This Baklava Apple Crisp combines cozy fall flavors with a nutty, buttery crunch that tastes like a hug from your favorite bakery. It’s an easy apple crisp recipe that feels fancy enough for company but simple enough for a weeknight dessert.
Table of Contents
What is Baklava Apple Crisp?
Think of this dessert as the best of both worlds—apple crisp meets baklava in a sweet, nutty mashup that’s impossible to resist. Instead of the usual crumble topping, this version features a rich, buttery layer full of crushed walnuts and pistachios for that signature baklava flavor. The apples bake until tender and caramelized beneath a golden crisp topping that’s just the right mix of soft and crunchy.
The inspiration comes straight from two classics: the syrupy, nut-studded layers of baklava and the warm, cinnamon-scented filling of a traditional apple crisp. Together, they create the best apple crisp recipe for anyone who loves a little twist on tradition. It’s cozy, aromatic, and full of texture—from the juicy apples to the toasty nuts and buttery crumble on top.
Ingredients You Need
Filling
- Granny Smith Apples – These tart apples balance the sweetness of the topping perfectly. Their firm texture holds up beautifully as they bake, giving each bite just the right amount of structure.
- Granulated Sugar – This adds a light sweetness that caramelizes as the apples cook. It helps draw out the natural juices from the fruit for a glossy, syrupy filling.
- All-Purpose Flour – A small amount helps thicken the apple juices so the filling isn’t watery. We love using it because it gives the crisp that perfect gooey consistency.
- Cinnamon – This adds a warm, cozy flavor that pairs perfectly with apples and nuts. It’s what makes every bite taste like fall!
- Ground Nutmeg – A hint of nutmeg brings an earthy depth and rounds out the spice profile.
Topping
- All-Purpose Flour – This forms the base of the crisp topping. It helps bind the butter, oats, and nuts together for those irresistible golden clusters.
- Old-Fashioned Rolled Oats – These oats toast as they bake, adding texture and a nutty flavor. We love them because they give the topping that perfect crisp crunch!
- Light Brown Sugar – This sweetens and caramelizes the topping while adding a touch of molasses flavor.
- Unsalted Butter – Cold, cubed butter is key for creating a crumbly, bakery-style topping.
- Baking Powder – A touch of baking powder lightens the topping slightly so it isn’t too dense. It gives a subtle lift to the oat-and-nut mixture.
- Sea Salt – Just a pinch enhances all the other flavors, balancing the sweetness and bringing out the buttery depth.
- Crushed Walnuts – These add a hearty crunch and nutty flavor reminiscent of classic baklava. We love them for their texture and toasty aroma!
- Crushed Pistachios – Their vibrant color and buttery flavor make this easy apple crisp stand out. They add a luxurious touch and a delicate, nutty sweetness.
Optional for Serving
- Sea Salt Flakes – A sprinkle of flaky sea salt adds a sophisticated touch and gives they crisp a sweet-salty balance.
- Vanilla Bean Ice Cream – Melting over the warm crisp, this creates the ultimate creamy contrast to the crunchy topping.
- Salted Caramel Sauce – A drizzle of caramel adds a buttery sweetness that takes the entire dessert over the top.
How to Make Baklava Apple Crisp
- Prepare the filling. Combine the diced apples with sugar, flour, cinnamon, and nutmeg in your baking dish. Toss until the fruit is fully coated and glossy.
- Mix the topping. In a separate bowl, stir together the flour, oats, brown sugar, baking powder, salt, walnuts, and pistachios until evenly distributed.
- Incorporate the butter. Add the cold butter cubes and use your fingers, a fork, or a pastry cutter to blend until the mixture forms coarse, crumbly bits that hold together when lightly pressed.
- Assemble. Transfer the topping to the baking dish on top of the apples, covering the surface without packing it down too tightly. You want the topping to stay airy so it crisps beautifully in the oven.
- Bake until golden. Place the dish in the preheated oven. Once the top turns a rich golden color and the filling starts to bubble around the edges, it’s ready to come out.
- Serve. Enjoy warm with ice cream, caramel, or a pinch of sea salt flakes for a sweet-and-salty finish.
Variations
- Apples – Try using Honeycrisp, Pink Lady, or Fuji apples for a sweeter twist and slightly softer texture.
- Topping – Replace caramel with a touch of honey syrup for even more baklava-style flavor.
- Nuts – Skip the nuts and add extra oats for texture if you’re serving guests with allergies.
- Citrus – Mix in a bit of orange zest with the apples for a bright, aromatic touch.
- Fruits – Add sliced pears or chopped figs for a layered flavor that’s both fruity and rich.
- Gluten-free – Use a gluten-free flour blend and certified gluten-free oats for an easy swap.
- Spice – Sprinkle in a bit of cardamom or allspice to deepen the flavor and add warmth.
Can I Store Leftovers?
If you have leftover baklava apple crisp, keep in mind that the topping may soften slightly as it sits.
Refrigerate the crisp in an airtight container for up to five days. Reheat it in the oven at 350 degrees Fahrenheit to keep the topping crispy.
Freeze individual portions in airtight containers or freezer bags for up to three months—just reheat in the oven until warmed through for that fresh-baked texture again.
Common Questions about Baklava Apple Crisp
Firm, tart apples like Granny Smiths are ideal because they hold their shape and balance the sweetness of the topping.
Yes! Assemble the layers, cover, and refrigerate overnight. Add the topping right before baking to keep it crisp.
Too much liquid can cause sogginess—make sure to use the flour in the filling and let the crisp rest before serving.
Peeling gives the filling a smoother texture, but if you prefer a bit more bite, you can leave some peel on.
More Apple Recipes
We are apt to instantly fall in love with any dish that has apples! If you’re like us, you won’t want to miss these other recipes that make apples the star of the show.
Apple Galette with Puff Pastry
Baklava Apple Crisp
Ingredients
- 6 Granny Smith apples peeled and diced
- ⅓ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup firmly packed light brown sugar
- 10 tbsp unsalted butter cold and cubed
- ¼ tsp baking powder
- ½ tsp sea salt
- ½ cup crushed walnuts or more, to taste
- ½ cup crushed pistachios or more, to taste
- Note: “Crushed” can mean roughly chopped or coarsely ground—just don’t turn them into powder.
- Sea salt flakes
- Vanilla bean ice cream
- Salted caramel sauce
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a 12×8 (or similar) baking dish, place the peeled and diced apples. Toss together the 3 Tbsp flour, granulated sugar, cinnamon, and nutmeg with the apples until evenly coated.
- In a medium bowl, mix together flour, oats, brown sugar, baking powder, salt, and your crushed walnuts and pistachios.
- Cut in the cold, cubed butter using a fork, pastry cutter, or your fingers until the mixture resembles coarse crumbs or “pebble-like” bits.
- Sprinkle (or gently pat) this nut-enhanced streusel topping evenly over the apple layer.
- Bake for 30–35 minutes, or until the top is golden brown and the apples are bubbling.
- Serve warm with optional sea salt flakes, vanilla ice cream, or a drizzle of salted caramel.
Notes
- Because the nuts add extra texture and density, don’t pack the topping too tightly—this helps it crisp up.
- If the topping seems dry (nuts absorb some butter), add 1–2 tablespoons of cold butter evenly across the top before baking.
- If the topping browns too quickly, tent the dish with foil toward the end of baking.
- Toast the nuts before crushing for deeper flavor.
- Store leftovers covered in the refrigerator for up to 5 days; reheat in the oven at 350° F until warmed through for a crisp topping.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
