Apple Pecan Crisp
Tender cinnamon apples under a crunchy oat, brown sugar and pecan topping. A classic October dessert that bakes in one square dish.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10
- Serves
- 8
Use a mix of a tart apple and a sweet one for the best flavor and texture: Granny Smith holds its shape, while Honeycrisp or Gala goes jammy.
Squeeze the topping into clumps before scattering it. Bigger clumps bake into crunchy clusters rather than sandy crumbs. Serve warm with vanilla ice cream or a spoonful of lightly sweetened whipped cream.
Method
-
Heat the oven to 375°F (190°C) and butter an 8 or 9-inch square baking dish.
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Peel, core and slice the apples about 1/4 inch thick. Toss them in the baking dish with the granulated sugar, lemon juice, 1 tbsp flour and 1 tsp of the cinnamon, then spread them in an even layer.
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In a bowl, mix the oats, 3/4 cup flour, brown sugar, salt and the remaining 1/2 tsp cinnamon.
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Work in the cold butter with your fingertips until the mixture forms clumps the size of peas, then stir in the pecans.
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Scatter the topping evenly over the apples.
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Bake , until the topping is deep golden and the juices bubble thickly at the edges.
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Let it cool for before serving so the juices thicken.
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