Apple-Blueberry Crisp With Panko-Pistachio Topping 

By Andy Baraghani

Published Oct. 11, 2024

Apple-Blueberry Crisp With Panko-Pistachio Topping 
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1½ hours
Prep Time
15 minutes
Cook Time
1¼ hours
Rating
5(229)
Comments
Read comments

A crisp is one of the easiest high-reward desserts to put together, especially for those of us who prefer a pint of ice cream on most nights. Why not have both? What’s special about this crisp is that it takes the assignment seriously, with panko bread crumbs in the topping, for extra crispness, and a pinch of cardamom for added warmth. Underneath, the blueberries become molten as they bake, and the lemon juice brings out apple’s tart pleasures. Like any warm crisp, this one is best served with a scoop of ice cream.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings

    For the Panko-pistachio Topping

    • ¾cup/110 grams shelled pistachios or other nuts (pecans, walnuts and/or almonds), coarsely chopped
    • ¾ cup/105 grams all-purpose flour
    • ¾ cup/75 grams panko bread crumbs
    • ¾cup/175 grams light brown or granulated sugar
    • 1½teaspoons ground cardamom
    • 1teaspoon kosher salt
    • ½cup unsalted butter, melted

    For the Fruit Filling and Assembly

    • 3pounds tart, firm apples such as Honeycrisp, Pink Lady or Granny Smith (about 6 medium apples)
    • 2½cups/12 ounces blueberries
    • ¼cup/58 grams light brown or granulated sugar
    • 1tablespoon cornstarch
    • 1tablespoon fresh lemon juice
    • 1teaspoon vanilla extract
    • Vanilla ice cream or cold heavy cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

491 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 51 grams sugars; 6 grams protein; 260 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    For the topping: Combine the pistachios, flour, panko, sugar, cardamom and salt in a medium bowl. Drizzle in the melted butter and work the mixture with your fingers or a fork until there are no dry spots remaining; it should look very crumbly but hold together when squeezed. There will be crumbles that are as small as sand and larger ones that are about the size of a quarter.

  2. Step 2

    For the filling: Heat the oven to 375 degrees. Peel and core the apples then cut into 1-inch wedges. Using your hands or a wooden spoon, toss together the apples, blueberries, sugar, cornstarch, lemon juice and vanilla in a 3-quart baking dish.

  3. Step 3

    Scatter the panko-pistachio topping over the fruit filling. Bake until the crisp is browned, the apples are tender and the filling is bubbling around the edges, 40 to 50 minutes. Let cool slightly before serving with a scoop of ice cream or a splash of cold cream.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
229 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Meghan

We really enjoyed this variant on the crisp. The panko added a lovely crunch, and the cardamom brought a lovely warmth and paired well with the nuts and other flavours. Will definitely use this recipe again, with a touch less sugar. Also pairs well with yoghurt for a less sweet option.

Melinda

Are frozen blueberries ok to use?

Snew

I just made this as written, using Honeycrisp and frozen wild blueberries. After 40 minutes, apples were still fairly hard but topping was quite brown. I covered it and baked 15 more minutes. Must have been the chill from the frozen berries. Next time I’ll cover at the beginning and remove later to let it brown.

Michellio77

G-d this was good. Gone within 48 hours. I added a few fresh figs and several pinches more sugar since my apples were tart.

Madelyn

I used all whole wheat flour and I used toasted pecans. It was delicious. Great easy recipe.

NJ

I started out with this dish in a 3 qt round casserole and baked in the oven for the recipe time and temp and it was way under done. i ended up scraping off the top and put the fruit in a rectangular baking dish and put the crusp topping back on (thankfully crisp toppings are forgiving) and put it back in the oven for 30 minutes to finish baking. We really enjoyed the different style of topping amd I will probably use that atyle on many future crisp recipes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.