Make the dessert of the season with our Pecan-Apple Crisp with Sour Cream Sauce recipe! Apple cider, raisins and more add flavor to this pecan-apple crisp.
What You Need
Original recipe yields 9 servings
20 graham crackers, finely crushed (about 1-1/3 cups)
1/3 cup granulated sugar
1/3 cup butter, melted
6 cups chopped peeled baking Granny Smith apple s
1 cup raisins
1 cup packed brown sugar
1/2 cup apple cider
1/3 cup chopped PLANTERS Pecans
2 Tbsp. cornstarch
1/2 tsp. ground allspice
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup powdered sugar
2 Tbsp. milk
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Let's Make It
Heat oven to 375°F.
Combine graham crumbs, granulated sugar and butter. Press half the crumb mixture onto bottom of 9-inch square baking dish.
Bring apples, raisins, brown sugar, cider, nuts, cornstarch and allspice to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally. Spoon over crust; top with remaining crumb mixture.
Bake 15 to 20 min. or until top is lightly browned and fruit mixture is hot and bubbly. Cool slightly.
Mix sour cream, powdered sugar and milk until blended. Serve over dessert.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN'S Light Sour Cream.
Substitute dried cranberries for the raisins.
Prepare using any other variety of cooking apple, such as Cortland, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy or Winesap.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 92g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.