Apple Pistachio Crisp
This Apple Pistachio Crisp by our friend Chery Norris from Bakes by Brown Sugar is everything you want in a fall dessert – sweet/tart California apples, warm spices, and and a buttery, crunchy pistachio topping. It’s special enough to serve at a holiday meal, but easy enough to throw together on a weeknight (why not?).
Servings 8 servings
For the Streusel Topping
- 1 cup all-purpose flour 125 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons butter 114 grams, room temperature
- 1/2 cup raw pistachios 80 grams, toasted and roughly chopped
For the Apple Filling
- 1-3/4 pounds Granny Smith Apples 780 grams, chopped into 1/2-inch cubes
- 2 teaspoons fresh squeezed lemon juice
- 3 tablespoons granulated sugar 37 grams
- 1 teaspoon ground cinnamon
- 1 tablespoon tapioca flour 8 grams
Make the Streusel
Preheat the oven to 350°F. Place the raw pistachios on a sheet pan in a single layer and toast for about 7 minutes until the pistachios are slightly browned. Remove the nuts from the oven, allow them to cool and then coarsely chop.
Place the flour, both sugars, cinnamon, nutmeg, and salt in a medium size bowl and whisk to combine. Cut the butter into small pieces, add it to the dry ingredients and rub the butter with your fingers until the mixture resembles coarse crumbs. Add the chopped pistachios and toss to mix them in.
Make the Apple Filling
Lightly butter a 9 x 1-inch round baking dish.
Peel the apples and cut them into 1/2-inch chunks. Place the cut apples in a large mixing bowl. Sprinkle the apples with lemon and toss gently to coat the apples. Sprinkle the sugar and the tapioca over the apples and gently stir with a large spoon to mix in the sugar and tapioca. Allow the apples to sit for 10 minutes.
Pour the apples into the prepared baking dish. Cover the top evenly with the streusel by pressing it together into large clumps and then breaking it into smaller pieces as it is sprinkled over the top. Bake the apple crisp for 30-35 minutes until the apple juices are bubbling.
Remove the apple crisp from the oven. Allow it to cool for 10 minutes and then serve warm with vanilla ice cream or whipped cream.
Serving: 1serving | Calories: 240kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 153mg | Fiber: 2g | Sugar: 33g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg