The most delicious bourbon pecan crumble with brown butter topping. This dessert has all the flavors of a classic pecan pie, but in an easier to make recipe. It’s basically like an upside down pecan pie, and it would make a wonderful addition to your Thanksgiving holiday dessert table.
You might also love these gooey pecan pie bars, maple pecan tart, and brown butter crumble apple pie bars.
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Why You’ll Love This Recipe
Easier than Pie. As much as I love pecan pie with an all butter pastry crust, sometimes I don’t feel like rolling out pie dough. With today’s pecan crumble recipe, you don’t need to fuss with pie dough at all. Simply mix the filling and topping in a bowl, and it’s ready to bake.
Better with Bourbon. The bourbon adds such a nice flavor that perfectly complements the pecans and crumble topping.
Delicious Eaten Warm. You don’t even need to wait for this dessert to cool. Just add ice cream and enjoy it warm from the oven.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Pecan Filling
- Butter. Unsalted butter adds richness and flavor.
- Brown Sugar + Corn Syrup. Adds sweetness, moisture and the gooey texture that pecan pie is known for.
- Eggs. The eggs add structure, binding the filling together and helping it to set.
- Vanilla Extract. Flavor.
- Salt. Balances the sweetness.
- Flour. You only need a little flour to help thicken and set the filling.
- Bourbon. Use a good quality bourbon or whiskey for the best flavor.
- Pecans. Use raw, unsalted pecans.
Crumble Topping
- Butter. Moistens the topping to hold it together.
- Flour. All purpose flour gives the crumble topping structure.
- Brown Sugar. Sweetness. You really don’t need much sugar in the topping, since the pecan filling is plenty sweet.
- Salt. Balances the sweetness.
Instructions
Pecan Filling
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray a 9 inch pie pan or baking dish with non stick baking spray.
- In a bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla, salt, flour and bourbon, until smooth. Stir in the pecans, then pour the filling into the prepared pan. Set aside.
Topping
- Melt the butter in a saucepan over medium heat. Continue to cook the butter until nutty, golden brown solids form at the bottom of the pan, which should take about 5 minutes. You’ll know the butter is just about ready when a layer of foam forms on top of the butter and it stops hissing and splattering. Remove the pan from the heat, use a spatula to scrape the browned bits off the bottom of the pan.
- In a bowl, combine the flour, brown sugar and salt. Add the browned butter, and stir into a crumbly mixture.
- Sprinkle the topping over the pecan filling. Bake for about 40 minutes, until the topping is golden brown.
- Cool for about an hour and serve warm, or cool completely to room temperature. This dessert is wonderful served warm with ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I make this without the bourbon?
You can make this pecan crumble with or without the bourbon.
How should I store the leftovers?
Store the leftover crumble loosely covered at room temperature for up to 3 days.
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Bourbon Pecan Crumble
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan
Ingredients
Pecan Filling
- ½ cup unsalted butter, melted
- ½ cup light or dark brown sugar, lightly packed
- ¾ cup light corn syrup
- 3 large eggs
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp all-purpose flour
- 2 tbsp bourbon or whiskey, optional
- 1 ¼ cups unsalted pecans, roughly chopped
Crumble Topping
- 6 tbsp unsalted butter
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 tbsp light or dark brown sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Pecan Filling
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray a 9 inch pie pan or baking dish with non stick baking spray.
- In a bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla, salt, flour and bourbon, until smooth. Stir in the pecans, then pour the filling into the prepared pan. Set aside.
Topping
- Melt the butter in a saucepan over medium heat. Continue to cook the butter until nutty, golden brown solids form at the bottom of the pan, which should take about 5 minutes. You'll know the butter is just about ready when a layer of foam forms on top of the butter and it stops hissing and splattering. Remove the pan from the heat, use a spatula to scrape the browned bits off the bottom of the pan.
- In a bowl, combine the flour, brown sugar and salt. Add the browned butter, and stir into a crumbly mixture.
- Sprinkle the topping over the pecan filling. Bake for about 40 minutes, until the topping is golden brown.
- Cool for about an hour and serve warm, or cool completely to room temperature. This dessert is wonderful served warm with ice cream.
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