Nuts have a magical way of turning ordinary dishes into something truly special. They bring crunch, richness, and layers of flavour that can elevate everything from salads and main courses to cakes and desserts. I use them so often that my kitchen shelves are lined with jars of different nuts, each with its own roast level, spice blend, or sweet coating, ready to add an extra touch of deliciousness at a moment’s notice. Once you start experimenting with them, it’s hard to imagine cooking without them.
As pecans have always been my nut of choice, this Pecan Caramel Crumble Pie is a particular favourite of mine. Combined with rich salted caramel, they create a flavour pairing that is simply irresistible.
This recipe brings together contrasting flavours, textures, and baking techniques to create a dessert that is both wonderfully crumbly and beautifully soft. Buttery pastry, crunchy crumble, and sweet caramelised pecans come together in perfect harmony, balancing sweet and salty notes in every bite. Despite its impressive results, it’s surprisingly simple to make.
Whether served alongside a cup of coffee, shared with friends and family, or tucked away in the freezer for future cravings, this pie never disappoints. And because it freezes so well, a slice of homemade indulgence is always within reach.
Ingredients:
100 gram unsalted butter
65 grams light brown sugar
1 tsp vanilla extract
2 large eggs
½ tsp salt
180 gram all-purpose flour
2 tbsp sour cream
250 gram roughly chopped pecans
1/2 cup salted caramel sauce
1/4 cup almond flour
Method:
Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
Gently warm the caramel sauce until it is just melted and pourable. It should be cool to the touch, not warm or hot. (For a homemade version, see my Salted Caramel Sauce recipe.)
Using an electric mixer, whisk the egg whites on high speed until soft peaks form. Reduce the speed to low and slowly drizzle in the cooled caramel sauce, whisking until fully incorporated.
Fold the pecans into the caramel mixture and set aside.
In a separate bowl, beat the butter and sugar together using the paddle attachment until combined and creamy.
Reduce the speed and add the vanilla extract and egg yolks, mixing until smooth and well incorporated.
Add the flour and salt, mixing just until combined. Add the sour cream and mix again until a soft dough forms.
Line the base of the baking tin with two sheets of baking paper, arranged in a criss-cross pattern, ensuring the entire bottom is fully covered.
Set aside one-third of the dough. Mixing the reserved dough with the almond flour until evenly combined.
Press the remaining two-thirds into the base of a well-greased 25cm × 25cm baking tin, creating an even layer approximately 1cm thick.
Gently press some of the dough slightly up the sides of the tin.
Spread the pecan and caramel mixture evenly over the dough base.
Grate or crumble the almond dough mixture over the top, leaving some gaps so the pecan filling remains visible.
Bake for 25 minutes, then increase the oven temperature to 180°C fan and bake for a further 10 minutes, or until golden brown and crisp on top.
Allow the pie to cool in the tin for 10–12 minutes before slicing into bars. Carefully transfer to a wire rack and leave to cool completely before serving.
Tips:
To freeze: freeze the whole pan as is for 20-30 minutes, allowing the bar to settle. Remove from pan and store in the freezer in a sealed bag for up to three months.
Enjoy!
Pecan-Caramel Crumble Pie
Ingredients
Ingredients:
- 100 gram unsalted butter
- 65 grams light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ tsp salt
- 180 gram all-purpose flour
- 2 tbsp sour cream
- 250 gram pecans roughly chopped
- 1/2 cup salted caramel sauce
- 1/4 cup almond flour
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
- Gently warm the caramel sauce until it is just melted and pourable. It should be cool to the touch, not warm or hot. (For a homemade version, see my Salted Caramel Sauce recipe.)
- Using an electric mixer, whisk the egg whites on high speed until soft peaks form. Reduce the speed to low and slowly drizzle in the cooled caramel sauce, whisking until fully incorporated.
- Fold the pecans into the caramel mixture and set aside.
- In a separate bowl, beat the butter and sugar together using the paddle attachment until combined and creamy. Reduce the speed and add the vanilla extract and egg yolks, mixing until smooth and well incorporated.
- Add the flour and salt, mixing just until combined. Add the sour cream and mix again until a soft dough forms.
- Line the base of the baking tin with two sheets of baking paper, arranged in a criss-cross pattern, ensuring the entire bottom is fully covered.
- Set aside one-third of the dough. Mixing the reserved dough with the almond flour until evenly combined.
- Press the remaining two-thirds into the base of a well-greased 25cm × 25cm baking tin, creating an even layer approximately 1cm thick. Gently press some of the dough slightly up the sides of the tin.
- Spread the pecan and caramel mixture evenly over the dough base.
- Grate or crumble the almond dough mixture over the top, leaving some gaps so the pecan filling remains visible.
- Bake for 25 minutes, then increase the oven temperature to 180°C fan and bake for a further 10 minutes, or until golden brown and crisp on top.
- Allow the pie to cool in the tin for 10–12 minutes before slicing into bars. Carefully transfer to a wire rack and leave to cool completely before serving.
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