Apple-Raspberry Crisp with Pecan Crunch Topping

Name: Apple-Raspberry Crisp with Pecan Crunch Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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
1.
2
To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined.
3
Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal.
4
Add the pecans and pulse just until they are coarsely chopped.
5
2.
6
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
7
3.
8
To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice.
9
Add the granulated sugar, flour, and cinnamon and stir to combine.
10
Add the apple brandy and butter cubes and toss until combined.
11
Gently toss in the raspberries.
12
Evenly spread the apple mixture in the prepared pan.
13
Sprinkle the pecan topping evenly over the filling.
14
4.
15
Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned.
16
Serve warm.

875

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pecan Topping, 1/2 cup all-purpose flour, 1/2 cup firmly packed light brown sugar, 1 teaspoon ground cinnamon, and more.

Yes, Apple-Raspberry Crisp with Pecan Crunch Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!