Imagine warm Southern pecan pie meeting a cozy alpine apple crisp in one glorious skillet. This recipe is like a sweet road trip from Alabama to the Swiss Alps—caramel-laced, nutty, and unapologetically comforting.
By layering buttery spiced apples under a crunchy pecan-oat streusel, we merge classic French pâtisserie technique with the no-fuss soul of American home baking. It’s rustic enough for Sunday supper but refined enough to show off.
Inspired by my travels through Provence and Georgia (the state and the country!), this hybrid crisp leans into bold textures and warming spices. It’s the kind of dish that invites curiosity—and second helpings.
What’s So Great About This Dish?
- I first made this on a rainy night in Alabama, craving both pecan pie and apple crumble—and ended up with something better than both. If you’ve ever wanted to fuse two desserts into one masterpiece, this one’s it.
- The balance of textures is unreal—buttery soft apples, a toasty pecan crunch, and just enough chew from oats. It hits that perfect “crisp but cozy” note.
- Swapped out refined sugar for maple syrup last fall during a Canada trip, and it brought this earthy warmth that’s now a must. Try it once—you’ll never go back.
- I’ve even used it as a breakfast base with Greek yogurt and a drizzle of almond butter. Sounds strange? Just wait till that first bite.
- It’s surprisingly waistline-friendly for such a decadent dessert. With natural sweeteners and heart-healthy pecans, you get indulgence without the guilt.
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.
| Nutrition | Value |
| Calories | 498.5kcal |
| Carbohydrates | 76.2g |
| Fibre | 8.1g |
| Fat | 21.9g |
| Protein | 5.1g |
| Cholesterol | 40.6g |
Variations To Help You Customize This Dish!
- Add a Bourbon Twist: Splash 1–2 tablespoons of bourbon into the apple filling for a warm, rich depth of flavor.
- Make It Gluten-Free: Swap the all-purpose flour with almond flour or a gluten-free flour blend in both the filling and topping.
- Go Nut-Free: Skip the pecans and replace them with rolled oats or sunflower seeds for a crunchy, allergy-friendly topping.
- Crumble Meets Crisp: Add a handful of rolled oats and a sprinkle of brown sugar to the topping for a more classic crumble texture.
- Spice It Up: Add nutmeg, cloves, or cardamom to the cinnamon for a warm, spiced medley.
