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.