Easy Apple Phyllo Crisp

ImageWith all the beautiful apples available for picking and baking, it's hard to not indulge in some seasonal sweet treats.  I have to admit, the Fall season is my favorite for many reasons, but mostly because it includes the produce I love most.  The list is very long and continues to grow every year.

At one time I also had "phyllo-fear", I'm not really sure why.  It turns out it is so easy to work with and rarely if ever gives a problem.  I think the most important thing to remember is to defrost it overnight in the refrigerator, it will unroll perfectly.  Don't be afraid like I was for so long.

The layering of pecans between the sheets of the phyllo also adds a crunchy addition to the tart's flaky foundation.  It is incredibly good.  I could go on and on about the flavor here, not to mention the wafting smell of cinnamon and sugar coming from the kitchen while it is baking.  A true winner and must try this apple season.

Apple Phyllo Crisp
Adapted from Martha Stewart

1/2 cup pecans, toasted and finely chopped
1/3 cup plain breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11.5 x 15), thawed
1 stick unsalted butter, melted
 2 Granny Smith apples, peeled

Preheat oven to 400o.  Combine pecans, breadcrumbs, sugar and cinnamon.

Line a baking sheet with parchment and top with 1 phyllo sheet.  Brush phyllo all over with butter and sprinkle with pecan mixture evenly over the top.  Repeat 4 more times, using all the pecan mixture. 

Top with remaining phyllo sheet and brush with all but 2 Tablespoons of butter.  Slice apples 1/8" thick (I used a mandolin); discard seeds.  Arrange slices in a single layer on phyllo, leaving space between fruit and a 1/4" border around edges.  Brush fruit with remaining butter.  Sprinkle with sugar and dust with cinnamon.  Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, about 20-25 minutes.

Let cool slightly and cut into eight pieces.

~You can also use pears in this recipe by either substituting the pears for the apples or combining them with the apples for a pear & apple crisp.  You would want to use a small firm pear such as Forelle or Seckel variety.



Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.