Simple Maple Pecan Apple Crisp
Warm. Crispy. Nutty. Inspired by my love for maple syrup and its understated partner in crime – the pecan. This Maple Pecan Apple Crisp recipe captures the beauty of fall baking in every bite!
Searching for a warm, sweet, and delicious dessert to bring to your next fall celebration?! This Canadian twist on a classic apple crisp is the recipe for you! It requires 6 of your favourite apples, only your hands to mix, and a generous sprinkle of love to create your family’s new favourite fall dessert. Get ready for the warm, sweet, baked apple aromas to fill your home with this simple homemade Maple Pecan Apple Crisp!
Never made apple crisp before? Here are your 3 most common questions answered:
How is an apple crisp different from an apple crumble?
It is all about the topping! (and really just a technicality!) Generally, an apple crisp involves a hearty topping made with a combination of butter flour, oats, and nuts (if desired). The apple crumble topping instead uses only flour, sugar and butter to create a streusel topping! Needless to say, both are over a beautiful base of baked apples and taste delicious!
Is apple crisp gluten-free?
Apple crisp can EASILY be made gluten free by replacing All-purpose Flour in crisp layer with a 1:1 Gluten-free flour mix and omitting flour in the apple mixture.
What is the best apple for an apple crisp?
Any firm, crisp, and slightly tart apple that you like to eat is perfect for an apple crisp! I would even recommend using imperfect apples with a scrape or bruise as they are often less satisfying to eat raw and cook beautifully in the oven!
To make this recipe you will need:
- Firm Apples (such as Granny Smith, Honeycrisp, Golden Delicious)
- Sugar (brown sugar, maple sugar, and maple syrup)
- Flour
- Butter
- Pecans
- Baking essentials: spice* cinnamon, salt
- Optional: Top with a scoop of vanilla ice cream and a light drizzle of maple syrup!
Let’s make some Maple Pecan Apple Crisp!
Preheat oven to 350F. Butter an 8″x8″ baking pan or similar sized casserole dish. Set aside.
Peel, core, and slice 6 washed apples. (Note: peeling your apples is an optional step depending on your texture preference!)
In a large mixing bowl, combine your apples, sugars (maple syrup and brown sugar), lemon juice, flour, and cinnamon. Stir to incorporate.
Transfer chopped fruit mixture to the prepared baking pan. Set aside.
In a separate medium sized mixing bowl, combine flour, oats, and salt. Add cubed butter and combine with the mixture using either a pastry cutter or your hands.
Once a mixture that resembles clay clumps. Add roughly chopped pecans and mix together one final time.
Evenly distribute crumble over the fruits.
Bake at 350F for ~50 minutes or until fruit is bubbling while still holding their shape and the crumble is golden brown.
Enjoy with a scoop of ice cream and a drizzle of maple syrup!
Want more classic fall desserts?! Check out my Tahini Nectarine Apple Crisp, Pumpkin Spice Cake, or Pumpkin Cheesecake Brownies!
Simple Maple Pecan Apple Crisp
Ingredients
Maple Pecan Crisp Topping
- 3/4 cup (90g) All-purpose Flour or 1:1 Gluten-free flour mix
- 3/4 cup (75g) Rolled Oats
- 1/2 cup (75g) Maple sugar
- 3/4 cup (170g) Unsalted Butter cold, cubed
- 1 tsp Salt
- 3/4 cup (75g) Pecans roughly chopped
Apple Mixture
- 6 Apples (Firm & Tart) , sliced such as Granny Smith, Honey Crisp, Golden Delicious
- 1/2 Lemon, cut in half, squeezed
- 1/2 cup (80ml) Maple Syrup
- 1/4 cup (50g) Light Brown Sugar or maple sugar!
- 1 tsp Cinnamon
- 1 tbsp All-purpose Flour
Instructions
- Preheat oven to 350F. Butter an 8"x8" baking pan or similar sized casserole dish. Set aside.
- Peel, core, and slice 6 washed apples. (Note: peeling your apples is an optional step depending on your texture preference!)
- In a large mixing bowl, combine your apples, sugars (maple syrup and brown sugar), lemon juice, flour, and cinnamon. Stir to incorporate.
- Transfer chopped fruit mixture to the prepared baking pan. Set aside.
- In a separate medium sized mixing bowl, combine flour, oats, maple sugar, and salt.
- Add cubed butter and combine with the mixture using either a pastry cutter or your hands.
- Once a mixture that resembles clay clumps. Add roughly chopped pecans and mix together one final time. Evenly distribute crumble over the fruits.
- Bake at 350F for ~50 minutes or until fruit is bubbling (while still holding their shape) and the crumble is golden brown (Note: I initially used baking apples for this recipe and needed ~10min longer cooking time to soften the apples). Let cool for an additional 10 min, serve and enjoy!
- Optional: Finish with a scoop of ice cream and a drizzle of maple syrup!
Video
Notes
- NLooking to make this recipe gluten free?! Simply substitute all-purpose flour with your favourite 1:1 Gluten-free flour mix or almond flour
- If looking to make this recipe vegan, the butter can be replaced 1:1 with coconut oil
- Big fan of Maple?! Simply substitute brown sugar with additional maple sugar! or add 1 tsp of natural maple extract to your crumble layer
- Topping browning quickly in the oven? Simply cover the baking pan with aluminum foil for the last 15 minutes
- All purpose flour can easily be substituted with whole wheat flour for an even hardier harvest crunch!
- Play around with the added sugar amounts to suit your desired level of sweetness!
