Apple Crisp
Keeping the peel on the apple gives a bit of texture and color to this apple crisp recipe. A topping made from oats and pecans adds nuttiness. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
ingredients
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¼ cup all-purpose flour
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¼ cup cold unsalted butter, cubed
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6 tablespoons brown sugar, divided
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½ teaspoon ground cinnamon, divided
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½ teaspoon ground allspice, divided
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¼ teaspoon ground ginger, divided
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¼ teaspoon salt, divided
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¼ cup old-fashioned rolled oats
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2 tablespoons chopped pecans
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3 large apples (such as Empire or Cortland), sliced 1/4-inch thick (5 cups)
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1 teaspoon lemon juice
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Vanilla ice cream or thawed frozen whipped topping for serving (optional)
Direction
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Preheat oven to 375°F. Lightly coat an 8-inch-square baking dish with cooking spray.
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Place flour, butter, 4 tablespoons brown sugar, 1/4 teaspoon each cinnamon and allspice and 1/8 teaspoon each ginger and salt in a medium bowl. Use a pastry cutter or fork to cut the butter into the mixture until the butter is the size of peas and the mixture looks like clumpy wet sand, about 1 minute. Stir in oats and pecans.
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Toss apple slices, lemon juice and the remaining 2 tablespoons brown sugar, 1/4 teaspoon each cinnamon and allspice and 1/8 teaspoon each ginger and salt together in a large bowl. Spread the apple mixture in the prepared dish; top evenly with the oat mixture. Bake until the apples are tender and edges are bubbly, 35 to 40 minutes. Serve warm with vanilla ice cream or whipped topping, if desired.