Prep 20 mins
Cook 35 mins
Perfect for the Fall. Found on another website and posting here to try.
Make and share this Apple Crisp recipe from Food.com.
- 5 granny smith apples, peeled, cored, chopped
- 1⁄4 cup pecans, finely chopped
- 3 tablespoons all-purpose flour
- 1⁄2 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 3⁄4 cup all-purpose flour
- 1⁄3 cup brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 3 tablespoons butter, chilled and cut into pieces
- 1⁄4 cup pecans, coarsely chopped
- Preheat oven to 350 degrees F.
- For the Filling:.
- Mix all the ingredients together.
- Place into 7 to 8-ounce ramekins.
- For topping:.
- Mix the flour, brown sugar, cinnamon and salt in large bowl.
- Blend the butter into the mixture until it forms pea size lumps.
- Stir in pecans and sprinkle over filling.
- Bake crisps for 35 to 40 minutes.
- Cool 10 minutes before serving.
Yum! There is a lot to like about this crisp, starting with it is easy to scale back and bakes in custard cups. We enjoy really sweet desserts which this is and we loved the addition of pecans. Made almost as written forgot to add the cinnamon oh well we thoroughly enjoyed anyway and used Splenda brown in place of the brown sugar. Those were the only two changes. Will make again. Thanks so much for the post.
I scaled this back to 3.5 - 4 serves and used 3 granny smith apples and halved the brown sugar and used a sugar free maple syrup and subbed slivered almond for the pecans and it was still plenty sweet for us (would honestly omit the sugar from the apples and cut them chunkier as they were too soft for us with a small chop - personal preference). The biggest issue I had was the topping as 3 tablespoons of butter made it more like a shortcrust pastry than a crumble topping and I had to add about another 1/2 cup of flour to get it to a crumble consistency so will cut that back to 1 tablespoon of butter as spooning all the crumble mix over that I made, made the topping too thick and took a longer time cooking through). Thanks AZPARZYCH for a recipe I will make again especially as I can pre-make it early in the day and just pop in the oven when required, but with adjustments to suit us (would also like to try different nuts as well), made for Every Day a Holiday.