Baklava Apple Crisp

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This baklava-inspired apple crisp takes the autumnal classic to the next level.

Prep Time15

Cook Time35

Course: Dessert, holiday dessert

Cuisine: American

Keyword: apple crisp, apple crisp recipe, baklava apple crisp

Servings:

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

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.

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.