Dec 10, 2012
This old-fashioned Apple Pecan Crisp is best served warm with a scoop of vanilla ice cream or dollop of whipped cream. Crispin apples are perfect for baking pies and crisps, but you can also use spy, Cortland, Golden Delicious or Pink Lady apples.
1/2 cup oats
1/2 cup flour
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup melted butter
6 cups Crispin apples, peeled, cored and sliced
Juice of 1/2 lemon
1/4 cup brown sugar
1/4 cup butter, cut in cubes
1 tsp. vanilla
1 tsp. cinnamon
Whipped cream or vanilla ice cream, for serving (optional)
Butter, for greasing the baking dish
Preheat oven to 350 degrees F. Butter a 9-inch x 9-inch baking dish.
To make the crisp topping: Add oats, flour, pecans and brown sugar in a bowl. Stir to combine. Add 1/2 cup melted butter and stir to combine. Set aside.
To make the apple filling: In a large bowl, add apple slices, lemon juice, brown sugar, cubed butter, vanilla and cinnamon. Toss to combine
Add apple filling to baking dish. Sprinkle with crisp topping.
Bake until topping is golden brown and filling is bubbling and juices are thick, about 30 to 40 minutes.
Serve warm with whipped cream or vanilla ice cream.
Yield: 4 to 6 servings.