake 10 min longer.)
5️⃣ Serve:
Cool 10 min. Top with vanilla ice cream and an extra drizzle of maple syrup for cozy perfection.
Pro Tips
- Swap pecans for walnuts or almonds for a flavor twist.
- Use a mix of apple varieties for depth of flavor.
- To make ahead, prep the crisp topping separately and store in the fridge for up to 2 days.
Nutrition (per serving)
- Calories: 420
- Protein: 4g
- Carbs: 54g
- Sugar: 30g
- Fat: 22g
- Fiber: 5g
Flavor Experiments
- Add a pinch of nutmeg for extra warmth.
- Drizzle with salted caramel instead of maple syrup.
- Serve with spiced chai tea or hot cider for the ultimate fall pairing.
Make It Once, Eat It All Week
- Store in fridge in an airtight container up to 4 days.
- Reheat in oven for crisp texture.
- Freeze baked crisp for up to 3 months; thaw and warm before serving.
Learn From Mistakes
- I once skipped the flour in the apple mix ended up with apple soup! Always add it to thicken juices.
- Don’t overbake; the topping can burn before apples soften.
FAQ
1. Can I make this without oats?
Yes! Replace oats with equal parts flour for a nutty shortbread-style topping.
2. What apples are best for crisps?
Firm, tart varieties like Granny Smith or Honeycrisp hold their shape well.
3. Can I use butter substitutes?
Yes, coconut oil or vegan butter works.
