Apple Crisp

Apple Crisp

Apples bubbling in their own juices, topped with a crunchy oat-pecan streusel — this apple crisp is the ultimate fall dessert.

Servings: 6

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

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