Jannie’s Toasted Pecan–apple Crisp

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Grease an 8-inch square baking dish with butter or nonstick spray.

2. Step 2.

   Peel and core about 2½ pounds baking apples (such as Granny Smith, Gravenstein, Gala, or a combination), then cut them into ¾-inch chunks. Place the apple chunks in a large mixing bowl.

3. Step 3.

   Add ¼ cup packed light brown sugar, 1 tablespoon freshly squeezed lemon juice, and ½ teaspoon ground cinnamon to the apples. Toss until the apples are evenly coated, then spoon the mixture into the prepared baking dish and spread into an even layer.

4. Step 4.

   In the same mixing bowl (no need to wash), combine 1 cup old-fashioned rolled oats, ¾ cup all-purpose flour, ⅔ cup granulated sugar, ½ cup chopped toasted pecans, the remaining ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt. Stir to mix the dry ingredients.

5. Step 5.

   Add 6 tablespoons melted unsalted butter and ½ teaspoon vanilla extract to the oat mixture. Toss with a fork until the mixture is evenly moistened and forms clumps.

6. Step 6.

   Sprinkle the topping evenly over the apples in the baking dish.

7. Step 7.

   Bake the crisp until the topping is golden brown, the filling is bubbly, and the apples are tender when pierced with a paring knife, about 40 minutes.

8. Step 8.

   Let the crisp cool slightly on a wire rack, about 10 minutes, before scooping into individual bowls. Serve each portion with a generous scoop of vanilla ice cream.