Apples bubbling in their own juices, topped with a crunchy oat-pecan streusel — this apple crisp is the ultimate fall dessert.
¼ cup plus 2 tablespoonsall-purpose flour
¼ cup plus 2 tablespoonslight brown sugar, packed
½ cup plus 2 tablespoonsgranulated sugar, divided
6 tablespoonsvery cold unsalted butter, cut into ½-inch dice
1 cupchopped pecans
½ cupold-fashioned rolled oats
2½ poundstart baking apples (about 5 large), peeled, cored and sliced ¼-inch thick
Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
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.