Notes: This crisp has become a classic at Los Rios Rancho's bakery.
8 cups peeled, cored, and thinly sliced apples such as Gravenstein, Granny Smith, or Stayman Winesap (about 2 1/4 lb. total)
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons unbleached or regular all-purpose flour
2 teaspoons ground cinnamon
1 cup regular rolled oats
3/4 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
3/4 cup chopped pecans
Vanilla ice cream (optional)
How to Make It
In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.
In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.
Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.
Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.
This apple crisp recipe is fantastic! I've been making it ever since I saw it in Sunset way back in '97. It has become a treasured family favorite. If you like apple pie, you'll love this apple crisp. I toast the pecans first for about 8 min. in the 350 degree oven, stirring them after about 4 min.
The topping is so-o-o good. Served warm with vanilla ice cream on top and I'm in heaven.
This recipe was amazing. I made it on a Sunday and it was still delicious throughout the whole week. Ice cream is the best thing to put on it, though whipped cream would work, too. Just a recap: this crisp is delicious, the topping was yummy, and it is delicious with ice cream. I recommend this for fancy or family occasions.