Apple-Blueberry Crisp With Panko-Pistachio Topping
Published Oct. 11, 2024
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/110 grams shelled pistachios or other nuts (pecans, walnuts and/or almonds), coarsely chopped
- ¾ cup/105 grams all-purpose flour
- ¾ cup/75 grams panko bread crumbs
- ¾cup/175 grams light brown or granulated sugar
- 1½teaspoons ground cardamom
- 1teaspoon kosher salt
- ½cup unsalted butter, melted
- 3pounds tart, firm apples such as Honeycrisp, Pink Lady or Granny Smith (about 6 medium apples)
- 2½cups/12 ounces blueberries
- ¼cup/58 grams light brown or granulated sugar
- 1tablespoon cornstarch
- 1tablespoon fresh lemon juice
- 1teaspoon vanilla extract
- Vanilla ice cream or cold heavy cream, for serving
For the Panko-pistachio Topping
For the Fruit Filling and Assembly
Nutritional analysis per serving (8 servings)
491 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 51 grams sugars; 6 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the topping: Combine the pistachios, flour, panko, sugar, cardamom and salt in a medium bowl. Drizzle in the melted butter and work the mixture with your fingers or a fork until there are no dry spots remaining; it should look very crumbly but hold together when squeezed. There will be crumbles that are as small as sand and larger ones that are about the size of a quarter.
- Step 2
For the filling: Heat the oven to 375 degrees. Peel and core the apples then cut into 1-inch wedges. Using your hands or a wooden spoon, toss together the apples, blueberries, sugar, cornstarch, lemon juice and vanilla in a 3-quart baking dish.
- Step 3
Scatter the panko-pistachio topping over the fruit filling. Bake until the crisp is browned, the apples are tender and the filling is bubbling around the edges, 40 to 50 minutes. Let cool slightly before serving with a scoop of ice cream or a splash of cold cream.
Private Notes
Comments
We really enjoyed this variant on the crisp. The panko added a lovely crunch, and the cardamom brought a lovely warmth and paired well with the nuts and other flavours. Will definitely use this recipe again, with a touch less sugar. Also pairs well with yoghurt for a less sweet option.
Are frozen blueberries ok to use?
I just made this as written, using Honeycrisp and frozen wild blueberries. After 40 minutes, apples were still fairly hard but topping was quite brown. I covered it and baked 15 more minutes. Must have been the chill from the frozen berries. Next time I’ll cover at the beginning and remove later to let it brown.
I started out with this dish in a 3 qt round casserole and baked in the oven for the recipe time and temp and it was way under done. i ended up scraping off the top and put the fruit in a rectangular baking dish and put the crusp topping back on (thankfully crisp toppings are forgiving) and put it back in the oven for 30 minutes to finish baking. We really enjoyed the different style of topping amd I will probably use that atyle on many future crisp recipes.
Changes: used fine/coarse chopped pecans, GF all purpose flour, chopped gf Schar honey grams instead of panko, 1/2 cup brown sugar instead of 3/4, plant butter, 3 apples (will do 4 next time). So yummy and GF/DF
We loved the fruit filling but did not care for the panko topping— it tasted sandy and gritty.
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