Get the recipe: APPLE-PECAN CRISP
Bubbling over with spiced tender apples swimming in a caramel sauce all topped with a thick layer of crispy oat and pecan crust.
Ingredients
- 5 tbsp unsalted butter – divided, plus more for greasing
- 1 cup old-fashioned rolled oats, divided
- 1/4 cup plus 3 tbsp packed light brown sugar, divided
- 1/2 tsp ground cinnamon, divided
- pinch freshly ground nutmeg
- 1/3 cup pecans
- 5 medium Granny Smith apples, about 2 pounds, peeled, cored, and cut into 1-inch dice
- Whipped cream coconut cream or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 375 degree F. Butter an 8×8 or similar size baking dish.
- Fit the food processor with the s blade. Add 1/2 cup of oats, and process to the texture of coarse flour.
- Add 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, the nutmeg and salt. Process to combine.
- 4 Add the pecans, and pulse until coarsely chopped, about 6 pulses. Add the remaining 1/4 cup oats, and pulse twice to combine.
- Melt 4 tablespoons of butter, and pour in over the mixture in the processor. Pulse until the butter is distributed and the mixture looks damp, about 10 pulses.
- Toss the apples with the remaining 3 tablespoons of brown sugar and 1/4 teaspoon cinnamon. Transfer to the baking dish. Cut the remaining tablespoon of butter into small pieces, and dot it over the apples. Sprinkle the crisp topping evenly on top.
- Cover the crisp tightly with foil, and bake for 35 minutes. Remove the foil, and bake for 30 minutes longer, or until the top is browned and the apples are tender. Let cool slightly
- Serve warm or at room temperature, with a dollop of whipped cream, coconut cream or ice cream, it you wish.
Notes
Yield: 6-8 servings
Storage: store at room temperature or in the fridge for 2 days
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