My 4-year-old daughter brought home her field trip permission slip for the farm today, which means it’s officially fall — and I’m on the hook for chaperone. Truth be told, these autumn school field trips really aren’t my thing: the hayrides are itchy, the pumpkin patches are muddy and prickly, and the farm animals…ehh. Thank heavens at least they have apples!
So what am I planning to do with all my hard earned apples, once I’ve cleaned my boots and picked the hay off my jeans? One thing’s for sure: I won’t be rolling dough or fussing over fancy lattice patterns for apple pie. I’ll be taking the easy route with this old-fashioned Apple Pecan Crisp. It’s a dish of warm baked apples bubbling away in their own syrupy juices, topped with a mix of toasted pecans, rolled oats, sweet butter and brown sugar. Served warm out of the oven with a scoop of vanilla ice cream, it’s the ultimate fall dessert.
Apple Pecan Crisp
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons light brown sugar, packed
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- Pinch salt
- 6 tablespoons very cold unsalted butter, cut into 1/2-inch dice
- 1 cup chopped pecans
- 1/2 cup old-fashioned rolled oats
- 2-1/2 pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick
- Preheat the oven to 350°F.
- 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 crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.