Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and place an oven rack in the middle position.
- In a food processor, combine the flour, light brown sugar, 1/4 cup of the granulated sugar, and salt. Pulse until combined. Add the cold butter and pulse until the mixture resembles coarse meal. Transfer this mixture to a bowl. Stir in the chopped pecans and rolled oats. Set this topping aside.
- Generously butter a shallow 2-quart (2-L) baking dish. In a medium bowl, toss the sliced apples with the remaining 6 tablespoons of granulated sugar. Place the apple mixture into the prepared baking dish. Evenly spread the oat topping over the apples.
- Bake in the preheated oven for 40 to 50 minutes, or until the apples are tender when pierced with a fork and the topping is golden brown and toasted. Serve warm with vanilla ice cream or whipped cream, if desired.
Nutrition
Notes
Storage: Apple crisp will keep, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm it in a 350°F oven until the topping is crisp and the filling is heated through, about 15 minutes. It’s also delicious cold or at room temperature.
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 (150°C) oven until heated through and crisp on top.