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Bourbon Pecan Apple Crisp 1

Bourbon Pecan Apple Crisp

This Bourbon Pecan Apple Crisp transforms the traditional comfort dessert into a sophisticated treat that balances sweetness, warmth, and complexity. The addition of premium bourbon and toasted pecans creates layers of flavor that simply can't be achieved with standard apple crisp recipes.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 425 kcal

Equipment

  • 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
  • Mixing Bowls
  • Pastry cutter (optional)
  • Skillet for toasting pecans

Ingredients
  

Apple Filling

  • 6 apples preferably a mix of Honeycrisp and Granny Smith
  • 1/4 cup bourbon high-quality, such as Maker's Mark or Bulleit
  • 3/4 cup brown sugar packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

Pecan Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup pecans coarsely chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed (1 stick)
  • 2 tablespoons bourbon

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a 10-inch cast iron skillet with butter.
  • Peel, core, and slice the apples into ¼-inch thick slices, ensuring uniform thickness for even cooking.
  • In a large bowl, gently toss the sliced apples with bourbon, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, salt, and cornstarch.
  • In a dry skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring occasionally until fragrant.
  • In a medium bowl, combine oats, flour, both sugars, toasted pecans, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Drizzle the bourbon over the topping and mix gently to incorporate.
  • Transfer the apple mixture to your prepared baking dish, ensuring an even layer. Sprinkle the pecan crisp topping evenly over the apples, covering them completely. Avoid pressing down on the topping.
  • Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping begins to brown too quickly, loosely cover with aluminum foil.
  • Remove from oven and let rest for 15 minutes before serving to allow the juices to thicken.

Notes

For a gluten-free version, replace all-purpose flour with almond flour or a 1:1 gluten-free flour blend.
Walnuts can replace pecans for a different nutty profile.
Spiced rum or brandy can substitute for bourbon if preferred.
The crisp can be made up to 24 hours in advance and refrigerated unbaked.
Most of the alcohol (about 75%) evaporates during baking.

Nutrition

Calories: 425kcalCarbohydrates: 62gProtein: 4gFat: 18gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 5gSugar: 42g
Keyword Apple Crisp, Bourbon Dessert, Pecan Crisp, Fall Dessert
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