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Baking recipe · from the recipe book

Maple Cinnamon Apple Crisp with Pecan Topping

Tender, cinnamon-spiced apples bubble under a buttery, crunchy pecan crumble with a hint of maple.

Maple Cinnamon Apple Crisp with Pecan Topping

Ingredients

  • 6 medium1,100 gApplepeeled and sliced 1/4 inch thick
  • 1 tbsp15 gLemon juice
  • 2 tbsp40 gMaple syrup
  • 1½ tbsp12 gCornstarch
  • 2¼ tsp6 gGround cinnamondivided
  • ½ tsp1 gGround nutmeg
  • ⅔ cup110 gGluten-free flour blend (rice based)
  • ⅓ cup packed90 gBrown sugarpacked
  • ⅔ cup chopped70 gPecanschopped
  • ½ cup100 gUnsalted buttercold, cubed
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract

Steps

  1. Heat the oven to 375°F (190°C) and butter a 9-inch square or 2-quart baking dish.
  2. Toss the apple with the lemon juice, maple syrup, vanilla, cornstarch, nutmeg and two-thirds of the cinnamon. Spread in the dish.
  3. In a bowl, mix the gluten-free flour blend, brown sugar, salt and remaining cinnamon. Rub in the butter with your fingertips until it forms pea-sized clumps, then stir in the pecans.
  4. Scatter the topping evenly over the apples.
  5. Bake 45 to 50 minutes, until the topping is deep golden and the juices bubble thickly at the edges and the apples are tender when pierced with a knife. If the top browns too fast, cover loosely with foil.
  6. Cool at least 15 minutes so the juices thicken, then cut into 8 portions and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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