Spice Kissed Breadcrumb Apple Crisp
Use stale bread to make a breadcrumb topping for this delicious apple crisp! The toasted breadcrumbs are tossed with butter, pecans, and spices, and the apples soften as they bake.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pink lady apples, (peeled and thinly sliced)
- 2 granny smith apples, (peeled and thinly sliced)
- 1 1/2 teaspoons pumpkin pie spice (divided)
- 2/3 cup brown sugar, (divided)
- 1 1/2 tablespoons tapioca starch or cornstarch
- 4 slices stale bread, gluten-free or regular
- 1/2 cup pecans
- 5 tablespoons melted butter
- pinch of salt
- ice cream for topping
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
In a large bowl, mix together apples, 1/2 teaspoon pumpkin pie spice, 1/3 cup brown sugar, salt and tapioca starch, so dry ingredients coat the apples. Set aside.
- 3
In a food processor, pulse the torn bread until about 10 times. Then add pecans and pulse until all are uniform sandy crumbs. Toast in a dry skillet for about 5 minutes, until just fragrant. Do not overbrown. Remove from heat and stir in remaining 1 teaspoon pumpkin spice, 1/3 cup brown sugar, melted butter and generous pinch of salt.
- 4
In the bottom of a greased casserole pan, sprinkle 3/4 cup of the crumble. Then add apples, patting down lightly. Top with remaining crumble.
- 5
Bake for 45 minutes to 1 hour, putting aluminum foil lightly over the top 20 minutes into baking to avoid top becoming too brown. Serve warm with vanilla ice cream.