Autumn Apple-Blueberry Crisp with Panko-Pistachio Topping
A warm and comforting autumn dessert featuring a crisp, buttery topping and juicy apples and blueberries. Perfect for a cozy fall evening.
Equipment Needed
- Baking dish
- Measuring cups and spoons
- Mixing Bowls
Ingredients
- 110.00 gramsShelled Pistachios(Coarsely chopped)
- 105.00 gramsAll-Purpose Flour
- 75.00 gramsPanko Breadcrumbs
- 175.00 gramsLight Brown Sugar(Or granulated sugar)
- 1.50 teaspoonsGround Cardamom
- 1.00 teaspoonKosher Salt
- 0.50 cupUnsalted Butter(Melted)
- 3.00 poundsTart Apples (Honeycrisp, Pink Lady, or Granny Smith)(About 6 medium apples)
- 2.50 cupsBlueberries(12 ounces)
- 58.00 gramsLight Brown Sugar(Or granulated sugar)
- 1.00 tablespoonCornstarch
- 1.00 tablespoonFresh Lemon Juice
- 1.00 teaspoonVanilla Extract
Instructions
Combine pistachios, flour, panko, sugar, cardamom, and salt in a bowl. Add melted butter and mix until crumbly but holds together.
Estimated time: 5 minutes
Preheat oven to 375°F (190°C). Peel, core, and slice apples. Toss apples, blueberries, sugar, cornstarch, lemon juice, and vanilla in a baking dish.
Estimated time: 10 minutes
Sprinkle panko-pistachio topping over fruit mixture.
Estimated time: 2 minutes
Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
Estimated time: 40 minutes
Let cool slightly before serving with vanilla ice cream or whipped cream.
Estimated time: 5 minutes
For a vegan option, use dairy-free ice cream or whipped topping.
Estimated time: 1 minutes
Garnish with fresh mint leaves for an extra touch of freshness.
Estimated time: 1 minutes
Serve warm for the best experience.
Estimated time: 1 minutes
Adjust sweetness to your preference by adding more or less sugar.
Estimated time: 1 minutes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Estimated time: 1 minutes