See more
Apple-Pecan Crisp

Apple-Pecan Crisp

Be sure to check your apples at 2 hours, as overcooking may make them mushy.

Southern Living FEBRUARY 2006

  • Yield: Makes 6 servings
  • Cook time: 3 Hours
  • Prep time: 15 Minutes


  • 5 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
  • 2 tablespoons lemon juice
  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup chopped toasted pecans
  • Vanilla ice cream


Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat.

Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.

Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.


Go to Full Version of

Apple-Pecan Crisp Recipe