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Brown butter apple & pecan crisp

The perfect recipe to celebrate apples in season. - by Kerrie Worner
  • 17 Apr 2019
Brown butter apple & pecan crisp
Cath Muscat
Serves 8
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Just like a giant ANZAC biscuit, only better!

Ingredients

1.6kg Granny Smith apples, peeled, quartered, cored

1 lemon, halved

75g unsalted butter

½ cup sugar

1 cup water

1 tsp mixed spice

Whipped cream and thick caramel sauce, to serve

Pecan crisp:

1 cup rolled oats

80g pecans, finely chopped

⅔ cup rye flour or wholemeal spelt flour

⅓ cup brown sugar

⅓ cup desiccated coconut

100g melted unsalted butter

2 tbsp golden syrup

1 tsp bicarbonate of soda

1 tbsp boiling water

Method

  1. Cut apple quarters into 2cm wedges and place in a large bowl. Squeeze lemon over them and toss to coat. Place butter in a large non-stick frying pan, over a medium heat, until foaming and turning brown. Add apples and cook, stirring for 2 minutes.

  2. Add sugar and water. Cook, stirring occasionally for 10-12 minutes or until apples are tender and syrup thickens. Remove from heat. Spread into a 26cm x 5cm deep oven-proof skillet or 7-cup capacity oven-proof dish. Sprinkle with mixed spice. Set aside.

  3. To make pecan crisp, preheat oven to 160°C. Line an oven tray with baking paper. Place oats, pecans, flour, brown sugar and coconut into a large bowl and stir until combined. In a large jug, whisk melted butter and golden syrup.

  4. In a separate small jug, dissolve bicarb in boiling water. Add to golden syrup mixture and stir to combine. Add to dry ingredients in bowl and stir until well combined and sticky. Use your hand to press pecan mixture out on prepared tray to a 26cm diameter circle or press to fit the top of the dish you are using. Refrigerate for 20 minutes or until beginning to firm, but not hard.

  5. Lift pecan crisp from tray and carefully tear baking paper off the back. Place pecan crisp on top of apples and tuck in around edges. Bake for 25 minutes or until golden. Allow to cool slightly to become crisp on top. Serve with cream and caramel sauce.

Brown butter apple & pecan crisp
Cath Muscat
  • Kitchen
  • Entertain
Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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