Apple Crisp with Pecans
This apple pecan crisp combines tender apples, warm cinnamon, and a crunchy oat-pecan topping, and the best part is, there's no peeling required!
Servings: 8 servings
Equipment
- 8" x 8" x 1.5" Baking Dish or a 9.5" x 1.6" Pie Plate
Ingredients
Apple Cinnamon Filling
- 1.5 pounds apples (Cortlands, Granny Smith etc.) cored and diced (about 4-5 apples)
- 2 teaspoons lemon juice
- ½ cup brown sugar scooped, not packed into measuring cup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- 1 tablespoon cornstarch
Oat Pecan Topping:
- 1 cup old-fashioned oats (rolled oats)
- ¾ cup all-purpose flour
- ⅓ cup pecans chopped (or almonds)
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup unsalted butter melted
Instructions
- Pre-heat oven to 350°F. Grease an 8x8 baking dish with melted butter.
Make the Apple Cinnamon Filling:
- In a large bowl, combine chopped apples with lemon juice and stir to coat.
- Sprinkle the sugar, cinnamon, nutmeg and cornstarch over the apples. Stir well to combine and evenly distribute cornstarch. Pour into prepared baking dish, using a spatula to scrape everything out of the bowl. Smooth into an even layer.
Make the Oat Pecan Topping:
- In the same bowl, combine the oats, flour, pecans, brown sugar, and salt. Stir to combine.
- Pour in melted butter and stir until evenly moistened. Spoon oat mixture on top of the apples. Do not break large clumps or press the topping down onto the apples.
- Bake for 45-50 minutes, or until apples are cooked through, juices are bubbling up the sides, and the topping has become golden brown in colour.
- Allow the crisp to cool for 10-15 minutes, then serve warm with vanilla ice cream, or at room temperature with Greek yogurt.
Video
Notes
- Cortland apples are sweet and tangy, and cook down to a soft apple-pie kind of texture. Granny Smith apples are more tangy, and stay more firm when cooked. Feel free to use your favourite baking apple.
- I chopped 5 apples to get 1.5lbs of chopped apples (about 6 cups)
- You can substitute the old fashioned oats with quick oats, but the texture of the topping won't turn out as nice.
- I bake my crisp in the middle of the oven, but if you find the oats are browning too quickly, you can move the crisp down to your bottom rack to finish cooking.
- Square 8" x 8" x 1.5" enamelled stoneware baking dish
- Round 9.5" x 1.6" glass pie plate
- If you use an 8" x 8" x 2" square baking dish, the filling won't fill up the pan as much as mine did, which is totally fine.
Nutrition
Calories: 365kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 200mg | Fiber: 4g | Sugar: 36g | Vitamin A: 404IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
