Apple Bourbon Pecan Crisp

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 6

Why I Love This Recipe

This is fall in a baking dish — warm apples, toasted pecans, and just a touch of bourbon for depth. It’s simple, rustic, and full of flavor without being fussy. Serve it warm with vanilla ice cream or whipped cream and you’ve got the kind of dessert that makes your kitchen smell like October.

Ingredients

Apple Filling

• 5 medium apples (Honeycrisp or Pink Lady), peeled and sliced

• 1½ tbsp bourbon (or 1 tsp vanilla extract)

• 2 tbsp maple syrup or brown sugar

• 2 tsp lemon juice

• 2 tsp cinnamon

• ¼ tsp nutmeg

• 2 tsp cornstarch or arrowroot starch

• Pinch of salt

Crisp Topping

• 1 cup old-fashioned oats (gluten-free if needed)

• ¾ cup almond flour or all-purpose flour

• ½ cup chopped pecans (toasted, optional)

• ⅓ cup brown sugar

• ½ tsp cinnamon

• 7 tbsp melted butter (or dairy-free butter substitute)

• Pinch of salt

Instructions

1. Prep the Fruit — Preheat oven to 350°F. In a large bowl, toss apples with bourbon, maple syrup, lemon juice, cinnamon, nutmeg, cornstarch, and salt.

2. Make the Topping — In a medium bowl, combine oats, flour, pecans, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.

3. Assemble — Spread apple mixture evenly into a greased 9" round pie pan. Sprinkle topping evenly over the apples.

4. Bake — 40–45 minutes, until the apples are bubbling and the topping is golden brown.

5. Serve — Let it cool slightly, then serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup.

Notes

• Use gluten-free oats and almond flour to make it gluten-free.

• Substitute dairy-free butter if needed.

• The bourbon cooks off but leaves a subtle caramel flavor — skip or replace with vanilla extract if preferred.