Jannie’s Toasted Pecan–apple Crisp
- 20m Prep Time
- 40m Cook Time
- 1h 10mReady In
A classic apple crisp with a Southern twist of toasted pecans. Easy to make and perfect for using up ripe apples.
Ingredients
- 1.13 kg baking apples
- 59.1 ml packed light brown sugar
- 14.8 ml freshly squeezed lemon juice
- 4.93 ml ground cinnamon divided
- 237 ml old-fashioned rolled oats
- 177 ml all-purpose flour
- 159 ml granulated sugar
- 118 ml chopped toasted pecans
- 1.23 ml kosher salt
- 88.7 ml unsalted butter melted
- 2.46 ml vanilla extract
- Vanilla ice cream for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.9 mg
- Iron: 2.32 mg
- Magnesium: 63.5 mg
- Phosphorus: 194 mg
- Potassium: 206 mg
- Zinc: 1.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.13 kg baking apples
- 59.1 ml packed light brown sugar
- 14.8 ml freshly squeezed lemon juice
- 237 ml old-fashioned rolled oats
- 177 ml all-purpose flour
- 159 ml granulated sugar
- 118 ml chopped toasted pecans
- 1.23 ml kosher salt
- 2.46 ml vanilla extract
Prepare
- 4.93 ml ground cinnamon, divided
- Melt 88.7 ml unsalted butter
- Vanilla ice cream, for serving
Let's Cook
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Step 1.
Preheat the oven to 375°F. Grease an 8-inch square baking dish with butter or nonstick spray.
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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.
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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.
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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.
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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.
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Step 6.
Sprinkle the topping evenly over the apples in the baking dish.
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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.
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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.