Big Batch Apple Crisp with Cinnamon Pecan Crumble

Looking for a homemade, holiday-ready dessert that’s less fuss than pie? This big batch apple crisp is the answer. Lightly sweetened apples are tossed with bright lemon zest, then topped with a buttery, cinnamon-scented pecan crust. As it bakes, the filling becomes bubbly and the crumble turns golden and toasty.

The best part? This foolproof dessert is as easy to make as it is to devour. Serve it warm with vanilla ice cream or whipped cream for an unforgettable treat that feeds 8-12 or even 16-24 people.

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Ingredients

2 ounce PecansView ingredient guideLike ingredientDislike ingredient

8 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1.5 cup FlourView ingredient guideLike ingredientDislike ingredient

12 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

9 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 375°F. Coat a 9×13-inch baking dish with cooking spray. Dice 9 tablespoons butter into ½-inch pieces and refrigerate to keep cold. Zest and quarter the lemon; squeeze 2 tablespoons lemon juice into a large bowl. Peel, core and dice apples into ½-inch pieces. Roughly chop pecans. Add apples, ½ cup sugar, 2 tablespoons flour and 2 teaspoons lemon zest to the bowl with lemon juice; toss to combine. Transfer to prepared dish in an even layer. (For 16-20 servings, make this recipe in two batches.)
2. Wipe out the bowl used for apples. In the same bowl, combine pecans, 1¼ cups flour, ¾ cup sugar, ¾ teaspoon cinnamon and a pinch of salt. Add the cold diced butter and 1-2 teaspoons water. Using your hands, rub butter into flour until mixture is sandy, crumbly and sticks together when squeezed. If too dry, add 1-2 teaspoons more water.
3. Sprinkle topping mixture evenly over apple filling (do not press into apples). Bake on middle rack until topping is golden brown and apples are tender, about 45 minutes. If topping browns too quickly, loosely tent dish with foil.
4. Let apple crisp cool slightly before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Recipe Tips

FAQ

Can I use other types of apples?

Yes, you can substitute with other firm, tart apples like Honeycrisp or Braeburn for a slightly different flavor.

How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this apple crisp ahead of time?

You can assemble the dish (without baking) and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if needed.