APPLE-RASPBERRY CRISP with PECAN CRUNCH TOPPING
Adapted via Food Network
For the Topping:
♦ 1/2 cup all-purpose flour
♦ 1/2 cup firmly packed light brown sugar
♦ 1 tsp ground cinnamon
♦ 1/8 tsp salt
♦ 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-in cubes
♦ 1/2 cup pecan halves
For the Filling:
♦ 2 1/2 lbs Golden Delicious apples (6 or 7 medium), peeled, cored and thinly sliced
♦ 1 tbsp fresh lemon juice
♦ 1/2 cup granulated sugar
♦ 2 tbsp all-purpose flour
♦ 1/2 tsp ground cinnamon
♦ 3 tbsp applejack (we used reg. Bourbon)
♦ 3 tbsp unsalted butter, cut into 1/4-in cubes
♦ 1 1/2 cups fresh raspberries
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.
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish (or two smaller square dishes – pictured above).
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.
Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.
Read more about this dish and my musical pairing by clicking HERE.