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Apple-Pear Crisp with Bourbon Cream

Apple and pears together are a no-brainer, but add bourbon cream and you have a mind-blowing dessert. This sweet idea is all thanks to BBQ King Pat Neely. Plus, you can watch him make the bourbon cream by following @PicklerAndBenFood on Instagram!

Apple-Pear Crisp with Bourbon Cream
Serves 6 to 8


For the filling:
3 Granny Smith apples, peeled, cored, chopped (about 1 1/4 pounds)
3 Bosc pears, peeled, cored, chopped (about 1 1/4 pounds)
1/4 cup all-purpose flour
1/2 cup light brown sugar
1 tablespoon lemon juice
1/4 cup pure maple syrup

For the topping:
1 cup all-purpose flour
3/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
8 tablespoons (1 stick) chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

For the bourbon cream:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 tablespoon bourbon

For serving:
Toasted chopped pecans


1. Preheat the oven to 350 degrees.

2. Make the filling: Butter a 9×13-inch casserole dish. In a large bowl, mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish.

3. Make the topping: In the base of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to blend. Pulse in the butter until mixture forms pea-sized lumps. Add the pecans and pulse 1 or 2 more times.

4. Sprinkle topping over filling. Bake until golden and fruit is tender, about 45 to 50 minutes. Cool 10 minutes before serving.

5. Make the bourbon cream: In a medium bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form.

6. To serve: Dollop bourbon cream over servings of apple crisp and sprinkle with pecans.

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