Apple Pecan Crumble Recipes

Steps:

• For the crumble: Preheat the oven to 375 degrees F. Butter an 8-inch square casserole dish.
• Combine the flour, pecans, brown sugar, granulated sugar, cinnamon and melted butter in a large bowl.
• For the cooked apples: Put the peppercorns, cloves and cinnamon stick in a piece of cheesecloth and tie it closed. Place the apples in a pot with the spices and wine. Cook over medium heat until the apples are slightly tender, about 5 minutes. Remove the apples and continue to reduce the wine until it thickens, adding granulated sugar to taste. Dice the apples into large pieces and place into the prepared dish. Discard the spice bag and pour the liquid over the apples.
• Top with the crumble and bake until warmed throughout and golden brown, about 30 minutes.

Steps:

• Heat oven to 350°F. Spray 11x7-inch pan with cooking spray.
• In large bowl, mix apples, sugar, flour and apple pie spice. Spoon into baking dish.
• In same bowl, stir together cookie mix, cinnamon sugar packet from cookie mix pouch and melted butter until crumbly. Stir in pecans. Sprinkle over apple mixture.
• Bake 40 to 45 minutes or until apples are tender and topping is golden brown. Serve warm.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix flour, oats, brown sugar and salt. Add melted butter, stirring until well mixed. Press two-thirds of the mixture in bottom of pan. Bake 12 to 14 minutes or until set.
• Meanwhile, cook apples in microwave as directed on package. In medium bowl, mix apples, pecans and cinnamon; spoon over partially baked crust. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until lightly browned. Cool in pan on cooling rack 2 hours. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Steps:

• Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
• In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
• For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
• Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

Steps:

• To make pie dough: In a medium bowl, combine flour and salt. Add butter and shortening, tossing gently until all pieces are coated with flour. With a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, drizzling over flour mixture and tossing with a fork just until dough begins to hold together. Turn dough out onto a smooth surface and gather into a ball. Wrap in plastic; flatten into a disk. Refrigerate 1 hour.
• To make salted pecan crumble: In a food processor, combine flour, sugars, salt, cinnamon, and 1/3 cup pecans; process until pecans are ground. Add butter and pulse until mixture is crumbly. Transfer crumble to a medium bowl; add remaining 1/3 cup pecans and, using your hands, crumble and squeeze mixture to form larger clumps. Refrigerate until ready to use.
• On a lightly floured surface or between 2 sheets of waxed paper, roll out dough into an 1/8-inch-thick 12-inch round. Fold in half and ease gently into a 9-inch pie pan. Unfold dough, letting pastry overhang edge. Trim overhang to 1 inch. Fold under and flute or crimp edge. Refrigerate shell. Heat oven to 350 degrees F.
• To make apple filling: In a large bowl, combine sugar, cornstarch, and nutmeg until blended. Add apples and zest; toss until apples are evenly coated. Remove pie shell from refrigerator and spoon apple filling into it, mounding filling in center of pie. Sprinkle crumble evenly over top of pie, gently pressing into place; place pie on a baking sheet.
• Bake 1 1/2 hours, or until filling is bubbly and topping is golden brown. Let cool completely on a wire rack. Dust top of pie with confectioners' sugar, if desired. Serve with vanilla whipped cream.
• To make vanilla whipped cream: In a large bowl with a hand-held mixer, beat heavy cream, confectioners' sugar, and the scraped seeds from 1/2 split vanilla bean until soft billowy peaks form.

Steps:

• Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
• Add the apples to the buttered baking dish and toss with the remaining 1/2 cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F.
• Peel and slice apples into quarter-inch slices. Toss apples with raisins, and place in pie shell.
• Mix together ½ c sugar and cinnamon, and sprinkle evenly over apple mixture.
• Prepare crumble topping: mix remaining 1/3 c sugar with flour.
• Cut in margarine with pastry blender. Mix in pecans.
• Sprinkle crumble mixture on top of pie.
• Bake 35-40 minutes until crumble top is golden brown.

Steps:

• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
• Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
• Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.