When the rich, nutty sweetness of pecan pie meets the cozy warmth of apple crisp, you get this extraordinary Pecan Pie Apple Crisp—a dessert that’s as indulgent as it is comforting.

This recipe layers tender, cinnamon-spiced apples with a crunchy, buttery pecan topping, creating a treat that’s the best of both worlds.

Serve it with a glass of Sangria or a warm Cinnamon Roll for a dessert pairing you won’t forget!

What makes this recipe shine is the texture: soft, baked apples that melt in your mouth, paired with a crisp, caramelized pecan layer that adds crunch to every bite.

It’s sweet, nutty, and spiced to perfection. Plus, it’s incredibly easy to make—no pie crust needed, just a simple mix-and-bake process that fills your kitchen with the irresistible scent of fall.

This recipe became an instant favorite in my house during the holiday season. The first time I made it, I didn’t even get a chance to put leftovers away—it disappeared that fast!

It’s the kind of dessert that feels special enough for a celebration but simple enough to whip up anytime you’re craving something warm and decadent.

Why You’ll Be Hooked?

Two classics combined: The best parts of pecan pie and apple crisp in one dish.
Unbeatable texture: Creamy, spiced apples topped with crunchy pecans.
No-fuss dessert: Easy to prepare, with no pie crust rolling required.
Aromatic and comforting: The cinnamon, nutmeg, and brown sugar make your home smell like a bakery.

Invite this dessert to your table—it’s guaranteed to steal the show!

The baked Pecan Pie Apple Crisp rests on a wire rack on the white marble cooktop. The crumb topping glistens in the light, and the pie cools completely, signaling it is ready to slice and serve.

Pecan pie Apple Crisp Recipe

This Apple Pecan Pie features a buttery crust, tender cinnamon-spiced apples, crunchy pecans, and a golden crumb topping. It’s the perfect dessert for cozy gatherings!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1 30

Additional Time 1

Total Time 3 10

Course Dessert

Cuisine American

Servings 8

Calories 420 kcal

Equipment

Mixing bowls
Measuring cups and spoons
Knife and Cutting Board
Rolling Pin
9-inch pie plate
Baking sheet
Parchment paper
Wire Rack

Ingredients

1/2 recipe Pate Brisée All-Butter Pie Dough
Unbleached all-purpose flour for dusting

Crumb Topping:

¾ cup unbleached all-purpose flour
¾ cup pecans chopped
⅓ cup packed light-brown sugar
½ teaspoon kosher salt
6 tablespoons cold unsalted butter cut into cubes

Filling:

2 ¾ pounds Granny Smith apples 5 to 6, peeled, cored, and cut into ½-inch-thick wedges
¾ cup pecans chopped
¼ cup unbleached all-purpose flour
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Instructions

Roll out pie dough, transfer to a 9-inch pie plate, trim edges, fold into a double layer, and crimp.
Chill for 30 minutes.
Combine flour, pecans, sugar, and salt for crumb topping.
Massage in butter, press into clumps, and chill for 20 minutes.
Toss apples and pecans with flour, sugar, cinnamon, and salt. Mix lemon juice and vanilla, then coat the apple mixture.
Preheat oven to 375°F. Line a baking sheet with parchment and place on the lower rack.
Fill crust with apple mixture and top with crumb topping, breaking it into large pieces.
Bake for 1 hour 15 minutes to 1 hour 30 minutes until bubbly and golden, tenting with foil if browning too quickly.
Cool completely on a wire rack before slicing and serving.