This warm and cozy Pecan Bourbon Apple Crisp is the ultimate fall dessert. Topped with vanilla ice cream and caramel sauce, this sweet and spicy dish comforts like no other!
Why I love it!
On a memorable visit to one of our favorite local restaurants, Jack Allen’s, I had the most delicious Apple Crisp. It was a special dessert that they rotate, so it’s not something we can get all the time. I just knew I had to go home and re-create it to the best of my ability or I would have dreamed of it for nights on end!
And not to toot my own horn, but I will say this recipe is pretty dang close! While you can never go wrong with the beloved fall flavor combo of cinnamon and apple, my Pecan Bourbon Apple Crisp brings it to another level; the sticky sweet oat crumble with crunchy pecans paired with the soft, warming apple filling is the definition of fall in a bite. Perfection!
When my husband and I dove into this, we had a hard time not eating the whole entire thing. If you guys make this, the vanilla ice cream is an absolute must! The combination of warm and cold is absolute bliss, and a drizzle of delicious caramel sauce over top brings the whole dish together.
And even better still…
This yummy dessert is so easy to throw together – it should only take you 15 – 20 minutes to prep! Once you have peeled and chopped your apples, the hard work is done. Another reason I love this recipe is because the oven does all the work for you and so it’s super accessible to people of all confidence levels in the kitchen. Just give everything a good mix and you’re good to go, it’s pretty fool proof!
This recipe would be perfect for Thanksgiving, friendsgiving, or really any holiday. This recipe serves 4 – 5 so if you plan on feeding more then simply double the measurements and split into two dishes for cooking. It’s the coziest dessert that will have everyone’s mouths watering, and it’s so stinking easy! You really have no excuse not to give it a try this fall! I’d love to see your Pecan Bourbon Apple Crisps, so be sure to upload pics and tag me @DashOfMandi !
What you’ll need:
Crumble Topping
- 1 cup Old Fashioned Oats
- 1/4 cup Chopped Pecans
- 3/4 cup Flour
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 cup Brown Sugar
- 1/2 cup Unsalted Butter, melted
Apple Filling
- 5 Apples, cored, peeled & cut into small pieces (I use Honey Crisp Apples)
- 3 tbsp Bourbon (can substitute for Apple Cider)
- 1 tsp Vanilla
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 & 1/2 tbsp Cornstarch
Step by step:
- Preheat your oven to 350 degrees F.
- Start by making the crumble topping: add the oats, pecans, flour, salt, cinnamon, and brown sugar to a medium mixing bowl. Add the melted butter and mix until well combined. Set aside for later.
- In another medium mixing bowl, make the apple filling by adding the bourbon, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg and cornstarch. Mix until the cornstarch is completely dissolved then toss the apples in and mix until well combined.
- Add the apple filling to a 9×9 baking dish or round pie dish and top with the crumble mixture.
- Bake for 40-45 minutes. The top should be golden and the filling should be bubbly when it’s ready to come out!
- Top with vanilla ice cream, caramel sauce and enjoy!
FAQs
While I must say my Pecan Bourbon Apple Crisp is best served fresh out the oven, you can totally save it for later in either the fridge or freezer. Let it cool completely down to room temperature before either transferring to an airtight container, or my preferred method, covering the original dish with plastic wrap. It’ll keep for 3 – 4 days like this in the refrigerator. In the freezer, it’ll last up to 3 months.
Alternatively, if you know you don’t need as many servings, I’d recommend keeping some of both mixtures (crumble & filling) aside in separate containers to construct and bake when you’re ready for them – this way, you get that perfect, freshly baked feeling every time! I’d recommend keeping the uncooked components in your fridge for 2 days max.
Yes! I’d avoid the microwave here as this tends to ‘uncrisp’ your Apple Crisp, if you will. To avoid any sogginess, the oven is your best bet. With your oven at 350 degrees F, bake for 20 – 30 minutes. If you see that the top is darkening too early on, you can grab some aluminium foil and place this over top as a preventative measure.
This recipe is super adaptable and great to tailor to your personal preferences! If you’d prefer not to add the Bourbon, I’d recommend Apple Cider as an alternative – exactly the same measurements (3 tbsp) as the Bourbon, and just as delish!
Other recipes you will love:
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PrintPecan Bourbon Apple Crisp
- Total Time: 0 hours
- Yield: 4-5 servings
Description
My Pecan Bourbon Apple Crisp is sweet, spicy and warming. Topped with vanilla ice cream and a drizzling of caramel sauce, this perfect fall dessert comforts like no other!
Ingredients
Crumble Topping
1 cup old fashioned oats
1/4 cup chopped pecans
3/4 cup flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup unsalted butter, melted
Apple Filling
5 apples, cored & peeled, cut into small pieces, I used honey crisp apples
3 tbsp bourbon, can substitute for apple cider
1 tsp vanilla
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 & 1/2 tbsp cornstarch
Instructions
- Preheat the oven to 350 degrees F.
- First make the crumble topping by adding the oats, pecans, flour, salt, cinnamon, and brown sugar to a medium mixing bowl. Add melted butter and mix until well combined. Set aside.
- In another medium mixing bowl make the apple filling by adding the bourbon, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg and cornstarch. Mix until cornstarch is dissolved. Toss the apples in and mix until well combined.
- Add the apple filling to a 9×9 baking dish or a round pie dish.
- Top with the crumble mixture.
- Bake for 40-45 minutes. The top should be golden and the filling should be bubbly.
- Top with vanilla ice cream, caramel sauce and enjoy!
Notes
If you know you don’t need as many servings, I’d recommend keeping some of both mixtures (crumble & filling) aside in separate containers to construct and bake when you’re ready for them – this way, you get that perfect, freshly baked feeling every time! I’d recommend keeping the uncooked components in your fridge for 2 days max.
- Prep Time: 15 mins
- Cook Time: 40 – 45 mins
Susan
It’s very good food and sweet so delicious