Spiced Parsnip & Apple Crisp

American fruit crisps grew from simple farmhouse baking, topping seasonal produce with buttery oats. This version pairs earthy diced parsnips with tart apples under cinnamon, ginger, and nutmeg for a warm, make-ahead dessert.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 3 cups parsnips, peeled and diced
• 3 cups tart apples, peeled and sliced
• 2 Tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup cold unsalted butter, cubed
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/3 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish so the fruit juices will caramelize cleanly against the sides.
2. 2Toss the diced parsnips and sliced apples in a large bowl with the lemon juice so the fruit stays bright and the parsnips start to soften slightly.
3. 3Sprinkle the granulated sugar, half the brown sugar, cinnamon, ginger, nutmeg, thyme, and salt over the fruit, then fold gently until every piece is coated and glossy.
4. 4Spread the spiced fruit mixture evenly in the prepared dish, pressing lightly so there are no large air pockets.
5. 5In a separate bowl, combine the flour, oats, remaining brown sugar, and salt.
6. 6Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms damp, pea-sized clumps that hold together when squeezed.
7. 7Stir in the vanilla and toasted pecans so the topping smells fragrant and nutty.
8. 8Scatter the crisp topping evenly over the fruit, leaving a few gaps so steam can escape and the juices bubble up.
9. 9Bake on the center rack for 40 to 45 minutes until the topping is deep golden, the fruit is bubbling vigorously at the edges, and a knife slides easily through a parsnip piece.
10. 10Rest the crisp on a wire rack for at least 15 minutes so the juices thicken into a spoonable sauce.
11. 11Scoop warm portions into bowls; the parsnips should taste candy-sweet and the apples still hold a little bite.
12. 12Serve as-is or with a small scoop of vanilla ice cream for a shareable weekend dessert.