Pecan Cardamom Apple Crisp
One of my favorite fall activities is spending an afternoon at the apple orchard. This past weekend, my family and I headed to Wiards Orchards in Ypsilanti, Michigan.
We enjoyed cider and donuts, a few carnival actives and of course apple picking. We came home with delicious apples and I asked all of you via Instagram, which recipes you’d like to see. Apple Crisp was a top request and I had not shared my twist on the classic fall dessert yet.
I created my pecan cardamom apple crisp with granny smith apples, as they hold up well in baking. I also toasted my own cardamom pods to intensify the floral notes of the cardamom!
Heres how I made fresh ground cardamom: I first roasted them for 3 minutes on medium low heat. I then peeled the husks off and placed the insides in a spice grinder and blended away! So easy and so work it 😀
If you are in a time crunch you can use store bought ground cardamom.
On to the recipe:
- 8 large granny smith apples
- 1 tablespoon fresh lemon juice
- 2 tablespoons all purpose flour
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter, room temperature
- 1 1/4 cups all purpose flour
- 1/2 cup rolled oats
- 1/2 cup toasted pecans, chopped
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/6 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- Caramel (optional)
- 4 tablespoons unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350 degrees Fahrenheit. Grease 9 by 13 baking dish with butter.
- Peel, core and quarter apples. Place in a large bowl and toss with sugar, flour and lemon juice.
- Place apple mixture in baking dish.
- Prepare topping my mixing together butter, flour, oats, pecans, brown sugar, cardamom, cinnamon, nutmeg and salt.
- Sprinkle topping over the apples.
- Bake 45-50 minutes, until fruit is bubbling and the topping is crisp.
- In a saucepan, heat butter, brown sugar, heavy cream, vanilla and salt.
- Whisk and continue heating until caramel thickens. Allow to cool before serving.
- Enjoy 🙂
Make this disk? I’d love to see! Please tag me @AmandasPlate or #CreateAmandasPlate 😀
Hi Amanda, you’re in my home state now. Think of me when you drive “up north!” you’ll pass the exit for my town.
Karen from Valley
Sounds delicious! The topping ingredients list nutmeg twice, are one of those measurements suppose to be the cardamom?