Apple-Raspberry Crisp with Pecan Crunch Topping
Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping[. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.]
- 8 servings
- Pecan Topping
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup pecan halves
- Fruit Filling
- 2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons applejack
- 3 tablespoons unsalted butter, cut into 1/4-inch cubes
- 1 1/2 cups fresh or frozen raspberries (not in syrup)
1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.
Diner Desserts (Chronicle Books, 2000) by Tish Boyle, Photographs by Clark Irey