Apple Crisp
Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.
Ingredients
- ¼ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons light brown sugar, packed
- ½ cup plus 2 tablespoons granulated sugar, divided
- Pinch salt
- 6 tablespoons very cold unsalted butter, cut into ½-inch dice
- 1 cup chopped pecans
- ½ cup old-fashioned rolled oats
- 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced ¼-inch thick
- Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.
- Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.
- Freezer-Friendly Instructions: The baked crisp can be frozen, tightly covered, for up to 3 months. Before serving, thaw overnight in the refrigerator and reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Information
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- Per serving (6 servings)
- Calories: 461
- Fat: 24 g
- Saturated fat: 8 g
- Carbohydrates: 60 g
- Sugar: 40 g
- Fiber: 8 g
- Protein: 4 g
- Sodium: 55 mg
- Cholesterol: 31 mg