Apple-Raspberry Crisp with Pecan Crunch Topping

Diner Desserts (Chronicle Books, 2000) by Tish Boyle, Photographs by Clark Irey

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
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Level:
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Yield:
8 servings

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Ingredients

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)

Directions

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.

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Comments & Reviews

recipe Apple-Raspberry Crisp with Pecan Crunch Topping
Anonymous 07-21-2008
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A party pleaser
Rated: 5 stars out of 5

I was looking for something with fruit for the summertime. I found this and tried it while our family had company over for... dinner. I served it heated with vanilla ice cream. It was gone before you knew it. What a scrumptious choice for something a little different for dessert.Read more
recipe Apple-Raspberry Crisp with Pecan Crunch Topping
Anonymous 02-25-2008
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Tasty crisp, but a little sour . . .
Rated: 4 stars out of 5

If you don't like the pairing of sweet and sour I would suggest using all apples for this crisp, up to 9 or 10, and skip the... raspberries, or pair it, the way it is, with a scoop of vanilla ice cream. Also, do not try to make the topping with a mini food processor. That didn't work too well. Use the traditional hand method with a dough cutter, or do the big food processor.Read more
recipe Apple-Raspberry Crisp with Pecan Crunch Topping
Catherine austin, TX 10-25-2007
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Great Base Recipe, Fun to Alter
Rated: 4 stars out of 5

I will state that I have not tried this recipe as written. There were too many things I wanted to try with it from the start.... The biggest change I made is the fruit: 1-1 1/4 lbs each of Granny Smith and Pink Lady Apples because I prefer to bake with firm, tart apples, added three Bosc Pears, perfect for the fall and add a very nice texture to the crispness of the apples (not to mention absorbing the color of the raspberries beautifully). I also added about 1 cup of Dried Cherries to the mix. Because I used pears, I decided to use 2 TBSP of Chambord instead of the Apple Jack. I omitted the butter from the filling because it is silly and unnecessary and just adds fat. I made this twice, once with sugar and once with Splenda in the filling and the Splenda tasted just as good as the sugar but, either way, because the Chambord is so sweet it needs to be reduced to 1/4 cup. I used fresh raspberries once and frozen the other and decided that the fresh don't stay together anyway, so save yourself the money and use the frozen. Good berries should be eaten uncooked. I also reduced the amount of butter in the topping to 5 tbsp and it was fine, so no need to eat the extra fat.Read more
recipe Apple-Raspberry Crisp with Pecan Crunch Topping
luke hudson, NH 09-23-2007
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FANTASTIC!!
Rated: 5 stars out of 5

this is the best apple crisp i've ever had! not too sweet, the raspberries add a nice tartness and the pecans make the... topping out of this world.Read more
recipe Apple-Raspberry Crisp with Pecan Crunch Topping
Jamie Manawa, WI 08-26-2007
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Yummo!
Rated: 5 stars out of 5

This is an excellent recipe. My family loved it. I'm making the 2nd one today b/c they ate the other one so fast! I... didn't have pecans so I used walnuts instead. Will used pecans next time. I also omitted the raspberries, but will try cranberries sometime. I used regular brandy since I didn't have applejack. Also, I like more apple in mine so I will either double the apples or use a smaller pan next time. I also think I will par-bake this and freeze it for winter.Read more
recipe Apple-Raspberry Crisp with Pecan Crunch Topping
Anonymous 08-21-2007
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Works well as a breakfast side dish, too!
Rated: 5 stars out of 5

I thought this was delicious. I couldn't get golden delicious apples so I substituted gala apples. I used the recipe for a... sausage gravy and biscuit breakfast, so I omitted the applejack. It worked well for the breakfast - not too sweet, not too tart, the apples had just the right crunchiness and their flavor blended nicely with the raspberries. We topped it with Cool Whip.Read more