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White Chocolate Macadamia Apple Crisp pinterest

White Chocolate Macadamia Apple Crisp

A luxurious twist on a classic fall dessert that combines the buttery richness of macadamia nuts with the subtle sweetness of white chocolate, creating layers of flavor that perfectly complement the tart apples beneath.
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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 12 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Apple peeler/corer (optional)
  • Pastry Cutter

Ingredients
  

For the Apple Filling

  • 6 large Granny Smith apples peeled, cored, and sliced (about 8 cups)
  • 2 Honeycrisp apples peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup macadamia nuts roughly chopped
  • 3/4 cup white chocolate chips premium quality

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • In a large bowl, combine the sliced Granny Smith and Honeycrisp apples with granulated sugar, flour, cinnamon, and nutmeg. Toss gently until every slice is evenly coated.
  • Drizzle the apple mixture with fresh lemon juice and vanilla extract, then toss again.
  • In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Fold the chopped macadamia nuts into the topping mixture, distributing evenly.
  • Transfer the seasoned apple mixture to your prepared baking dish, arranging in an even layer.
  • Sprinkle the oat-macadamia topping evenly over the apples, ensuring complete coverage.
  • Sprinkle the white chocolate chips evenly over the topping.
  • Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If it's browning too quickly halfway through baking, loosely cover with aluminum foil.
  • Allow the crisp to rest for at least 15 minutes before serving to let the juices thicken and flavors meld.

Notes

Feel free to substitute Pink Lady or Braeburn apples for Honeycrisp. For a healthier version, reduce sugar to 1/2 cup, use whole wheat flour, and add only 1/3 cup each of white chocolate and macadamia nuts. Serve warm with vanilla ice cream or whipped cream for an extra special treat.

Nutrition

Calories: 385kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 9gCholesterol: 25mgSodium: 85mgFiber: 4gSugar: 36g
Keyword Apple Crisp, White Chocolate, Macadamia Nuts, Fall Dessert, Autumn Baking
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