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Classic Apple Crisp with Brown Sugar Pecan Oat Crumble

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This classic apple crisp features a brown sugar oat pecan crumble that creates irresistible caramelized clusters. It’s a simple, crowd-pleasing dessert that comes together in about 15 minutes and is perfect for fall.

Ingredients

Scale
  • 6 medium apples, peeled, cored, and sliced (about 2 pounds or 900g, preferably Honeycrisp or Granny Smith)
  • 1/3 cup (70g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) old-fashioned rolled oats
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (110g) packed brown sugar
  • 1/2 cup (60g) chopped pecans
  • 1/2 cup (115g) unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the apples are evenly coated. Let the mixture sit while you make the crumble.
  3. In a medium mixing bowl, combine the rolled oats, 1/2 cup flour, packed brown sugar, chopped pecans, 1/2 teaspoon cinnamon, and salt. Stir with a fork to distribute evenly.
  4. Add the cold butter cubes to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Do not overwork.
  5. Pour the apple mixture into the prepared baking dish and spread into an even layer. Sprinkle the crumble topping evenly over the apples, covering them completely. Do not press the topping down.
  6. Place the dish on a baking sheet to catch any bubbling juices. Bake at 350°F (175°C) for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  7. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with vanilla ice cream or heavy cream.

Notes

For best results, use cold butter and do not overmix the crumble. Let the crisp rest for at least 15 minutes after baking to allow the filling to set. Toast the pecans lightly in a dry skillet for 2-3 minutes before adding to the crumble for extra flavor. If the topping browns too quickly, tent with foil.

Nutrition

Keywords: apple crisp, brown sugar, pecan, oat crumble, fall dessert, easy apple dessert

Find it online: https://prismtaste.com/classic-apple-crisp-with-brown-sugar-pecan-oat-crumble/