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Apple Crisp with Pecans & Orange

Scott Phillips

Servings: 8

Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp. It smells heavenly while it bakes.


  • About 1 tsp. softened butter for the baking dish

For the topping:

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup plus 2 Tbs. lightly packed light brown sugar
  • 1/4 cup plus 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
  • 1 cup lightly toasted, coarsely chopped pecans

For the filling:

  • 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 2 Tbs. fresh orange juice (from 1 orange)
  • 1 Tbs. finely grated orange zest (from 1 orange)
  • 1-1/2 tsp. unbleached all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/8 tsp. kosher salt

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 480
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 30
  • Sodium (mg): 60
  • Carbohydrates (g): 70
  • Fiber (g): 6
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x9x2-inch pan or other 10-cup ovenproof baking dish.

Make the topping:

  • In a food processor, pulse the flour and the oats until the oats are finely ground. Add the brown sugar, granulated sugar, cinnamon, and salt and pulse until just combined. Add the butter and pulse in short bursts until the mixture just starts to form crumbs and has a streusel-like consistency. When squeezed together with light pressure, the mixture should just clump. Add the pecans and pulse just to blend; you don’t want to chop the nuts further.

Assemble and bake the crisp:

  • In a large bowl, combine all of the filling ingredients and gently toss until well combined. Transfer the mixture to the prepared baking dish. Press down to compact slightly into an even layer. Sprinkle the topping in a thick, even layer all over the filling.
  • Bake until the topping is golden brown, the juices are bubbling around the edges, and the apples are soft when pierced with the tip of a knife, 55 to 60 minutes. Transfer to a rack to cool for 20 to 30 minutes before serving. The crisp can be served warm or at room temperature, but it’s best served the day it’s made.

Make Ahead Tips

You can make and refrigerate the pecan topping topping up to 2 days ahead, or freeze for up to 2 months. Bring to room temperature before using.


Rate or Review

Reviews (3 reviews)

  • user-6330040 | 09/22/2016

    Delicious! A perfect pairing of flavors. This was a huge hit with my large family. I used a mix of Gala and Granny Smith Apples which cut down on the tartness and I didn't bother to toast my pecans, but they toasted perfectly as the crisp cooked. I will definitely make this again and again!

  • KarenMuss | 06/24/2008

    Followed the recipe and made no changes. Came out very good, everyone enjoyed the orange zest, even though my husband suggested that I omit it. After tasting the dessert, he revised his opinion and agreed the orange zest added flavor to the final product. However I believe I will try it next time with different kinds of apples as the one of the reviewers did. It is a keeper.

  • PowellPat | 01/23/2008

    Very good. I have made this twice. The first time I used all Granny Smith apples. Some of my taste testers thought it was too tart. The second time I used equal parts of Granny Smith, Galas, and Golden Delicious. This was preferred by my taste testers. Also, the second time I made it I did not toast the pecans prior to baking. They toasted to perfection as the apples cooked.

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