Well Seasoned September Recipe

By Angie Quaale. We’ve all had apple crisp, some better than others. BUT, I think I have finally made the best one yet! Here is my recipe, adapted from one I read on line. It’s worth the extra bit of effort, I promise.

Enjoy!

Angie

Apple Crisp with Pecans

For the crisp;

½ cup packed brown sugar
¼ cup granulated sugar
½ tsp ground cinnamon
¾ cup all-purpose flour
¾ cup pecans, finely chopped
¾ cup old fashioned oats
½ tsp table salt
½ cup unsalted butter, melted

For the fruit filling;

3 lbs. firm, sweet, crisp apples – peeled, cored, halved, cut into 1/2″ wedges
¼ cup granulated sugar
¼ tsp. true ground cinnamon
1 cup unsweetened apple juice
juice from one small lemon
2 Tbsp. unsalted butter

Preheat to 400 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined – you’ll get a crumbly, buttery topping. Set aside.

In a large bowl, toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated.

In a large skillet, bring the apple juice to a simmer and reduce to about ½ cup. Transfer the reduced juice to a small bowl, add the lemon juice, stir and set aside.

In the same pan over medium high heat, melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 6 minutes. Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated.

Tip the apple mixture into a 9×13 baking dish. Put the baking dish, on a sheet pan in case it bubbles over a litte. Sprinkle the crisp mixture evenly over the top. Bake 20 minutes. Cool for about 15 minutes and serve warm with vanilla ice cream.

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