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Los Rios Apple Crisp

Yield Makes 9 servings
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)

Nutrition Information

  • calories 404
  • caloriesfromfat 38 %
  • protein 3.8 g
  • fat 17 g
  • satfat 7 g
  • carbohydrate 62 g
  • fiber 3.7 g
  • sodium 112 mg
  • cholesterol 28 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.