If you know me in real life, you will probably know that my favorite season is Autumn. So, the fact that it’s September and the temperatures are below 90 means it’s time to pull out the long lounge pants, my favorite scrubby sweatshirt, and of course, the cinnamon.
If I’m going to make a sweet treat, I’d rather have pie than cake any day. This crisp gives me all the yummy flavors of apple pie without the sugar. And without the crust. I know most people don’t feel this way, but I always think the crust just gets in the way of the good stuff, so I’m happy to leave it out. Plus, it’s a lot faster to make a crisp, and I’m really loving that part.
My sister in law, Nicole, gave everyone this really cool apple peeler thingy for Favorite Things last year. It makes peeling and slicing the apples for this crisp a total breeze. Apparently, everyone in Washington state where she’s from has one. It was funny, because none of the rest of us had ever seen one, even though they are ubiquitous up there.
If you don’t have one of these cool gadgets, you can still get the same effect by slicing and peeling by hand. As a side note, it is not necessary to peel the apple if you want to leave it on.
Once you’ve got your apple nice and thin, go ahead and toss it with the juice of a lemon and a tablespoon of melted butter. Then, add cinnamon, nutmeg, and a smidge of allspice and give it a good toss around so all the spices coat all the apple.
The crumble on top comes together super fast. It’s just one cup of old fashioned oats, more cinnamon, 2 tablespoons of melted butter, and a scant quarter cup of maple syrup. The bonus here is to finely chop some salted and roasted pecans and stir it in. The salty pecans taste so good with the sweet crumble. I got mine from Trader Joes, but you can always just toast and salt your own pecans.
Assemble and bake! The entire house will wonder what deliciousness you have got going on in the oven.
Pecan Apple Crisp
A delicious and wholesome dessert.
– 4 firm apples, like Fuji, thinly sliced and peeled if desired
– 3 Tablespoons butter, melted
– 1 lemon, juiced
– 2 teaspoons cinnamon, divided
– ½ teaspoon nutmeg
– ¼ teaspoon allspice
– 1 cup old fashioned oats, not quick oats
– scant ¼ cup maple syrup
– about ⅓ cup chopped pecans, roasted and salted
- Preheat oven to 325 degrees. Slice apples and mix with the lemon juice and one tablespoon of melted butter. Add 1 teaspoon of the cinnamon and the rest of the spices and stir to evenly coat.
- In a small bowl, mix the oats, the remaining butter, the remaining cinnamon, the pecans, and the maple syrup. Mix well.
- Layer into a 9×9 baking dish and bake covered for 25 minutes, and uncovered for another 15-20 minutes more.